For the Poke Cake: Preheat the oven to 350 degrees F. Grease a 9X13 inch baking dish and set aside.
In a large mixing bowl, whisk the white cake mix, coconut milk, eggs, and coconut oil together until smooth. Pour in the baking dish and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool.
For the Jello Cake Filling: Once the cake is mostly cooled, set out a large measuring pitcher. Pour half a box of strawberry jello and half a box of pineapple jello into the pitcher. (You can save the rest to make a full batch of strawberry-pineapple jello later.)
Pour the boiling water into the jello mix and stir vigorously to dissolve. Then stir in the coconut milk.
Use a fork to poke holes, 1/2 - 1 inch apart, over the entire surface of the cake. Make the holes deep so the jello goes all the way through the cake.
Slowly pour the jello cake filling over the entire surface of the cake. It's ok if it runs down the insides of the pan, because it will absorb through the bottom. Cover the refrigerate for 45-60 minutes so the jello will set.
For the Cream Cheese Topping: Meanwhile, pull out a stand mixer. Place the softened cream cheese in the bowl and beat on high to fluff the cream cheese. Then add the powdered sugar, vanilla, and salt. Beat again to incorporate. Scrape the bowl with a rubber spatula.
Turn the mixer on low and slowly add the heavy cream, a little at a time, so the cream cheese blends in smoothly. Once the mixture looks smooth, turn the mixer on high to beat into firm whipped cream.
Assembly: Once the cake is cold, spread the cream cheese topping over the surface of the cake. Sprinkle with toasted coconut. Arrange 15 strawberry halves over the top of the cake, one for each piece. Loosley cover and chill until ready to serve.
Serving: ALL cakes taste best at room temperature (or close-to room temperature) even those that need to be chilled. Take the cake out of the refrigerator 20-30 minutes before serving. Then cut and serve.
Toasted Coconut: You can either buy toasted coconut, or toast shredded coconut yourself. Place it in a small skillet over medium heat. Toss and watch it carefully for 3-5 minutes, until mostly golden-brown.