Making the Cake

• Preheat your oven to 350°F. Grease a 9×13-inch glass baking dish and set it aside.
• Combine the cake mix, egg whites, vegetable oil, Greek yogurt, and whole milk in a large bowl. Beat for about 2 minutes until the mixture is smooth and creamy.
• Divide the batter into three bowls. Add food coloring to each and mix well. Spoon alternating colored batter into the baking dish, then take a butter knife to lightly swirl it in.
• Bake for 23-28 minutes, checking for doneness with a toothpick. Let the cake cool completely before the next steps.
• Poke holes across the cooled cake using the handle of a wooden spoon, pushing it about ⅔ of the way through.
• Whisk together the pudding mix and 2 ¾ cups of whole milk in a large bowl for 2 minutes. Pour the pudding over the cake, spreading it evenly.
• Cover the cake and chill it for 60-90 minutes.
• Beat the heavy cream and granulated sugar in a large bowl until stiff peaks form, about 2 minutes.
• Spread the whipped cream evenly over the chilled cake, then sprinkle with shredded coconut and Easter sprinkles or candy.
• Refrigerate the finished cake for at least 2 hours before serving.