Toasted Almond Coconut Cream Poke Cake

A poke cake with tons of coconut and almond flavor!

Prep Time20

Cook Time30

Total Time50

Course: cakes, desserts

Cuisine: American

Keyword: almonds, coconut cream, poke cake

Servings: 12

Calories: 269kcal

1 box 2-layer size white cake mix (plus all ingredients listed on the box to make the cake) PLUS 1 tsp almond extract
1 pkg coconut cream instant pudding mix use directions for pie filling
8 oz 1 tub of whipped topping
1/2 cup toasted coconut
1/4 cup toasted sliced almonds

Prepare cake as per package directions but add the 1 tsp of almond extract with the wet ingredients. Use a 13 x 9-inch pan and bake per package directions for that size.
Remove cake from oven and cool for 15 minutes.
With the handle end of a wooden spoon, poke hoes on the top of the cake, maybe 6 holes across, 10 holes down. I try to make mine look like a peg board with holes about 1-inch apart.
Beat pudding mix and milk in a small bowl for 1 minute; pour over top of the cake.
Cover and refrigerate for about 4 hours--the longer the better.
Ice cake with the whipped topping before serving and cover the topping with the toasted coconut and toasted almonds.