Coconut Cream Poke Cake

Ingredients :

For the Cake:

• 1 box white cake mix
• 3 egg whites
• ¾ cup + 2 tablespoons water
• ¼ cup vegetable oil
• Additional ingredients as specified on your cake mix box

For the Milk Mixture:

• 8 oz (about ¾ can) sweetened condensed milk
• 8 oz (about ¾ can) unsweetened coconut milk, well shaken

For the Topping:

• 1 (8 oz) container whipped topping (Cool Whip)
• Sweetened coconut flakes for sprinkling

Instructions :

1. Preheat your oven to 350°F
2. Butter and flour a 9×13 inch glass baking dish
3. Mix the cake according to package directions using the egg whites, water, and oil
4. Pour into prepared pan (source: Ineskohl.info)
5. Bake for about 25 minutes, or until a toothpick comes out clean
6. While the cake bakes, combine about ¾ can each of sweetened condensed milk and coconut milk
7. Whisk together until smooth
8. Set aside at room temperature
9. While the cake is still warm, use a fork to poke holes all over the surface
10. Pour the milk mixture slowly over the entire cake
11. Let it sit at room temperature until the cake cools down
12. Refrigerate for at least 6 hours (overnight is even better)
13. Top with the entire container of whipped topping
14. Sprinkle generously with sweetened coconut flakes
15. Return to the refrigerator until ready to serve