This recipe makes a delightful treat for the holidays!

Coconut Cream Poke Cake

Ingredients

6 large egg whites
3/4 cup butter, softened
1-1/3 cups sugar
1 cup coconut milk
1/2 cup 2% milk
2 teaspoons vanilla extract
2-1/4 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt

Syrup:

1 — 13.66 oz. can coconut milk
1 — 14 oz. can sweetened condensed milk

Topping:

1-1/2 cups heavy whipping cream
3 tablespoons confectioners’ sugar
1/4 teaspoon vanilla extract
Sweetened shredded coconut (tint red and green)

Directions

~Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

~Meanwhile, in another large bowl, cream butter and sugar until light and fluffy. Combine the coconut milk, milk, and vanilla. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk mixture.

~With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spread into a greased 13-in. x 9-in. baking pan.

~Bake at 350° for 40 to 45 minutes (or until cake springs back when lightly touched). Place pan on a wire rack.

~Poke holes in cake with a skewer, about 1/2 in. apart. Combine syrup ingredients; slowly pour over cake, allowing mixture to absorb into cake. Let stand for 30 minutes. Cover and refrigerate for two hours.

~In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Spread over cake; sprinkle with coconut.