Bake the Cake:

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.

Prepare the German chocolate cake mix according to the package instructions, mixing it with eggs, oil, water, and vanilla.

Pour the batter into the pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Make the Poke Holes:

Once baked, allow the cake to cool for 5 minutes.

Using the handle of a wooden spoon, poke holes throughout the cake, about an inch apart.

Add the Filling:

Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.

Drizzle the caramel sauce on top and let the cake sit while you prepare the frosting.

Prepare the Coconut-Pecan Topping:

In a saucepan over medium heat, melt the butter and stir in the brown sugar.

Add the heavy cream, bringing the mixture to a simmer. Stir until thickened.

Remove from heat and mix in the shredded coconut, chopped pecans, and vanilla extract.

Finish & Serve:

Spread the coconut-pecan mixture evenly over the cake.

Let the cake cool completely before serving. For best results, refrigerate for at least 1 hour before slicing.