Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.

In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Beat until smooth and pour into the prepared pan.

Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Once the cake cools slightly, use the end of a wooden spoon to poke holes all over the cake.

In a bowl, mix the sweetened condensed milk and chocolate syrup together. Pour over the poked cake.

In a saucepan, combine coconut, chopped pecans, evaporated milk, sugar, butter, and vanilla extract. Cook over medium heat until thickened (about 10 minutes). Stir in beaten egg yolks until well-combined and remove from heat.

Spread the frosting over the cake.

In a microwave-safe bowl, heat the heavy cream until just hot. Pour over the chocolate chips and let sit for a minute, then stir until smooth. Drizzle over the frosting.

Let the cake chill in the fridge to set before serving.