For the cake: - 1 box chocolate cake mix - 3 large eggs - ½ cup vegetable oil - 1 cup water
For the coconut filling: - 1 cup sweetened condensed milk - 1 ½ cups shredded coconut - ½ cup powdered sugar
For the chocolate frosting: - 1 cup heavy cream - 1 ½ cups semisweet chocolate chips - 1 teaspoon vanilla extract
Directions:
1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish. 2. Prepare the chocolate cake batter according to the package instructions using eggs, oil, and water. Pour into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. 3. While the cake is baking, mix sweetened condensed milk, shredded coconut, and powdered sugar in a bowl until well combined. 4. Once the cake is done, remove it from the oven and let it cool slightly. Spread the coconut filling evenly over the warm cake. 5. To make the frosting, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for 1-2 minutes, then stir until smooth. Mix in the vanilla extract. 6. Pour the chocolate frosting over the coconut layer and spread evenly. 7. Refrigerate the cake for at least 1 hour to allow the layers to set before slicing.
