German Chocolate Poke Cake – A Heavenly Chocolate Delight!

Preheat your oven to the temperature suggested on the cake mix box (usually 350°F / 175°C).
Grease and flour a 9×13-inch baking dish. Prepare the cake batter according to the instructions on the cake mix box. Pour the batter into the prepared baking dish and bake for the recommended time, typically 30-35 minutes, until a toothpick inserted in the center comes out clean.
Create the Poke Holes:

As soon as the cake is finished baking, remove it from the oven and allow it to cool for about 10 minutes.
Using the handle of a wooden spoon or a skewer, poke holes all over the cake, ensuring the holes go all the way to the bottom of the cake. The more holes, the more delicious the filling will soak in!
Prepare the Filling:

In a small saucepan, combine the sweetened condensed milk and caramel sauce. Heat over medium heat, stirring occasionally, until it’s smooth and warm.
Pour the warm filling evenly over the cake, making sure it soaks into all the holes. Let the cake sit for about 10 minutes so the filling is absorbed.
Prepare the Topping:

In another saucepan, melt the butter over medium heat. Add the evaporated milk, granulated sugar, and vanilla extract, stirring constantly until the mixture starts to thicken, about 5-7 minutes.
Stir in the shredded coconut and chopped pecans, and continue cooking for another 2 minutes until the mixture is fully combined and thickened.
Top the Cake:

Spoon the coconut-pecan topping over the cooled cake, spreading it evenly across the surface. Be sure to cover the entire cake with the topping.
Serve and Enjoy:

Allow the cake to cool completely before serving. For extra decadence, top with whipped cream or a scoop of vanilla ice cream. Enjoy every moist, gooey bite of your German Chocolate Poke Cake!
Serving and Storage Tips: