Prepare box butter recipe cake mix along with ingredients needed to make cake (softened butter, eggs, water) according to package directions for a 9×13-inch baking dish.
While cake is baking, drain 15.25 ounce can crushed pineapple in juice into a bowl (saving the juice).
In a separate bowl, whisk together 15 ounce can cream of coconut, 14 ounce can sweetened condensed milk and the drained pineapple juice.
Once cake is done, take it out of the oven. While cake is still warm, begin poking holes in the top using a fork or other similar size utensil.
Then pour cream of coconut mixture evenly over cake. It will look pretty saturated. But don’t worry the cake is going to soak it all up.
Once cake is completely cooled, top it with drained crushed pineapple.
Then spread 8 ounce whipped topping (thawed) evenly on top.
Then sprinkle 14 ounce package sweetened coconut flakes on top of the Cool Whip. (Toasting the shredded coconut first is an optional step.)
Slice and serve. Keep cake refrigerated.
