This cake smells and tastes like summer–it is seriously coconuty! I’m guessing you could also add some drained, crushed pineapple to the cake batter before baking to make a piña colada cake. Alternately, you could also fill the cake with a pineapple mixture (for example, folding some drained, crushed pineapple into about a 1/2 cup of the coconut whipped cream, or even simply using pineapple jelly), between the layers for a similar effect. In addition, to turn it into a booze soaked cake, you could replace some of the water in the recipe with rum. You could also just add some run extract for the full piña colada flavor without all the alcohol of rum itself.

Preheat oven to 350 degrees. Grease and flour two round cake pans.
In a large bowl, mix together cake mix, eggs, oil, water and 1 tsp. coconut extract. Beat for 2 minutes and pour into prepared pans. Bake according to directions on box, until a toothpick inserted into the cake comes out clean. Cool in pans on wire rack for 10 minutes, then turn out onto rack.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. Return cakes to pans and poke holes into them in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a large bowl, whip cream until soft peaks form. Add sugar and coconut extract and continue whipping until stiff.
Carefully remove one cake layer from pan and frost with coconut whipped cream. Top with remaining cake layer, and frost top and sides of cake.
Sprinkle top with flaked coconut.