For the Chocolate Cake

• Bake the cake according to the package directions in a 9X13 pan lined with parchment paper.
• Allow the cake to cool for 15-20 minutes, then use the end of a wooden spoon to poke holes in the cake about 1-2 inches apart.
• Pour the sweetened condensed milk evenly over the top of the cake. Use an offset spatula to spread it into an even layer and into the holes.
• Place the cake into the fridge for at least an hour, up to overnight. *If you leave it overnight, cover with plastic wrap.

For the Coconut Frosting

• In the bowl of a stand mixer with the paddle attachment, beat the butter for 10 minutes on medium high, scraping the bowl down every few minutes.
• Add the salt, coconut extract, and vanilla extract, mix to combine.
• Add ½ of the powdered sugar at a time, mixing for 3 minutes on low after each addition. Scrape down the bottom and sides of the bowl several times.
• Add the heavy cream 2 TBSP at a time until you reach your desired consistency.
• Spread the frosting over the chilled chocolate poke cake.
• In a dry skillet, toast the coconut until lightly browned. Watch it closely as it can burn quickly.
• Sprinkle the toasted coconut and chocolate chips over the top of the cake.
• Slice and serve.