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

In a large mixing bowl, combine the devil’s food cake mix, melted butter, and one egg until a sticky dough forms.

Transfer the cookie dough to the baking pan and press it firmly into an even layer. Bake for 7 minutes.

In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and the second egg until smooth. Then fold in the chopped pecans and shredded coconut.

Pour the coconut pecan mixture evenly over the warm cookie base and sprinkle milk chocolate chips on top.

Return to the oven and bake for an additional 24-30 minutes until the top is golden brown.

Remove from the oven and cool in the pan for about 1 hour before slicing.