Step 1

Preheat oven to 300 degrees. In a large bowl, add cake mix, eggs, butter, coconut milk, whole milk, and vanilla extract. Using a mixer, beat on medium speed until batter is completely blended.

Step 2

Spray a 13" by 9" pan with nonstick cooking spray. Spread batter evenly across pan. Bake for 20 to 25 minutes or until a knife inserted in the middle comes out clean.

Step 3

Remove cake from oven. Using the handle of a wooden spoon "poke" holes across the top of the cake.

Step 4

In a small bowl, mix the sweetened condensed milk and the coconut milk together until blended. Pour mixture evenly over the top of the cake. Allow the cake to cook for 20 minutes.

Step 5

In a medium bowl, mix the whipped topping, coconut milk, and coconut flakes together until blended. Spread the mixture evenly across the top of the cooled cake. Wrap cake tightly in aluminum foil. Place the cake in the refrigerator for at least two hours before serving.

Step 6

Store cake in the refrigerator for up to four days.