1️⃣ Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

Mix and bake the cake batter according to the package instructions. Pour into the prepared pan.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes.

2️⃣ Poke the Cake

Use the handle of a wooden spoon or a skewer to poke holes all over the cake, spacing them about 1 inch apart.

3️⃣ Prepare the Filling

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

Pour the mixture evenly over the cake, making sure it seeps into the holes. Spread with a spatula if necessary.

4️⃣ Chill the Cake

Cover the cake and refrigerate for at least 2 hours, or until the filling sets.

5️⃣ Prepare the Topping

In a skillet over medium heat, toast the shredded coconut and chopped pecans until lightly browned and fragrant. Set aside to cool.

Spread the Cool Whip evenly over the chilled cake.

Sprinkle the toasted coconut and pecans over the top.

Drizzle with melted chocolate chips if desired.

6️⃣ Garnish and Serve

Slice the cake and serve it chilled for the best flavor and texture.