Coconut Cream Poke Cake (Print Version)

# Ingredients:

01 - 1 box white cake mix.
02 - 3 large egg whites.
03 - 1 cup water.
04 - 1/4 cup oil.
05 - 15 oz cream of coconut.
06 - 8 oz light whipped topping.
07 - 2 cups coconut flakes.

# Instructions:

01 - Make and bake cake mix according to box directions in 9x13 pan.
02 - Toast coconut at 350°F, stirring every 30-60 seconds until golden.
03 - Poke holes in cooled cake, pour warmed cream of coconut over top.
04 - Spread with whipped topping and sprinkle with toasted coconut.

# Notes:

01 - Use cream of coconut, not coconut milk.
02 - Add coconut just before serving.
03 - Keep refrigerated.

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