Oster Poke Cake Delightful and Easy Recipe Guide

Ingredients

• 1 box yellow cake mix
• 3 large eggs
• 1 cup water
• 1/3 cup vegetable oil
• 1 can sweetened condensed milk (14 oz)
• 1 cup coconut milk
• 1/2 teaspoon almond extract
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 1 cup whipped topping
• 1/4 cup chopped pecans (optional)
• 1 serving Fresh flowers or edible decoration (optional for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch cake pan.
2. In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Beat the mixture with an electric mixer on medium speed for about 2 minutes until well combined and smooth.
3. Pour the batter into the prepared cake pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
5. While the cake is cooling, mix the sweetened condensed milk, coconut milk, and almond extract in a separate bowl.
6. Use a fork or skewer to poke holes all over the surface of the warm cake. Pour the milk mixture slowly over the cake, making sure the holes fill up to soak in the flavors.
7. Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours to let it absorb the flavors fully.
8. Once chilled, spread whipped topping evenly over the cake.
9. Sprinkle shredded coconut and chopped pecans (if using) over the whipped topping for added texture and flavor.
10. Optionally, garnish with fresh flowers or edible decorations for an elegant touch.