Preheat an oven to 350 degrees F.
In a large mixing bowl add cake mix, the can of coconut milk, and VeganEgg and whisk until well combined. Add in ½ cup of the chocolate chips and fold in with a spatula until evenly distributed.
Evenly coat a baking dish with cooking oil spray. Scrape the batter into the dish and spread into an even layer with the spatula. Bake for 20-25 minutes. Remove from oven and set aside to cool.
Add sugar and almond milk to a mixing bowl and mix until smooth. Add shredded coconut and mix in until evenly coated. When the surface of the cake is cool to the touch, pour over the cake and spread into an even layer.
Add the remaining chocolate chips to a microwave safe bowl and heat for 30 second intervals, stirring in between. If the chocolate hasn’t melted after 60 seconds, continue to microwave and stir in 30 second intervals. This shouldn’t take more than 90 seconds. Use a fork to drizzle streaks of chocolate on top of the cake.
Place in the refrigerator to chill for about 20 minutes. Slice and serve with a dollop of vegan coconut whipped topping for an extra treat.