Preheat the Oven: Preheat your oven to 350°F and grease a 9x13-inch baking pan. Set aside.

Mix the Batter: In a large bowl or stand mixer, combine the cake mix, instant pudding mix, eggs, sour cream, oil, milk, vanilla extract, and salt. Mix until fully combined, then fold in the mini chocolate chips.

Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Poke Holes: Remove the cake from the oven and let it cool for about 10 minutes. Use the handle of a wooden spoon or a skewer to poke holes all over the cake.

Add Sweetened Condensed Milk: Pour the sweetened condensed milk over the cake, making sure it seeps into the holes. Let the cake cool completely.

Prepare the Ganache: Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate and let it sit for 4 minutes. Then, whisk until smooth and let the ganache thicken for about 5-10 minutes before spreading it evenly over the cooled cake.

Top with Frosting: Prepare the Coconut Pecan Frosting by combining the evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light golden color, about 12 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let the frosting cool to room temperature before spreading it over the ganache-covered cake.

Serve and Enjoy: Serve the cake immediately or store it in the fridge. This cake is best enjoyed chilled.