Step 1:

Before starting on the cake, line an 18x13x1 inch cookie sheet with foil and spread 2 1/2 cups of shredded sweetened coconut evenly over the cookie sheet.

Step 2:

Bake at 375 degrees F for 10-15 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. When the coconut is a golden brown set off to the side to cool.

Step 3:

In a large mixing bowl, measure 2 cups flour and 2 cups sugar and set aside.

Step 4:

In a medium sauce pan, combine 1/2 cup butter, 1 cup water, 4 tablespoons cocoa and 1/2 cup shortening. Bring to a boil. After mixture reaches a boil, add it to the flour/sugar mixture and stir to combine.

Step 5:

Add 1/2 cup buttermilk, then 1/2 teaspoon baking soda, then 2 eggs, then 1 teaspoon vanilla IN THAT ORDER. mixing in between each addition.

Step 6:

Pour mixture into a greased (buttered) 18x13x1 inch baking sheet and bake at 400 degrees F for twenty minutes.

Step 7:

In a medium microwavable bowl, combine 1/2 cup butter and 6 tablespoons milk and bring to a boil. Stir in 1/8 cup caramel sauce and then 3 cups powdered sugar and 1 teaspoon vanilla and stir until smooth.

Step 8:

After cake is cooked, remove from the oven and poke holes in hot cake with a fork. Pour frosting evenly over the top. Immediately sprinkle with 2 1/2 cups toasted coconut (made previously).

Step 9:

In another microwavable bowl add 7 to 8 ounces caramel and 1/8 cup evaporated milk and microwave for 30 second intervals, string in between each increment. Continue until caramel is smooth. and drizzle over coconut.