Coconut Poke Cake

I'm not sure why coconut reminds me of spring.  But this is my new favorite cake right now, and I keep looking for excuses to make it.  It is that good!

Coconut Poke Cake

1 box white cake mix (and ingredients listed on mix)
1 (14 oz) can sweetened condensed milk
1  (15 oz) can cream of coconut
1 (8 oz) ctn whip topping
1 (7 oz) bag sweetened coconut flakes

Directions
Bake the white cake in a 9x13 pan according to package directions
Cool cake completely
Poke holes in cake using the handle of a wooden spoon
In a separate bowl mix condensed milk and cream of coconut
Pour mixture over the top of the cake
Place in the refrigerator and let soak overnight
Remove cake from fridge and spread whip topping over cake
Place coconut on an ungreased baking sheet in an even layer
Bake coconut at 350° for about 5-10 minutes until coconut begins to lightly brown
Cool coconut and sprinkle over whip topping