Coconut Cream Poke Cake

Original recipe - https://www.lovebakesgoodcakes.com/coconut-cream-poke-cake/

I just made a few adjustments to the original recipe but this was so yummy and everyone loved it! I always love an easy poke cake. I also was thinking this would be delicious topped with strawberries, it felt similar to a tres leches cake. 

1 box (15.25 oz.) white cake mix (any brand)

3 large eggs

1 cup milk

1/2 cup vegetable oil

1 box (3.4 oz.) coconut cream instant pudding

1 tsp vanilla extract

1 can (15 oz.) cream of coconut

1 can (14 oz.) sweetened condensed milk

1 pint of heavy whipping cream

powdered sugar (start with 1/4 cup)

1 tsp vanilla

Coconut flakes (I used unsweetened and toasted them in the oven)

1. Preheat oven to 350°F. Spray a 9x13-inch baking pan with cooking spray.

2. Mix together the cake mix, eggs, milk, oil, instant pudding, and vanilla until smooth. Pour into prepared pan. Bake for 32-35 minutes or until a toothpick comes out clean.

3. Mix the cream of coconut and sweetened condensed milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Let the cake cool completely.

4. While cake is cooling, whip heavy cream and add vanilla and powdered sugar until desired sweetness. The cake itself is really sweet so I didn't think it needed really sweet whipped cream or the sweetened coconut flakes that are called for in the original recipe. 

5. Top cooled cake with whipped cream and coconut flakes. Chill for several hours before serving.