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Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cake mix, eggs, milk, and coconut oil, stirring until the mixture is smooth.
Pour the batter into a Pyrex dish with a lid and bake for 23 to 28 minutes, checking for doneness at 23 minutes.
Once baked, remove the cake from the oven and allow it to cool completely.
After cooling, trim the edges of the cake and poke holes all over the surface with a fork.
In another bowl, whisk together the half and half, evaporated milk, and sweetened condensed milk.
Pour this milk mixture evenly over the cake, making sure it soaks in well.
Cover the cake and place it in the refrigerator for at least a couple of hours, or overnight, to let it absorb the liquids.
While the cake is chilling, crush the golden Oreos into fine crumbs.
Melt the butter and set aside half of it; mix the remaining melted butter into the crushed Oreos.
Add the strawberry jello to the Oreo-butter mixture and mix until well combined.
Spread the Oreo-jello crumble over the top of the chilled cake.
Finish by adding a layer of cool whip on top.
Serve and enjoy your delicious cake.