Coconut Poke Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (18 1/4 ounce) package cake mix
• 3 egg whites (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1/2 teaspoon almond flavoring
• 1 (14 ounce) can cream of coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (8 ounce) package flaked coconut

Recipe

• 1 prepare and bake cake mix according to package directions.
• 2 remove cake from oven.
• 3 while still hot, using a utility fork, poke holes all over the top of the cake.
• 4 mix cream of coconut and sweetened condensed milk together.
• 5 pour over the top of the still hot cake.
• 6 let cake cool completely then frost with the whipped topping and top with the flaked coconut.
• 7 keep cake refrigerated.
• 8 note: the only changes i made to this recipe were to add 4 egg whites instead of 3 to the cake mix.