Mix sweetened condensed milk and creme of coconut together in a separate bowl and set aside. Prepare cake mix according to package instructions, baking in a 9x13 pan. When cake is removed from oven, use the top of a round, wooden or plastic spoon to poke holes evenly across entire cake top. Pour condensed milk/creme of coconut mixture evenly over hot cake, allowing mixture to fill holes in cake. Let cool. Spread whipped topping evenly over cake. Sprinkle with fresh, thawed coconut. Keep refrigerated.