Bake cake per instructions on back of cake mix box for a 9 x 13 baking dish.
(For a bakery style cake, I substituted milk for the water and melted butter for the oil.)
When cake is done, while still hot, poke holes all over cake (a lot of holes). Make sure fork goes about 3/4 of the way through the cake, you don't want to poke holes through to the bottom.
Mix together the coconut cream and sweetened condensed milk. (NOTE: the coconut cream may come out of the can as a solid on top and liquid on bottom. That is fine. just blend really good in the bowl before mixing in the milk.
Slowly pour the liquid over the cake, even spooning it on and pushing liquid as much as possible into the holes. Cool cake completely before icing the cake.
Once cake is cool you can frost with cool whip and sprinkle as much coconut flakes onto cool whip and push into the cool whip to hold flakes.
Cake should be refrigerated. Enjoy.
