Preheat your oven to 350°F (175°C). Grease your Bundt pan with butter and a light dusting of flour.
Cream together 1/2 cup softened butter and 1 (16-ounce) package of light brown sugar until light and fluffy, about 3-4 minutes.
Add the 3 large eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Add the dry ingredients to the butter mixture alternately with 1 (8-ounce) container of sour cream and 1 teaspoon vanilla extract. Start and end with dry ingredients. Mix just until combined.
Stir in the 1 1/2 cups semi-sweet chocolate chips. Gradually pour in 1 cup hot water, mixing until smooth.
Pour the batter into your prepared Bundt pan and bake for 40-45 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a cooling rack.
While the cake cools, melt 3/4 cup butter in a saucepan over low heat. Stir in 1/4 cup jarred caramel sauce until smooth. Mix in 3 cups powdered sugar and 1 1/2 to 2 tablespoons heavy cream or milk until pourable.
Toast 1 1/2 cups sweetened shredded coconut in a dry skillet over medium heat until golden brown.
Once the cake is completely cool, drizzle the caramel icing over the top, sprinkle with toasted coconut, and drizzle with hot fudge sauce.
Slice the cake and serve it with additional caramel and hot fudge sauce on the side.
