Once the cake has been prepared according to the directions on the box, add the ½ cup chopped pecans and ½ cup shredded coconut into the batter. Stir until combined.

Pour the batter into a bundt pan that has been sprayed with non-stick cooking spray.

Bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

After the cake has cooled for a few minutes, remove from the pan to continue cooling on a baking rack that is on top of a baking sheet. Meanwhile, prepare the icing.

In a medium saucepan, combine the sweetened condensed milk, butter and vanilla over medium heat. Cook for about 5 minutes or until it has thickened.

Stir in the additional ½ cup of chopped pecans and ½ cup of shredded coconut.

Melt ½ cup of the prepared chocolate frosting in the microwave for 10 seconds or so. You want to be able to pour the frosting, but you don't want it completely melted, so be careful.

Pour the melted chocolate frosting on top of the cake allowing the frosting to drip down the sides.

Allow the frosting to cool and a little before pouring the pecan coconut icing on top. Allowing the pecan coconut icing to drizzle down the sides of the cake as well.

Then drizzle more of the melted chocolate frosting on top.

Allow the frosted cake to cool before slicing and serving.