 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
This cake tastes so old-fashioned, you might be tempted not to tell anyone it starts with a mix! A hint of coconut and the tender texture make it simply scrumptious. All you need to dress it up is a dusting of powdered sugar. Kathy Schrecengost Oswego, New York Ingredients:
1 package yellow cake mix (regular size) |
1 package (3.4 ounces) instant vanilla pudding mix |
1 cup water |
1/2 cup canola oil |
3 eggs |
1/2 teaspoon coconut extract |
1/2 cup flaked coconut |
2 tablespoons poppy seeds |
confectioners' sugar |
Directions:
1. In a large bowl, combine the cake mix, dry pudding mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the coconut and poppy seeds.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 48-52 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12 servings.
|
|