Bake the Cake: Preheat the oven according to the cake mix package instructions. Prepare the cake batter as directed on the box and bake in a 9×13-inch pan. Once baked, allow the cake to cool for about 5–10 minutes.

Prepare for the Filling: Using the handle of a wooden spoon or a fork, poke holes all over the cake, spacing them about 1 inch apart.

Add the Coconut Cream Filling: In a mixing bowl, combine the coconut cream and sweetened condensed milk until well blended. Pour this mixture evenly over the warm cake, ensuring it soaks into the holes.

Chill and Set: Let the cake cool to room temperature, then cover it with plastic wrap and refrigerate for at least 4 hours or overnight to let the flavors meld.

Top with Whipped Cream and Coconut: Before serving, spread the whipped topping over the cake. Sprinkle the shredded coconut evenly over the whipped topping. Toast the coconut beforehand if you prefer an extra crunch and flavor.

Serve and Enjoy: Slice into squares, serve, and enjoy the creamy coconut flavor in every bite