Step 1

Preheat the oven to 350°F. Coat a 9x13 inch pan with baking spray.

Step 2

Prepare and bake white cake mix according to package direction until the top is golden and a toothpick inserted into the center comes back clean.

Step 3

Remove cake from oven, and while still hot, poke holes in the top of cake using a fork or wooden skewer. Make sure the entire cake is poked.

Step 4

Stir the cream of coconut and spread over the warm cake making sure it's filling up the holes and soaking in.

Step 5

Cool completely and then spread with the Cool Whip.

Step 6

Place the coconut in a large skillet. Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown.

Step 7

Sprinkle the top of the cake with the toasted coconut.

Step 8

Serve and enjoy!