1-Start by preheating your oven to 350°F and preparing the white cake mix as per the package directions, adding 1 teaspoon of coconut extract to the batter for an extra burst of flavor. Pour the batter into a 9×13-inch baking dish and bake until a toothpick inserted in the center comes out clean, usually around 30 minutes.

2-While the cake bakes, spread 1½ cups of sweetened shredded coconut on a baking sheet and toast it in the oven for 2 to 4 minutes until golden, stirring occasionally, then let it cool.

3-After baking, allow the cake to cool for 15 to 20 minutes before using the handle of a wooden spoon to poke holes all over the surface. Next, whisk together ¾ cup sweetened condensed milk and ½ cup cream of coconut until smooth, then pour this mixture evenly over the cake, using the back of a spoon to help it seep into the holes.

4-Once the cake has cooled completely, spread 8 oz of whipped topping over the surface and sprinkle 1 to 1½ cups of the toasted shredded coconut on top.

5-Finally, cover the cake and refrigerate it for at least 4 hours or overnight to let the flavors meld and achieve the best texture. This step ensures the cake absorbs the creamy filling properly, resulting in a soft, soaked delight.