1. Grease a 9×13 baking dish. In a large mixing bowl combine all cake ingredients along with coconut extract. Mix until well combined and bake according to package directions. Let cool for 20 minutes.

2. In a large mixing bowl, combine Media Crema, Coconut milk, sweetened condensed milk, and cream of coconut (optional). Whisk until well combined.

3. Using a fork, poke holes all over the cake. Gradually pour milk mixture overtop. Cover and refrigerate for a minimum of 5 hours (even better if you can leave it overnight).

4. In a large mixing bowl, combine heavy whipping cream and media crema. Using a hand mixer, whisk on high speed until slightly thickened. Then, add vanilla extract and powdered sugar, and continue mixing until stiff peaks begin to form.

5. Spread whipped cream on top of cake and cover with shredded coconut. Serve and garnish with rosemary and cranberries. Enjoy!