Grease 18x13x1 sheet pan with sides.

In a pot, combine butter, water, cocoa and shortening. Bring to a boil and then add flour and sugar. Stir well.

Add buttermilk, baking soda, eggs, and then vanilla. Stir.

Pour into the pan and bake at 400 degrees for 15- 20 minutes.

In the microwave, bring butter and milk to a boil.

Add in caramel sauce and then add powdered sugar and vanilla. Stir smooth.

When cake comes out of oven, immediately poke holes in it with a fork and pour this on the hot cake.

Sprinkle on the toasted coconut right away.

In the microwave, melt the caramels and cream until smooth. Pour over the coconut.

Melt the chocolate chips and drizzle all over the caramel. Let set before cutting.

This was a bit challenging to cut but I had better luck with a serrated knife to "saw" through the ooey gooey goodness of the caramel!