Instructions:
Prepare Cake: Prepare and bake the chocolate cake mix in a 9×13 inch baking pan according to package directions.
Poke Holes: While the cake is still warm, poke holes all over the top using a fork or the handle of a wooden spoon.
Combine Milks: In a medium bowl, whisk together the sweetened condensed milk and coconut milk.
Pour Milk Mixture: Slowly pour the coconut milk mixture evenly over the warm cake, allowing it to soak into the holes.
Cool: Let the cake cool completely.
Frost: Spread the thawed whipped topping over the cooled cake.
Add Toppings: Sprinkle the shredded coconut, chopped almonds, and chocolate chips evenly over the whipped topping.
Chill: Chill for at least 30 minutes before serving.
Optional Drizzle: Drizzle with chocolate syrup before serving, if desired.
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