1. Prepare the Cake Base: 

– Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan.

– Mix the chocolate cake batter according to the package instructions. Add vanilla extract for enhanced flavor, if desired.

– Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

2. Make the Coconut Layer:  

– In a mixing bowl, combine shredded coconut, sweetened condensed milk, and powdered sugar. Mix until thick and evenly blended.

– Spread the coconut mixture evenly over the cooled cake. Use a spatula to smooth it out.

3. Add the Chocolate Frosting:  

– If using store-bought frosting, microwave it for 15-20 seconds to make it easier to spread. For homemade frosting, ensure it’s smooth and creamy.

– Pour the frosting over the coconut layer and use an offset spatula to create a smooth, even finish.

4. Chill and Serve:  

– Refrigerate the cake for at least 15-20 minutes to allow the frosting to set. Slice into squares and serve chilled or at room temperature.