In a large bowl, stir together cake mix, instant pudding mix, eggs, sour cream, oil, chocolate chips, pecans, and coconut. Batter will be thick!

Spray a large tube pan or bundt pan with non-stick spray.

Spread batter evenly into prepared pan.

Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near the center comes out clean.

Remove pan to a wire rack to cool for 10 minutes, then invert the cake onto the wire rack to cool completely.

In a large saucepan over medium heat, combine sugar, evaporated milk, butter, and eggs.

Stirring constantly, bring the mixture to a boil. Do not walk away from it – it will heat and cook quickly, and you don’t want to scramble the eggs!

Once it comes to a boil and thickens, remove from heat, and stir in the coconut, pecans, and vanilla.

Cool to room temperature.

Spread on top of the cooled bundt cake.

In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.

Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth.

Drizzle over bundt cake.

Sprinkle the toasted coconut over the ganache.

Allow 10-15 minutes for topping to set. Cut and serve.