Bake the Cake: Prepare the cake according to the package directions and bake it in a 9×13-inch pan. Allow the cake to cool completely.
Poke Holes: Once cooled, use a straw or the handle of a wooden spoon to poke holes evenly across the top of the cake.
Add the Coconut Mixture: Combine the cream of coconut and sweetened condensed milk in a bowl. Pour the mixture over the cake, ensuring it seeps into all the holes.
Top with Whipped Topping: Spread the thawed whipped topping evenly over the cake.
Add the Coconut: Sprinkle the flaked coconut generously on top for a sweet, toasty finish.
Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
