Preheat oven to 325º F. Prepare 9x13x2 or larger sheet pan by spraying with nonstick baking spray. Set aside.
Prepare white cake recipe batter as instructed and pour into prepared pan. Place prepared pan onto a rimmed sheet pan for baking. Place in the preheated oven and bake until the center of the cake springs back to the touch and a skewer comes out clean when inserted in the center, about 25-30 minutes. Remove from the oven. While still warm from the oven, use the skewer and poke holes all over the cake. Mix together the coconut cream and coconut milk in a small bowl. Pour the coconut cream mixture over the top of the cake, being sure to spread evenly across the entire cake so the cream seeps into the holes made from the skewers. Allow to cool completely.
Prepare whipped cream recipe, adding coconut flavoring or coconut rum to the whipped cream mixture. Spread evenly on top of cake and sprinkle with coconut. Refrigerate.
Since this cake is soaked with coconut cream and coconut milk, it is very moist and best suited for a rimmed, at least 12-cup baking dish. I use a 9x13x2 or larger sheet pan. If you live at a higher altitude, add 1/4 cup flour to the white cake recipe.