Prepare the chocolate cake mix according to package instructions and bake in a greased 9x13 baking pan until a toothpick inserted in the center comes out clean.

While the cake is still warm, use the end of a wooden spoon to poke holes all over the top, about 1 inch apart.

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

Pour the coconut milk mixture evenly over the warm cake, allowing it to seep down into all the holes.

Let the cake cool completely to room temperature, about 1-2 hours. As it cools, the cake will absorb the coconut milk soak.

Once cooled, sprinkle the shredded sweetened coconut evenly over the top of the cake.

Microwave the chocolate frosting for 20-30 seconds until pourable. Pour it over the coconut layer and use a spatula to spread it evenly.

If desired, garnish with toasted coconut or almond slivers.

Refrigerate the cake for at least 1 hour before slicing to allow it to set up fully.

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