P.S. I Love You Cake
Growing up, there was always a scrumptious treat to eat at our house. The name my mother chose for this cake has a double meaning: P.S. for the type of cake (poppy seed) and for the love note to her family.
Growing up, there was always a scrumptious treat to eat at our house. The name my mother chose for this cake has a double meaning: P.S. for the type of cake (poppy seed) and for the love note to her family.
- 1/2 teaspoon coconut extract
- filling:
- 1/4 cup poppy seeds
- 3 tablespoons 2% milk
- 1 yellow cake mix (regular size)
- 1 package (3.4 ounces) instant coconut cream pudding mix
- 2 cups 2% milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- topping:
- 1 carton (8 ounces) frozen whipped topping thawed
- 1/4 cup instant coconut cream pudding mix
- 1/2 teaspoon poppy seeds
- Carbohydrate 3.15620666847773 g
- Cholesterol 0 mg
- Fat 1.25413333600905 g
- Fiber 1.61979995853084 g
- Protein 1.6383266678249 g
- Saturated Fat 0.25306666695748 g
- Serving Size 1 1 servings. (65g)
- Sodium 25.6946666683406 mg
- Sugar 1.53640670994689 g
- Trans Fat 0.104628666827107 g
- Calories 27 calories
Step-by-step
- Grease a 13x9-in. 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.
A pale crumb studded with dark poppy seeds yields a distinct crunch, complemented by the tropical aroma of coconut extract and a smooth pudding layer. Baking from scratch with fresh components requires understanding how moisture levels alter final textures compared to shelf-stable alternatives.
- Substituting whole milk for the specified 2 percent dairy increases the fat content, producing a denser, richer crumb structure.
- Freshly grated coconut contains natural oils that release more pronounced aromatics than commercial dried flakes when combined with warm batters.
- Whisking the instant pudding mix for exactly two minutes activates the starch polymers, ensuring the mixture thickens properly before pouring into the pierced cake holes.
- Refrigerating the assembled dessert for a minimum of twenty minutes allows the liquid components to migrate downward through the crumb network.
- Testing doneness without a probe thermometer requires inserting a wooden toothpick into the center; it should emerge clean without wet batter clinging to the wood.
Proper refrigeration maintains the stability of the whipped topping layer for up to three days. Cover the baking pan securely to prevent the sponge from absorbing ambient refrigerator odors.
