Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Whisk together the white cake mix according to the package instructions and bake for 25-30 minutes. It's ready when a toothpick inserted comes out clean!

Once the cake is baked, while it’s still warm, use the handle of a wooden spoon to poke holes all over the surface.

In a mixing bowl, combine the sweetened condensed milk and cream of coconut until smooth. Pour this mixture evenly over the warm cake.

Let the cake cool completely at room temperature to ensure it absorbs the coconut filling.

After the cake has cooled, spread the whipped topping evenly over the surface. Sprinkle sweetened shredded coconut on top.

Place the cake in the refrigerator to chill for at least 2 hours. Serve chilled.