1 pkg. (18 1/4 oz.) white cake mix
1/4 c. poppy seeds
1/4 tsp. coconut extract, optional
3 c. cold milk
2 packages (3.4 oz. each) instant coconut cream pudding mix
1 carton (8 oz.) frozen whipped topping, thawed
1/3 c. flaked coconut, toasted, optional

Prepare cake according to package directions, adding poppy seeds and coconut extract if desired to batter. Pour into a greased 9 x 13 baking pan.

Bake at 350°F for 20 to 25 minutes or until a toothpick inserted near the 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 if desired.

Yield: 20 to 24 servings.

Note: Use different cake mixes and pudding flavors for variety.