Step 2

Preheat oven to 350°F. Spray a 9x13-inch baking pan with cooking spray.

Step 5

Mix together the cake mix, eggs, milk, oil, instant pudding, and vanilla until smooth. Pour into prepared pan. Bake for 32-35 minutes or until a toothpick comes out clean.

Step 8

Mix the cream of coconut and sweetened condensed milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Let the cake cool completely.

Step 11

When the cake is completely cool, top with Cool Whip and sprinkle with the desired amount of sweetened coconut flakes.

Step 14

Refrigerate at least 8 hours before serving.