• Prepare cake mix according to package directions in a 9 X 13 pan.

To make the Coconut Filing

• During last 5 minutes of baking combine coconut, confectioners sugar, sweetened condensed milk, and vanilla in a bowl and stir well.
• When cake is done, remove from oven and allow to cool for 5 minutes.
• Poke holes in cake with a fork.
• Spoon coconut mixture over cake. The juice will seep into cake.

To make the Chocolate Frosting

• Melt butter in small sauce pan on med/low.
• Add cocoa, confectioners sugar, and milk.
• Stir well until sugar melts and all ingredients are combined. I use a small whisk.
• Once mixture reaches the constancy of hot fudge, remove from heat and add vanilla.
• Pour over cake and allow to cool.
• Cake tastes best after being refrigerated overnight.