Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a bowl, mix cake mix, pudding mix, eggs, milk, oil, and extract. Beat until smooth and creamy. Pour the batter into the pan and bake for 35–40 minutes, or until a toothpick comes out clean. Let the cake cool for 10 minutes, then poke deep holes all over using the handle of a wooden spoon. In a separate bowl, whisk together the cream of coconut and condensed milk. Pour evenly over the warm cake so it soaks into the holes. Refrigerate the cake for at least 2 hours to absorb the filling and chill completely. Toast the shredded coconut at 325°F (165°C) for 5–8 minutes, stirring once, until golden brown. Allow to cool. Spread Cool Whip over the chilled cake and sprinkle all the toasted coconut evenly on top.