Preheat oven to 350 degrees. Line a 8×8 cake pan with foil and spray with cooking spray.

In a large bowl combine cake mix, butter and egg until dough forms. Divide dough in two and press one half into the bottom of the cake pan.

Layer shortbread cookies over cake dough.

Toast coconut in a dry skillet over medium heat until golden brown. Sprinkle over shortbread cookies.

Next add the caramel bits and chocolate chips.

With the last half of the dough top the cake and try to cover it as best as possible.

Drizzle with sweetened condensed milk and bake for 30 minutes.

Once cooled, remove from pan and cut. Enjoy!