1 (18 1/4 oz.) pkg. yellow cake mix
1 (3.4 oz.) pkg. instant coconut cream pudding mix
1 c. water
1/2 c. vegetable oil
3 eggs
2 tbsp. poppy seeds
confectioners sugar

In a mixing bowl, combine cake and pudding mixes, water, oil and eggs. Beat on low speed until moistened. Beat on medium for 2 minutes. Stir in the poppy seeds. Pour into a greased and floured 10-inch fluted tube pan.

Bake at 350°F for 48 to 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 to 15 servings.