Coconut Cream Poke Cake (Print Version)

# Ingredients:

01 - 1 box white cake mix.
02 - 3 large eggs.
03 - 1 cup milk.
04 - 1/2 cup vegetable oil.
05 - 1 small box vanilla/almond pudding mix.
06 - 1 tsp vanilla/almond extract.
07 - 1 can (15 oz) cream of coconut.
08 - 1 can (14 oz) sweetened condensed milk.
09 - 1 container (8 oz) Extra Creamy Cool Whip, thawed.
10 - 12 oz frozen grated coconut, thawed.

# Instructions:

01 - Heat oven to 350°F. Grease 9x13 pan.
02 - Mix cake mix, eggs, milk, oil, pudding mix, extract until smooth.
03 - Pour into pan, bake 25-30 minutes until done.
04 - Cool 10 minutes.
05 - Mix cream of coconut and condensed milk.
06 - Poke holes all over cake with fork.
07 - Pour coconut mixture over cake.
08 - Chill at least 2 hours.
09 - Top with Cool Whip and coconut.
10 - Serve chilled.

# Notes:

01 - Use cream of coconut, not milk.
02 - Can chill overnight for best flavor.
03 - Optional: Toast coconut for topping.
04 - Keeps 3-4 days refrigerated.

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