• Preheat the oven to 350°F and spray a 9x13-inch cake pan with nonstick cooking spray. Set aside.

Chocolate Cake

• In a large bowl, add the dry chocolate cake mix, whole milk, oil, and large eggs. Blend on medium-high speed, with an electric mixer, until smooth and fully combined; about 2 minutes.
  1 box (15.25 oz) devil's food cake mix, 1 cup whole milk, ½ cup vegetable oil, 4 large eggs
• Pour the chocolate cake batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted into the center comes out with crumbs and not wet batter.
• Remove the cake from the oven and immediacy poke holes across the surface, in even rows, with the handle of a wooden spoon - spacing them about 1-inch apart. Allow the cake to cool completely to room temperature before proceeding; about 1 hour.

Whipped Cream Poke Filling

• In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer, or the whisk attachment on a stand mixer, to beat until stiff and stable peaks form; about 4-5 minutes.
  1¼ cups heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon pure vanilla extract
• Spoon the whipped cream into a piping-bag or large Ziploc bag, with the corner snipped, and pipe the filling directly into each poke hole. Be sure to get the cream down into each hole. Then lightly spread any remaining whipped cream across the surface of the cake.

Marshmallow Buttercream Frosting

• In a large mixing bowl, add the butter and use an electric mixer to beat it on medium-high speed until smooth and creamy.
  ½ cup (1 stick) butter
• Add in the marshmallow cream, powdered sugar, heavy cream, and vanilla extract. Continue beating on medium-high speed until the frosting is light, fluffy, and glossy.
  1 jar (7 oz) marshmallow cream, 1 cup powdered sugar, 2 tablespoons heavy whipping cream, 1 teaspoon pure vanilla extract
• Dollop spoonfuls of the frosting all over the top of the cake and use an offset spatula to gently spread it over the cake, sealing in the whipped cream filling, and creating a thick top layer.

Pink Coconut Topping

• Add the coconut flakes into a bowl, and tint with 2-3 drops of the pink gel food coloring (adding more drops as needed), stirring together until it's evenly coated and the pink color you prefer.
  1 bag (7 oz) sweetened shredded coconut, neon pink gel food coloring
• Sprinkle the pink coconut generously over the frosting and gently press it down so it sticks well to the frosting.
• Cover the cake with a lid or plastic wrap and refrigerate for at least 1 hour, or up to 8 hours, before serving.

  ^{* I think the cake tastes best with a longer chill time (8-10 hours). The flavors blend, the cake is not as sweet, texture gets better, and the cake has time to fully chill.}
• Cut into squares and serve the cake chilled. Enjoy!