Coconut Poppy Seed Cake

1 package (18-1/4 ounces) white cake mix
1/4 cup poppy seeds
1/4 teaspoon coconut extract, optional
3-1/2 cups cold milk
2 packages (3.4 ounces each) instant coconut cream pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/3 cup flaked coconut, toasted, optional

Prepare cake according to package directions, adding poppy seeds and coconut extract if desired to batter. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees for 20-25 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. Makes 20-24 servings