Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the chocolate cake batter according to package instructions using eggs, oil, and sugar. Pour into the prepared dish and bake for 25-30 minutes, or until a toothpaste inserted in the center comes out clean.
3. While the cake is baking, mix sweetened condensed milk, grated coconut and powdered sugar in a bowl until well combined.
4. Once the cake is done, remove it from the oven and let it cool slightly. Spread the coconut topping evenly on the hot cake.
5. To make the frosting, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove heat and pour over chocolate chips. Let sit for 1-2 minutes, then stir until smooth. Mix in vanilla extract.
6. Pour the chocolate icing over the coconut layer and spread evenly.
7. Refrigerate cake for at least 1 hour to allow layers to set before slicing.