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Coconut Cream Poke Cake

Erin Indahl-Fink
  • 60 minutes
  • Serves 12

INGREDIENTS

1

white cake mix (NOT a "moist" mix)

1 15 ounce can

Goya Coconut Cream, divided into 3 - 1/2 cup portions

1 1/2 cups

water

2

egg whites

1/2 cup

oil

1 8 ounce container

, frozen whipped topping, thawed

1 cup

sweetened coconut flakes (toasted or untoasted)