Ingredients
1 can (14 oz) sweetened condensed milk
1 cup grated coconut (for filling)
8 oz cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
1 box chocolate cake mix
Ingredients needed for the cake mix (as per package instructions)
4 cups powdered sugar
1/2 cup grated coconut (for topping)
1/2 cup melted chocolate (for drizzling)
Instructions
Preheat Oven: Set your oven to the temperature specified on the chocolate cake mix package.
Prepare Cake Batter: Follow the instructions on the cake mix box to prepare the batter. Pour the mixture into a greased and floured 9×13-inch baking pan.
Bake: Bake the cake according to the package directions.
Mix Coconut Filling: While the cake is baking, combine the sweetened condensed milk and 1 cup of grated coconut in a medium bowl. Set aside.
Add Filling: Once the cake is done baking, remove it from the oven and use the handle of a wooden spoon to make holes all over the cake. Pour the coconut and condensed milk mixture over the warm cake, allowing it to soak into the holes.
Cool Cake: Let the cake cool completely.
Prepare Cream Cheese Frosting: In a bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth. Gradually mix in the powdered sugar until fully combined.
Frost Cake: Once the cake is completely cool, spread the cream cheese frosting evenly on top.
Add Toppings: Sprinkle the remaining grated coconut over the frosting. Drizzle the melted chocolate over the top.
Chill: Refrigerate the cake for at least 2 hours to let the flavors meld together.
Enjoy.