Step 1

Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.

Step 2

In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.

Step 3

Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn’t overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)

Step 4

Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.