Place all ingredients except cream of coconut and coconut flakes into mixing bowl and beat to combine. Scrap down sides of bowl or mixer and continue beating for several minutes.

Pour into a prepared bundt pan and bake according to cake mix directions, checking 5 minutes before the end of baking time.

As soon as cake is set, remove from oven and poke all over with a long skewer. Slowly drizzle coconut cream all over warm cake. Let cake cool completely on wire rack, 2-3 hours, until coconut cream has been absorbed.

Turn cake out onto a piece of parchment paper and place on serving plate or cake stand. Trim paper so it’s not visible. The paper is optional, but it makes it easy to lift and move the cake with a spatula if necessary.

Carefully drizzle more cream of coconut over cake, letting it run down the outside but not into the center. Sprinkle top and bottom liberally with coconut flakes.

Place small bouquet of flowers in center for serving if desired