Coconut Cream Poke Cake

Coconut Cream Poke Cake 1 white cake mix 3 large egg whites 1/3 cup vegetable oil 1 cup milk or water 1 tsp. vanilla 1 (15 oz.) can of cream of coconut 1 (14 oz.) can of sweetened condensed milk 1 (16 oz.) frozen whipped topping 2 cups sweetened flaked coconut maraschino cherries for garnish Preheat oven to 350 degrees. Spray 9"x13" pan with nonstick baking spray. In a large bowl, combine the cake mix, milk, vegetable oil, egg whites, and vanilla. Beat on low speed until combined. Pour the batter into the prepared pan. Bake cake according to times on package directions. Poke holes evenly over the cake as soon as it comes out of the oven. Mix the cream of coconut and sweetened condensed milk. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Garnish with maraschino cherries. Keep cake refrigerated for a few hours before serving to let the cake soak up all of the creamy coconut goodness!