Prepare a 6-inch round springform pan by lightly coating the inside with non-stick cooking spray.

Line the pan with parchment paper. Use a round parchment piece for the base and trimmed strips along the sides so the interior is fully covered.

Place the semisweet chocolate chips and low-fat milk into a large microwave-safe mixing bowl.

Microwave in 15- to 30-second intervals, whisking well after each heating period, until the chocolate is fully melted and the mixture is smooth. A double boiler on the stovetop may also be used to melt the chocolate and milk gently.

Add the shredded coconut to the melted chocolate mixture and stir thoroughly until the coconut is evenly incorporated and fully coated, with no dry spots remaining.

Transfer the mixture to the prepared springform pan.

Smooth the top with a spatula so the surface is level and evenly spread. Additional shredded coconut may be scattered over the top for garnish, if desired.

Place the cake in the refrigerator and chill until firm, about 1 to 3 hours. For the most complete set, refrigerate it overnight.

For faster setting, the cake may be placed in the freezer for 30 to 60 minutes.

If chilled in the freezer, let the cake come to room temperature before slicing and serving. If refrigerated, allow it to stand for a few minutes before serving.