Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside.
In a large bowl, stir together the cake mix, eggs, water, and vegetable oil until moistened, then beat with an electric mixer on medium speed for two minutes. Gently stir in the crushed pineapple, then pour the batter into the prepared baking dish.
Bake in the preheated oven for 30-35 minutes until top of cake is lightly browned and a toothpick inserted in the center comes out clean.
Remove cake from the oven and place on a wire rack. While cake is still warm, poke holes over the entire surface of the cake with a toothpick or fork. Whisk 1 cup cream of coconut and 1/2 cup milk together in a small bowl and pour evenly over the warm cake. Allow cake to cool completely.
After cake is completely cool, top with coconut buttercream frosting and sprinkle with toasted coconut. Store any leftover cake in the refrigerator. Enjoy!
To make the frosting:
Beat the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
Once butter and sugar have come together, gradually beat in the remaining cream of coconut (about 1/3 cup). Add the coconut extract 1 teaspoon at a time and taste in between for desired flavor. 1 teaspoon is plenty for me.
To make the toasted coconut:
Preheat oven to 325 degrees. Spread coconut flakes in a single layer on a cookie sheet and toast in the oven for 5-10 minutes, stirring once or twice while cooking. Toast until lightly browned all over, then remove from the oven.
*Cream of Coconut can usually be found with the mixers for alcoholic beverages