Triple Coconut Poke Cake

Calling all coconut lovers! You are going to love this this white coconut cake drenched in coconut pudding and topped with coconut whipped cream!

Ingredients:

1 box of white cake mix
4 large egg whites
1/3 cup vegetable oil
1 cup milk
3 teaspoons coconut extract
3/4 cup shredded coconut 

TOPPING: 
2 (3.4-ounce) package coconut instant pudding mix ( can substitute with vanilla )
4 cups milk

2 cups heavy whipping cream
1/4 cup powdered sugar
3 teaspoons coconut extract

Directions:

Preheat oven to 350°.  Grease and flour a 9×13" cake pan. In a mixing bowl, combine white cake mix, egg whites, oil, milk and coconut extract. Mix well until all ingredients are thoroughly combined. Bake @ 350° for 25-30 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, it is done. Allow to cool for 10 minutes. While the oven is still on, toast the coconut. Spread out on a baking sheet that is lined with parchment paper. Bake until coconut starts to turn golden brown. Remove from oven and allow to cool. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. When the cake has cooled, prepare the pudding layer by mixing instant coconut pudding with 4 cups of cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set. The longer it sets the better. 
Prepare the whipped cream. Pour the heavy whipping cream into a bowl and beat on medium speed for about 3 minutes. Add powdered sugar and coconut extract. Mix and increase speed to medium high. Beat until stiff peaks form. Spread whipped cream over the top of cake. Sprinkle with toasted coconut. Keep cake chilled & refrigerated until ready to serve. Enjoy.