Mounds Cake

Preheat your oven according to the instructions on the chocolate cake mix box.
Prepare the cake mix as directed, but after mixing the ingredients, add in the sweetened condensed milk and cream of coconut. Stir well to combine.
Pour the cake batter into a greased and floured 9×13-inch baking pan.
Bake according to the instructions on the box or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan.
Make the Coconut Topping:

In a saucepan, combine the shredded coconut, sugar, heavy cream, and vanilla extract.
Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is warm and smooth.
Once the cake has cooled slightly, spread the coconut topping evenly over the cake.
Prepare the Chocolate Glaze:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and stir in the semi-sweet chocolate chips until fully melted and smooth.
Drizzle the chocolate glaze over the coconut-topped cake, spreading it evenly.
Chill and Serve:

Allow the cake to cool completely at room temperature, then refrigerate it for at least an hour to set the topping and glaze.
Slice and enjoy!
Serving and Storage Tips