Skinny Tres Leches Poke Cake

Preheat oven to temperature called for on the boxed cake mix. Spray a 9" x 13" baking dish with cooking spray.

In a large bowl, combine the cake mix, coconut/vanilla yogurt, water, and egg whites. Mix with electric mixer until combined and then mix on medium for about 2 minutes. Pour into the prepared baking dish and bake according to the directions on the cake mix for a 9"x 13" pan.

Allow cake to cool in pan for 15-20 minutes. While cake is cooling, in a medium bowl add the sweetened condensed milk and the lite coconut milk. Whisk until combined.

Once cake has cooled for 15-20 minutes, with the handle end of a wooden spoon, make holes all over the top of the cake so that it resembles a peg board, extending down deep into the cake. Slowly pour the combined condensed milk and coconut milk mixture evenly over the top of the cake, making sure it soaks down into the holes.

In the same bowl you combined the milks, add the package of pudding mix, 2 cups of 1% milk and the coconut extract. Whisk until the pudding just starts to firm up. Pour and then spread the pudding on the top of the cake, making sure the pudding fills all the holes. Put cake into the refrigerator (you can cover it or leave it uncovered, since it will still be warm to avoid condensation on the cover) and allow it to refrigerate for about 4 hours or until it is completely cold. At this point you can spread the Fat free whipped topping over the top and serve it (good), or cover it and allow it to sit overnight (better). Garnish with cut up fruit, if desired. Store leftovers in the refrigerator.