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 9x13 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.