1 (12 ounce) package devil's food cake mix
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 eggs
1/4 cup white sugar
1/3 cup water
3/4 cup water
1/4 cup canned coconut
1/3 cup flaked coconut
3/4 cup semisweet chocolate chips
3/4 cup semisweet chocolate chips
2 cups semisweet chocolate chips
1 tablespoon vegetable oil
1 1/4 cups milk
Prepare the cake mix according to package directions for a 9x13 inch pan. Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes, then turn out onto wire rack and cool completely, then break into bite-size chunks. (Note: I reuse 1/2 cup of the water in the coconut along with the crushed coconut for the bottom of the container.)
Beat eggs in a medium saucepan, then stir in the 4 cups of milk. Set aside, and whip the rest of milk before continuing. Pour the rest of milk into the egg mixture; beat until fully combined. Return cooled cake to the pan.
Invert the pan onto a serving plate, and quickly add 1/2 of the remaining 3/4 cup of milk to the top of the cake, and continue to whip until fully combined. Stir in the brown sugar, water, and coconut. Spread the cake mixture evenly over the bottom of a 9x13 inch baking pan. Press topping evenly over the cake.
Line the bottom of the pan with a layer of cool cake. Spread with 2 lumps of butter, then sprinkle with remaining 1/4 cup of milk to cover. Spread with remaining coconut, then sprinkle with 1/4 cup of crumbled graham cracker crumbs and remaining graham cracker crumbs. Frost the inside of the pan until the cake is halfway done. Bake for 25 minutes or until the top springs back when lightly touched. Cool cut in pan and let cool 30 minutes before slicing.
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