Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. Prepare the German chocolate cake mix according to the package instructions, including the eggs, oil, and water. Pour the batter into the prepared pan and bake as directed, usually around 25-30 minutes or until a toothpick inserted into the center comes out clean.

Poke the Cake: Once the cake is baked and slightly cooled, use the handle of a wooden spoon or a fork to poke holes all over the cake, making sure the holes are deep but not all the way to the bottom.

Make the Filling: In a bowl, combine the sweetened condensed milk and caramel sauce. Stir until fully combined.

Fill the Cake: Slowly pour the caramel mixture over the cake, allowing it to sink into the holes. Make sure the entire cake is covered evenly with the filling.

Prepare the Topping: In a small bowl, combine the shredded coconut and chopped pecans. Spread the Cool Whip or whipped topping evenly over the entire cake. Sprinkle the coconut and pecan mixture over the whipped topping.

Optional Drizzle: If desired, melt the chocolate chips in the microwave and drizzle them over the top of the cake for an extra touch of chocolate.

Chill and Serve: Refrigerate the cake for at least 2 hours, or until fully chilled. Slice and serve. Enjoy!