1-Step 1: Preheat and Mix Begin by preheating your oven to 350°F (175°C). Prepare the cake mix according to package instructions, adding 1 teaspoon coconut extract for that extra tropical hint. Pour the batter into a 9×13-inch baking dish and bake until a toothpick inserted comes out clean, which takes about 30 minutes.

2-Step 2: Toast the Coconut While the cake bakes, spread the shredded coconut on a baking sheet and toast it in the oven for 2 to 4 minutes. Stir occasionally until it’s golden brown, then transfer it to a bowl to cool. This step enhances the flavor and texture, making your topping irresistible.

3-Step 3: Poke and Soak Let the baked cake cool for 15 to 20 minutes. Use the handle of a wooden spoon to poke holes evenly across the surface. In a bowl, whisk together 3/4 cup (177 ml) sweetened condensed milk and 1/2 cup (120 ml) cream of coconut until smooth, then slowly pour it over the cake to let it soak in.

4-Step 4: Add Toppings and Chill Once the cake is completely cool, spread the 8 oz (227 g) whipped topping evenly over the top. Sprinkle 1 to 1 1/2 cups of the toasted coconut on top for a crunchy finish. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to set everything perfectly. For adaptations like a vegan version, check the dietary section for helpful swaps.