Preheat over to 350 degrees and prepare a 9x13 baking dish with nonstick cooking spray.
Mix cake according to directions on the box but replace part of the water with water/milk from inside fresh coconut and add 1 tablespoon of cream of coconut to batter.Then add half of the crushed, drained pineapple to batter.
Put in 350 degree overn for 30-40 minutes
While cake is baking combine whipped topping with remaining pineapple and 2 tablespoons of cream of coconut. You can add more for more intense coconut flavor.
Pour both cans of condensed milk over cake and allow to cool.
Once cake has cooled spread whipped topping and pineapple mixture over top of cake evenly.
Sprinkle with coconut flakes evenly over top. Place cherries evenly across cake.