Coconut Poke Cake

I am SO mad at myself, I gave it to my neighbor with out getting a picture first!!!! Grrrrr. Anyway, I did have some of this most amazing dessert so i can verify that this cake is A-W-E-S-O-M-E!!!! If you like Almond Joy candy bars, you will love this cake!

Ingredients:
white cake mix and ingredients to bake
4 cups mini semi-sweet chocolate chips
coconut CREAM(not milk, found in alcohol section)
sweet and condensed milk
2 pkgs of coconut pudding mix
1 tub cool whip
chocolate frosting of choice
1 bag shredded coconut

Directions:
Prepare cake mix as instructed but also add 1 pkg of coconut pudding mix to the batter, 2 cups choc. chips, and 1 cup shredded coconut. I baked mine in 2, 8'' cake pans but i's your choice. If baking a sheet cake, you will not need the cool whip or second pudding package. Meanwhile, prepare pudding and let set. Add half the container of whipped cream to the pudding and the rest of the chocolate chips and place in freezer.
Immediately after you remove the cake from the oven, poke all over with the handle of a wooden spoon to create small holes. Mix together the coconut cream and sweet and condensed milk and pour over the cake evenly. Let the cake cool for about 15 mintues like that then I put the cakes on small cake circles covered in wax paper so they didn't stick and then in the fridge to speed the cooling along.
Stir the cool whip mixture so it doesn't turn into a brick, but allow it to still get frozen. When cakes are cool and cool whip is frozen use the cool whip as the center filling. Frost the cake with chocolate frosting and then press the rest of the coconut into the top of the cake.
Don't forget to take a picture because the cake won't last long!!!!