1️⃣ Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix the German chocolate cake batter according to the package instructions. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.

2️⃣ Poke the Cake:
Using the handle of a wooden spoon or a skewer, poke holes all over the cake, spacing them about 1 inch apart.

3️⃣ Prepare the Filling:
In a mixing bowl, combine the sweetened condensed milk and caramel sauce. Stir until smooth. Pour this mixture over the cake, ensuring it seeps into the holes. Use a spatula to spread it evenly, if necessary.

4️⃣ Chill the Cake:
Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the filling to set.

5️⃣ Prepare the Topping:
In a dry skillet, toast the shredded coconut and chopped pecans over medium heat, stirring frequently until lightly browned and fragrant. Transfer to a plate to cool completely.

6️⃣ Assemble the Topping:
Spread the Cool Whip or whipped topping evenly over the chilled cake. Sprinkle the toasted coconut and pecans over the top. If desired, drizzle melted chocolate chips over the cake for an extra layer of flavor.

7️⃣ Garnish and Serve:
Slice the cake into squares and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.