Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Prepare the cake mix according to the package instructions. Pour the batter into the prepared baking pan.
Bake the cake as directed on the package, typically 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes.
Poke the Cake:
Once the cake has cooled slightly, use the handle of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart.
Prepare the Filling:
In a mixing bowl, combine the sweetened condensed milk and caramel sauce. Mix until well combined.
Pour the mixture over the cake, ensuring it fills the holes. Spread evenly with a spatula if needed.
Chill the Cake:
Cover the cake and refrigerate for at least 2 hours, or until the filling has set.
Prepare the Topping:
In a saucepan, toast the shredded coconut and chopped pecans over medium heat until they are lightly browned and fragrant. Allow to cool.
Spread the Cool Whip or whipped topping over the chilled cake.
Sprinkle the toasted coconut and pecans evenly over the top of the cake.
Drizzle the melted chocolate chips over the cake, if desired.
Garnish and Serve:
Slice and serve the cake chilled.
