Bake the Cake

• Start by preparing the German chocolate cake mix according to the box’s instructions. Use a 9×13-inch pan for the best results.
• Bake the cake and let it cool for about 10 minutes.

Poke the Cake

• With the handle of a wooden spoon, poke holes all over the cake. Make sure the holes are about an inch apart to allow the filling to soak in well.

Pour the Filling

• In a bowl, mix together the sweetened condensed milk and caramel sauce.
• Slowly pour this mixture over the cake, making sure it seeps into each hole. The filling is what makes this cake so moist and flavorful.
• Let the cake cool completely before moving on to the next step.

Top with Whipped Topping

• Spread the whipped topping evenly over the cooled cake. This layer is light and airy, balancing the rich filling below.

Add Coconut and Pecans

• Sprinkle shredded coconut and chopped pecans over the whipped topping. These add a delightful crunch and classic German chocolate cake flavor.

Chill and Serve

• Refrigerate the cake for at least 2 hours before serving. This allows all the flavors to meld and enhances the cake’s texture.
• Once chilled, slice and serve – enjoy every bite!