Coconut Poke Cake

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 (18 1/4ounce) package  white 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

Directions

1. Prepare and bake white 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.