Coconut Poppy Seed Cake Recipe

INGREDIENTS 1 regular-sized white cake mix 1/2 cup sweetened shredded coconut 1/4 cup poppy seeds 3-1/2 cups chilled whole milk

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INGREDIENTS 1 regular-sized white cake mix 1/2 cup sweetened shredded coconut 1/4 cup poppy seeds 3-1/2 cups chilled whole milk

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1-tsp coconut extract 2 3.4-ounce packages vanilla custard mix instant 1 8-ounce carton thawed frozen whipped topping 1/3 cup toasted sweetened shredded coconut, optional

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Following package instructions, add coconut and poppy seeds to cake batter.

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Grease a 13x9-inch baking pan.

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Bake 20–25 minutes at 350° until a toothpick inserted in the centre comes out clean. Cool fully.

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Whisk milk, extract and custard ingredients for 2 minutes in a large bowl.

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Hold for 2 minutes to soft-set. Cover the cake. Cover with whipped cream. Add toasted coconut if desired.

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