Lightly toast the sweetened coconut flakes in a dry skillet for 2-3 minutes before topping to intensify flavor and add a delicate crunch that contrasts beautifully with the creamy filling.

Use a fork or skewer to create evenly-spaced holes throughout the entire cake (not just the top) so the cream of coconut mixture penetrates deeply for maximum moisture and flavor in every bite.

Allow the cake to cool completely and refrigerate for at least 2 hours before poking and adding the cream mixture, which prevents the topping from melting and ensures cleaner, more defined holes.

Mix cream of coconut with a splash of sweetened condensed milk and reduce the coconut extract slightly to prevent the flavor from becoming one-dimensional and overpowering.

Gently fold the whipped topping into your mixture by hand using a spatula in broad strokes to maintain airiness and prevent deflating, which keeps the cake light and fluffy rather than dense.