Prepare the Cake:
Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
Prepare the German chocolate cake mix according to the package instructions (typically combining eggs, oil, and water). Pour the batter into the prepared baking pan.
Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes.
Poke the Cake:
Once the cake has cooled slightly, use the handle of a wooden spoon or a skewer to poke holes all over the cake, spaced about 1 inch apart.
Prepare the Filling:
In a bowl, combine the sweetened condensed milk and caramel sauce. Mix until fully combined.
Pour the mixture over the cake, making sure it seeps into the holes. Use a spatula to spread the mixture evenly across the cake if needed.
Chill the Cake:
Cover the cake and refrigerate for at least 2 hours or until the filling has set.
Prepare the Topping:
In a saucepan, toast the shredded coconut and chopped pecans over medium heat until they are lightly browned and fragrant. Allow to cool.
Spread the Cool Whip or whipped topping evenly over the chilled cake.
Sprinkle the toasted coconut and pecans evenly over the top.
Drizzle the melted chocolate chips over the cake if desired.
Garnish and Serve:
Slice and serve the cake chilled. Enjoy!