Easy Coconut Cream Cake

This cake is moist and delicious with a topping that tastes like coconut cream pie.

Prepare cake according to package directions , adding poppy seeds and coconut extract to batter.

Pour into a greased 9x13 pan.

Bake at 350f for 20-25 minutes or until a toothpick inserted near center comes out clean.

Cool completely.

In a mixing bowl , beat milk and pudding mix on low speed for 2 minutes.

Spread over the cake.

Spread with whipped topping.

Sprinkle with coconut.

white cake mix, eggs, oil, water, poppy seed, coconut extract, milk, instant coconut cream pudding mix, frozen whipped topping, flaked coconut