Bake cake in a 9x13 pan according to package directions.
Whisk together the heavy cream, cream of coconut, and evaporated milk.
Using a fork, poke holes all over the cake.
Pour the cream mixture all over the cake. Don’t fret, some will puddle on the edges and will look like it’s not going to soak through, but it will!
Cover with plastic wrap and refrigerate for several hours. Top cake with about 3-4 cups real whipped cream (no cool whip!) then top with toasted coconut flakes and serve with banana slices or fresh berries.
To toast the coconut: Take 1-2 cups of coconut flakes, then put them on a baking sheet lined with parchment paper, and bake at 375°F for 5-8 minutes or until golden and toasted.
