1️⃣ Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat the mixture until well combined. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

2️⃣ Poke the Cake: Once the cake is done baking, remove it from the oven and let it cool for 5 minutes. Using the end of a wooden spoon, poke holes into the cake at 1-inch intervals.

3️⃣ Make the Caramel Mixture: In a medium mixing bowl, combine the sweetened condensed milk and 1/2 cup of caramel sauce. Whisk the mixture until smooth. Pour the caramel sauce mixture evenly over the cake, allowing it to soak into the holes.

4️⃣ Prepare the Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and the remaining 1/2 cup of caramel sauce. Continue mixing until smooth and creamy. Fold in the chopped pecans and shredded coconut.

5️⃣ Frost the Cake: Spread the coconut-pecan frosting over the cake, covering it completely.

6️⃣ Chill: Chill the cake in the refrigerator for 1-2 hours to allow the flavors to meld and the frosting to set.

7️⃣ Serve: Slice and enjoy the rich, creamy goodness of this German Chocolate Poke Cake!