Preheat your oven to 350°F (175°C) or as directed on the boxed cake mix. Grease a 9x13-inch baking dish and set it aside.

Prepare the chocolate cake batter according to the package instructions, mixing in the required ingredients (eggs, water, oil, etc.).

Pour the batter into the prepared dish and bake for the time specified on the box, usually about 30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool for 15-20 minutes in the pan.

Once the cake has cooled slightly, use the handle of a wooden spoon or a thick straw to poke holes all over the cake. Space the holes about 1 inch apart and make sure they’re deep enough for the condensed milk to penetrate but not all the way to the bottom.

Open the can of sweetened condensed milk and slowly pour it over the surface of the cake, making sure to fill each hole. Use a spatula to spread the milk evenly across the top. Refrigerate the cake for at least 30 minutes to allow the milk to soak in fully.

In a medium saucepan, combine the granulated sugar, butter, egg yolks, and evaporated milk. Cook the mixture over medium heat, stirring constantly, for about 10 minutes or until thickened.

Remove the pan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.

Once the cake has chilled and the frosting has cooled, spread the frosting evenly over the cake using an offset spatula. Ensure the frosting covers the surface completely.

If using store-bought whipped topping, it’s ready to use as is. For homemade, whip 2 cups of heavy cream with 2 tablespoons of powdered sugar and 1 tablespoon of cocoa powder (optional) until soft peaks form.

Spread the whipped topping over the frosting layer, smoothing it out with an offset spatula or the back of a spoon.

Cover the cake with plastic wrap or foil and refrigerate for at least 2 hours (or overnight) before serving. This helps the layers meld together and enhances the flavor.

Slice into 12 pieces and serve chilled.