1 box of white or yellow cake mix

½ cup cocoa powder

½ cup granulated sugar

2 cups semisweet chocolate chips

1 cup chocolate syrup

1 (8 oz.) container of whipped topping (such as Cool Whip)

2 cups shredded coconut

Directions:

Begin by preheating your oven to 350°F (175°C). While the oven warms, lovingly grease a 9×13 inch baking dish.

Embrace the cake mix in a large bowl, just as it is, but with a twist. Whisk in cocoa and sugar until you’re met with a harmonious blend.

Pour the batter into your greased vessel. Now, scatter your chocolate chips across the surface as if sowing seeds of chocolatey joy.

Bake for 30 heavenly minutes. Upon removing, gently puncture the cake with a fork, allowing it to become a canvas for the chocolate syrup that you’ll lovingly cascade over it.

Show patience as the cake rests overnight, covered, transforming in the cool darkness.

The following day, unite whipped cream and coconut to create a frosting that speaks of clouds and tropical breezes. Adorn your cake with this mixture.

Chill the cake. When the moment feels right, slice and serve this irresistible masterpiece.