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Chocolate Coconut Cake

List of Items Needed:

For the Dessert:

• 1 package of chocolate cake mix (and the ingredients specified on the package)
• 1 can of sweetened condensed milk (14 oz)
• 1 bag (14 oz) of sweetened shredded coconut

Regarding the Topping:

• 1 package of cream cheese, 8 ounces, softened
• 1/4 cup of soft butter
• 1 teaspoon of vanilla extract
• 2 cups of confectioner's sugar
• 1/2 cup of sweetened shredded coconut
• 1/2 cup of melted chocolate chips

Instructions:

1. Preheat your oven as directed on the cake mix package. Prepare the chocolate cake batter according to the instructions on the box.
2. Pour the cake batter into a greased and floured 9x13 inch baking pan. Bake according to the package directions.
3. While the cake is baking, combine the sweetened condensed milk and shredded coconut in a medium-sized bowl. Set aside.
4. After baking, remove the cake from the oven and quickly make holes all over it using the handle of a wooden spoon.
5. Pour the coconut and sweetened condensed milk mixture over the warm cake, allowing it to seep into the holes.
6. Allow the cake to cool completely before adding the topping.
7. To prepare the topping, mix the cream cheese, butter, and vanilla extract until smooth. Gradually mix in the confectioner's sugar until well combined.
8. Spread the cream cheese mixture over the cooled cake.
9. Sprinkle the shredded coconut on top, then drizzle the melted chocolate over the entire cake.
10. Refrigerate for at least 2 hours before serving to allow the flavors to meld together.

Preparation time: 20 minutes | Cooking time: 30 minutes | Total time: 50 minutes

Calories: 450 calories per slice | Portions: 12 servings