Cream of Coconut Cake

Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it.
In a large mixing bowl, combine the cake mix, eggs, milk, and melted butter. Stir until just blended.
Pour the batter into the prepared baking dish and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely.
In a small bowl, mix the coconut cream and sweetened condensed milk until well combined.
Use a fork to poke holes across the top of the cooled cake, then pour the milk mixture over it. Let the mixture soak in for 5–10 minutes.
Spread the cool whip over the top of the cake and sprinkle it generously with the shredded coconut.
Chill until ready to serve.

Whether for a party or just an indulgent treat, this cake is sure to be a hit with any coconut fan. Enjoy!