Ingredients 

• 2 cups Flour 
• 2 cups Sugar
• ½ cup Butter
• 1 cup Water
• 4 tablespoons Cocoa
• ½ cup Shortening 
• ½ cup Buttermilk
• ½ teaspoon Baking Soda
• 2 Eggs
• 1 teaspoon Vanilla

Frosting

• ½ cup Butter
• 6 tablespoons Milk
• 3 cups Powdered Sugar
• 1 teaspoon Vanilla 
• ⅛ cup Caramel Sauce

Toppings

• 2 ½ cups Toasted Coconut
• 8 ounces Caramel
• ⅛ cup Evaporated Milk
• ¾ cup Milk Chocolate Chips 
• 1 teaspoon Shortening

Directions

1. Line a cookie sheet with foil; evenly spread shredded sweetened coconut over the cookie sheet
2. Bake at 375F for 10-15 minutes, toss the coconut every 5 minutes to get an even toasting; coconut is done when it is golden brown
3. In a large bowl, add the flour and sugar; set aside
4. In a saucepan, combine butter, water, cocoa and shortening; bring to a boil; once it reaches a boil, add this mixture to the flour/sugar mixture
5. Add buttermilk, baking soda, eggs, vanilla; mix between each addition of new ingreident
6. Pour into a greased cookie sheet at least 1 inch deep
7. Bake at 400F for 20 minutes
8. Frosting: in a microwave safe bowl, combine butter and milk; bring to a boil; stir in caramel sauce; add powdered sugar and vanilla; stir until smooth
9. Once the cake has been baked, poke holes in it with a fork while it is hot; pour frosting evenly over top; sprinkle toasted coconut on top of frosting 
10. In microwave safe bowl, add caramel and evaporated milk; cook on high for 30 second increments until caramel is smooth; drizzle over coconut