Easter Poke Cake (Print Version)

# Ingredients:

→ Cake

01 - 15.25 ounce white cake mix
02 - 3 egg whites
03 - ½ cup vegetable oil
04 - ½ cup greek yogurt
05 - ¾ cup whole milk
06 - Pink, yellow, and blue gel food coloring

→ Pudding Layer

07 - 5.1 ounces instant vanilla pudding mix
08 - 2 ¾ cups whole milk

→ Whipped Cream Layer

09 - 2 cups heavy cream
10 - 3 Tablespoons granulated sugar
11 - 1 cup sweetened shredded coconut
12 - Easter sprinkles and/or mini eggs for topping

# Instructions:

01 - Preheat oven to 350°F. Grease a 9x13-inch glass baking dish and set aside.
02 - In a large bowl, beat cake mix, egg whites, vegetable oil, greek yogurt, and milk until smooth (about 2 minutes).
03 - Divide batter evenly into three bowls. Add a drop or two of pink, yellow, and blue gel food coloring to each and mix until you reach your desired pastel color.
04 - Drop spoonfuls of colored batter into the dish, alternating colors. Lightly swirl with a butter knife to create a marble effect, being careful not to overmix.
05 - Bake for 23-28 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely.
06 - Using the handle of a wooden spoon, poke holes across the entire cake, going about ⅔ of the way through. Gently wiggle the spoon handle to slightly widen the holes so the pudding can seep down into them.
07 - In a large bowl, whisk instant vanilla pudding mix and whole milk for 2 minutes until it begins to thicken.
08 - Immediately pour the pudding over the cake, spreading it evenly and gently pressing into the holes with a rubber spatula to help it fill them.
09 - Cover and refrigerate for 60-90 minutes, until the pudding is completely set.
10 - In a large bowl, beat heavy cream and granulated sugar with an electric mixer on medium-high speed until stiff peaks form (about 2 minutes).
11 - Spread the whipped cream evenly over the chilled cake. Sprinkle with sweetened shredded coconut, Easter sprinkles and mini eggs.
12 - Cover and refrigerate for at least 2 hours before serving to allow all the flavors to meld together.

# Notes:

01 - Cover and refrigerate leftovers for up to 3 days
02 - For make-ahead, consider using Cool Whip or stabilized whipped cream if preparing more than half a day in advance
03 - Gel food coloring works best for vibrant pastel colors without thinning the batter
04 - Total chill time needed: 3 hours 30 minutes

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