1. Prepare Oven and Bake Cake:

Preheat your oven to 350°F (175°C) or according to the cake mix package directions.

Grease and flour a 9×13-inch baking pan.

Prepare and bake the German chocolate cake batter according to the package instructions, using the eggs, oil, and water called for on the box. Pour into the prepared pan.

Bake for the time specified on the box (usually 25-35 minutes), or until a toothpick inserted into the center comes out clean.

2. Cool Slightly and Poke Holes:

Let the baked cake cool in the pan on a wire rack for about 10 minutes. It should still be warm, but not piping hot.

Use the handle of a wooden spoon, a skewer, or a similar tool (about ½ inch diameter is good) to poke holes all over the top of the warm cake. Space the holes about 1 inch apart, pressing down almost to the bottom but not completely through.

3. Prepare and Add Filling:

In a medium bowl, mix together the sweetened condensed milk and the jarred caramel sauce until smooth.

Pour the caramel mixture evenly over the warm, poked cake. Use a spatula to gently spread it, encouraging it to seep into the holes.

4. Chill the Cake:

Cover the cake (plastic wrap or foil) and refrigerate for at least 2 hours, or until the filling has firmed up slightly and the cake is completely chilled.

5. Toast Coconut and Pecans:

While the cake chills (or just before topping), place the shredded coconut and chopped pecans in a dry skillet over medium heat.

Cook, stirring frequently, until the coconut and pecans are lightly browned and fragrant. Watch carefully, as coconut can burn quickly!

Remove from skillet immediately and set aside to cool completely.

6. Apply Topping:

Spread the thawed Cool Whip (or other whipped topping) evenly over the top of the chilled cake.

Sprinkle the cooled toasted coconut and pecan mixture evenly over the Cool Whip.

7. Optional Drizzle:

If desired, melt the chocolate chips (perhaps with ½ tsp shortening or oil for smoothness) in the microwave. Drizzle the melted chocolate over the coconut-pecan topping.

8. Chill and Serve:

Refrigerate the finished cake for at least 30 minutes more to allow the topping to set slightly.

Cut the cake into squares and serve chilled for the best flavor and texture. Enjoy!