TROPICAL POKE CAKE

TROPICAL POKE CAKE 1 (15.25 oz) White Cake Mix and the ingredients it calls for 1 (3 oz) package Island Pineapple Jello 1 cups water, divided 1 (8 oz) container Cool Whip, thawed 1 teaspoon coconut extract 1/2 cup coconut, toasted Prepare cake mix according to package directions. Pour into 13x9 pan and bake according to package directions. Remove cake from oven and allow to cool for 15 minutes. Bring 1 cup of water to boil; add Jello. Stir until completely dissolved; remove from heat. Add remaining cup of water. Use a drinking straw to poke holes all over the top of cake, being careful not to go all the way through the bottom of the cake. Pour the Jello mixture over the top of the cake allowing it to seep into the holes. Cover the cake and refrigerate for 1 hour. Meanwhile, stir the coconut extract into the Cool Whip. Spread Cool Whip on top of the chilled cake. Top with toasted coconut. Cover and store in refrigerator until ready to serve