Step 1: Prepare the Cake

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13-inch baking pan or use nonstick spray.

In a large bowl, prepare the German chocolate cake mix according to the instructions on the box (typically combining with eggs, oil, and water).

Pour the batter into the prepared pan and spread it evenly.

Bake as directed on the box, about 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Remove from oven and let the cake cool in the pan for about 10 minutes.

Poke the Cake

While the cake is still warm but not hot, use the handle of a wooden spoon or a skewer to poke holes evenly across the surface of the cake, spacing about 1 inch apart.

📝 Tip: Don’t poke all the way to the bottom—just enough to fill the top half with filling.

Add the Filling

In a medium bowl, whisk together the sweetened condensed milk and caramel sauce until smooth.

Slowly pour the filling mixture over the entire surface of the cake, letting it seep into the holes.

Use a spatula to spread evenly and ensure the mixture fills all the gaps.

Cover and refrigerate the cake for at least 2 hours, or until completely chilled and the filling has set.

Prepare the Topping

In a dry skillet over medium heat, toast the shredded coconut and chopped pecans until lightly golden and fragrant, stirring frequently to prevent burning (about 4–5 minutes).

Remove from heat and let cool completely.

Once the cake is chilled, spread the Cool Whip or whipped topping evenly over the surface.

Decorate the Cake

Sprinkle the toasted coconut and pecans over the whipped topping.

If desired, melt chocolate chips (in the microwave in 15-second intervals or using a double boiler) and drizzle over the top using a spoon or piping bag.

Chill and Serve

Refrigerate until ready to serve.

Slice and serve chilled for best flavor and texture.