Preheat oven to 350 degrees F.
In a large mixing bowl, combine cake mix, water, vegetable oil and eggs until well combined.
Spray a half sheet pan (13"x18"x1") with nonstick cooking spray and spread batter in pan in an even layer.
Bake for 15-20 minutes, or until the center of the cake is set.
Remove from oven and let cool.
Use a fork and poke holes over the entire cake.
In a mixing bowl, whisk together sweetened condensed milk, cream of coconut and juice from can of crushed pineapple.
Pour over cake, filling all holes with mixture.
Spread crushed pineapple over the top of the cake.
In a mixing bowl or stand mixer, combine heavy whipping cream, powdered sugar and coconut extract until light and fluffy. Spread in an even layer on top of cake.
Sprinkle coconut on top and refrigerate cake until serving.