Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine the Devil’s Food Cake mix, eggs, water, and vegetable oil. Beat until the batter is smooth and well combined.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Coconut Filling:

In a medium saucepan over low heat, combine the sweetened condensed milk and shredded coconut. Stir until the mixture is warm and well combined. Remove from heat and let it cool slightly.

Assemble the Cake:

Place one cake layer on a serving plate. Spread the coconut filling evenly over the top.

Place the second cake layer on top of the coconut filling.

Prepare the Chocolate Ganache:

In a heatproof bowl, place the semisweet chocolate chips.

In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer.

Pour the hot cream over the chocolate chips. Let it sit for 2-3 minutes, then stir until the mixture is smooth and glossy.

Finish the Cake:

Pour the chocolate ganache over the assembled cake, allowing it to drip down the sides.

Let the ganache set before serving.