Preheat the oven to 350°. Spray a 9x13 pan with pan spray and set aside.
In a medium bowl, add the cake mix, crushed pineapple and juice, vegetable oil, and eggs. Mix on medium speed for 2 minutes. Pour into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean from the center.
While the cake is baking, mix the cream of coconut and pineapple juice.
When the cake is done baking and is still warm, use a large fork to poke holes all over the top. Pour the cream of coconut and pineapple juice mixture evenly over the cake and allow it to be completely absorbed.
In the bowl of a mixer, add the heavy cream and cream of coconut. Using the whisk attachment, whip until medium stiff peaks form. Once the cake is completely cool, spread the whipped cream over the top. Top with toasted coconut. Refrigerate until ready to serve.