Bake the Cake:

• Preheat your oven according to the instructions on the German chocolate cake mix box.
• Prepare the cake mix as directed on the box (using eggs, oil, and water).
• Bake the cake in a 9×13-inch baking dish as per the box instructions, until a toothpick comes out clean.

Prepare the Filling:

• Once the cake is baked and cooled slightly, use the end of a wooden spoon or a skewer to poke holes all over the cake, making sure to go deep but not all the way to the bottom.
• In a medium bowl, combine the sweetened condensed milk and caramel sauce, stirring until smooth.
• Pour the filling mixture evenly over the warm cake, making sure it seeps into the holes.

Prepare the Topping:

• In a small skillet, toast the shredded coconut and chopped pecans over medium heat until they are golden brown and fragrant. Stir frequently to prevent burning.
• Let the toasted coconut and pecans cool slightly.

Assemble the Cake:

• Once the cake has absorbed the filling and cooled completely, spread the Cool Whip or whipped topping evenly over the cake.
• Sprinkle the toasted coconut and chopped pecans on top of the whipped topping.

Optional Chocolate Drizzle:

• If desired, melt the chocolate chips in the microwave or over a double boiler, and drizzle the melted chocolate over the top of the cake for a final touch.

Chill and Serve:

• Refrigerate the cake for at least 2 hours to allow the flavors to meld together and the cake to set.
• Slice and serve chilled, and enjoy this rich and irresistible German chocolate dessert!