Preheat your oven to 350°F (175°C). In a large mixing bowl, prepare the chocolate cake mix according to box instructions. Pour the batter into a greased baking pan and bake for 25–30 minutes.

Use the end of a wooden spoon to poke holes in the cake while it's still warm, spacing them about 1 inch apart.

In a medium mixing bowl, whisk together the sweetened condensed milk and coconut cream until smooth.

Pour the coconut mixture evenly over the surface of the warm cake, allowing it to seep into the holes.

Let the cake cool at room temperature for 1–2 hours.

Evenly sprinkle the sweetened shredded coconut on top, then warm the chocolate frosting in the microwave for 15–20 seconds and pour it over the coconut.

Refrigerate the decorated cake for at least 1 hour before slicing.

Slice the cake and serve. Consider adding whipped cream or ice cream for an extra treat.