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yellow cake poppy seeds coconut milk frozen whipped topping instant coconut cream pudding mix milk poppy seeds
Viewed: 38 - Published at: 9 years agoIngredients
- 1 yellow cake mix (regular size)
- 1 package (3.4 ounces) instant coconut cream pudding mix
- 1/4 cup poppy seeds
- 1/2 teaspoon coconut extract
- 2 cups 2% milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/4 cup instant coconut cream pudding mix
- 3 tablespoons 2% milk
- 1/2 teaspoon poppy seeds
Method
- Grease a
- . Prepare cake mix batter according to package directions, adding pudding mix, poppy seeds and extract before mixing batter. Transfer to prepared pan. Bake and cool as package directs.
- Using a fork, poke holes in top of cake. In a small bowl, whisk milk and pudding mix 2 minutes. Pour over cake. Refrigerate until pudding is set, about 20 minutes.
- For topping, in a large bowl, gently mix whipped topping, pudding mix and milk until blended. Spread over cake; sprinkle with poppy seeds. Refrigerate until serving.
