This is a cool, moist and very sweet cake. It's very easy to make and is always a big hit. It's a favorite for the 4th of July (decorated with strawberries and blueberries), Christmas (mint leaves and cherries) and Easter (jelly beans, etc...) Delicious!
Prepare and bake cake, as directed on box, for a 9"x13" glass dish, adding 1/4 teaspoon coconut extract to batter.
While cake is baking, whip cream cheese, in a medium mixing bowl, until fluffy.
Gradually mix in the cream of coconut, sweetened condensed milk and remaining 1/4 teaspoon coconut extract until well combined. Set aside.
When finished baking, remove from oven and immediately poke holes all over the cake. (A bamboo chopstick or wooden skewer works well.)
Pour milk mixture very slowly over the cake, saturating every hole (the slower, the better.)
Refrigerate cake until cold (about 2 hrs. or more.)
Spread whipped topping over cake and sprinkle with the coconut.
Decoration tips: For Christmas garnish with mint leaves and maraschino cherries or red raspberries; for Independence day use strawberries and blueberries to create stars and stripes; for Easter use jelly beans, pastel malted milk eggs or Peeps.