Prepare the chocolate cake mix according to package directions.
Bake in a 9×13-inch pan. Let cool completely.
Make the coconut layer:
In a saucepan, combine sugar, milk, and marshmallows.
Cook over medium heat, stirring until marshmallows are melted and mixture is smooth.
Remove from heat and stir in coconut.
Spread evenly over the cooled cake.
Prepare chocolate frosting:
In another saucepan, combine butter, sugar, and evaporated milk.
Bring to a boil and cook for 1 minute, stirring constantly.
Remove from heat and add chocolate chips, stirring until melted and smooth.
Pour over the coconut layer and spread evenly.
Chill & Serve:
Let the cake chill for at least 30 minutes to set the layers.
Slice and enjoy – it tastes even better the next day!
Would you like me to give you a from-scratch version of this cake (no cake mix, homemade chocolate sponge)? That could make it taste even richer and closer to a bakery-style dessert.
