Lemon Poppyseed Cake

(Courtesy of Taste of Home)

Ingredients:
1 yellow cake mix (regular size)
1 pkg. (3.4 oz.) instant coconut cream pudding mix
1/4 c. poppy seeds
1/2 tsp. coconut extract
FILLING:
2 c. 2% MILK
1 pkg. (3.4 oz.) instant pudding mix
TOPPING:
1 carton (8 oz.) frozen whipped topping, thawe
1/4 c. instant coconut cream pudding mix
3 Tbsp. 2% milk
1/2 tsp. poppy seeds

Directions:
Grease a 9x13 baking pan.  Prepare cake mix batter according to package directions, adding pudding mix, poppy seeds and extract before mixing batter.  Transfer to prepared pan.  Bake and cool as package directs.

Using a fork, poke holes in top of cake.  In a small bowl, whisk milk and pudding mix 2 minutes.  Pour over cake.  Refrigerate until pudding is set, about 20 minutes.

For topping, in a large bowl, gently mix whipped topping, pudding mix and milk until blended.  Spread over cake; sprinkle with poppy seeds.  Refrigerate until serving.