Follow the package directions to prepare the chocolate cake mix, baking it in a greased 9×13-inch baking dish until a toothpick inserted into the center emerges clean.

While the cake remains warm, use the handle of a wooden spoon to create holes approximately 1 inch apart across the surface.

In a mixing bowl, thoroughly blend the sweetened condensed milk and coconut cream.

Evenly distribute the coconut milk mixture over the warm cake, allowing it to penetrate the holes and soak in completely.

Leave the cake to cool down to room temperature, around 1-2 hours, during which the liquid mixture will be absorbed.

After the cake has cooled, evenly scatter the shredded sweetened coconut over the top.

Heat the chocolate frosting in the microwave for 20-30 seconds until it reaches a pourable consistency. Drizzle it over the coconut layer and use a spatula to spread it evenly.

If desired, embellish the top with toasted coconut or almond slivers.

Chill the cake in the refrigerator for a minimum of 1 hour before slicing, allowing it to firm up.

Serve cold, either on its own or paired with whipped cream or vanilla ice cream. Enjoy!