I am a chocolate fanatic.  I literally have chocolate every single day.  My husband seems to think it is a little crazy, but he sure had his fair share of this chocolaty treat!

 

1 cup toasted sweetened, flaked coconut

1/2 cup chopped pecans

1 (14 ounce) can sweetened condensed milk, divided

1 (18 ounce) pkg. devil’s food cake mix (just the mix, don’t follow box directions)
4 teaspoons canola oil

2/3 cup sour cream

2 egg

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.  Spread a layer of coconut on the lined cookie sheet and bake it at 350 degrees for 5-7 minutes until golden brown, watching to be sure it doesn’t burn; set aside.  In a small mixing bowl, combine 1/2 cup toasted coconut, pecans and 1 cup of sweetened condensed milk until blended; set aside.  In a large mixing bowl, mix dry cake mix, canola oil, sour cream, egg and remaining sweetened condensed milk until blended.  Pour batter into a greased 9×13 pan.  Spread coconut mixture evenly over the batter.  Sprinkle 1/2 cup semisweet chocolate chips on top.  Bake for 25-30 minutes, or until a toothpick comes out clean.  Remove cake from the oven and sprinkle on remaining coconut.  Microwave remaining chocolate chips, uncovered on high for 45-60 seconds, or until almost melted.  Stir until smooth and drizzle on top.