Easter Poke Cake (Print Version)

# Ingredients:

→ Cake

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

→ Pudding Layer

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

→ Whipped Cream Layer

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

# Instructions:

01 - Set your oven to 350°F to heat up. Coat a 9x13-inch glass pan lightly with grease and set it aside for now.
02 - Toss the cake mix, egg whites, greek yogurt, vegetable oil, and milk into a big bowl. Stir everything together until it’s smooth, taking about 2 minutes.
03 - Split the batter evenly across three bowls. Squeeze in a drop or two of pink, yellow, and blue coloring into each bowl. Mix until you hit your perfect pastel shade.
04 - Using a spoon, layer scoops of the colorful batters into the pan. Drag a butter knife gently through the colors to create a swirly marble look. Don’t overdo the mixing.
05 - Pop the pan into the oven and bake for about 23-28 minutes. Check using a toothpick—it’s ready when it comes out clean or slightly crumbed. Let the cake cool completely.
06 - Grab a wooden spoon and poke holes all over the cake, stopping about ⅔ through. Give the spoon a little twist to widen the holes so the pudding can sink in.
07 - Using a large mixing bowl, whisk together the pudding mix and milk for 2 minutes until it starts firming up.
08 - Pour the pudding over the cake right away, spreading it across evenly. Use a spatula to lightly press it into the holes.
09 - Cover the cake and stick it in the fridge for an hour to an hour and a half. Let the pudding settle and thicken up.
10 - Whip the heavy cream and sugar together in a bowl using an electric mixer. Beat until stiff peaks form, which should take about 2 minutes.
11 - Layer whipped cream over the chilled cake. Sprinkle on the shredded coconut, Easter sprinkles, and mini eggs.
12 - Cover the cake again and let it sit in the fridge for at least two more hours. This gives the flavors time to blend perfectly.

# Notes:

01 - Store leftovers in the fridge for up to three days.
02 - If making ahead, you might want to use Cool Whip or stabilized cream if prepping over 12 hours early.
03 - Gel food coloring works best for getting vivid pastel colors without thinning out the batter.
04 - Total chill time you’ll need: 3 hours 30 minutes.

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