Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan so the cake won’t stick. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat the mixture until it is well combined and smooth. Pour the cake batter into the prepared pan, then bake it for 30-35 minutes until a toothpick comes out clean when inserted into the center of the cake.

Once the cake is done baking, take it out of the oven and let it cool for 5 minutes. In a medium bowl, mix together the sweetened condensed milk and 1/2 cup of caramel sauce. Whisk it together until smooth. Next, take a wooden spoon and poke holes into the cake at 1-inch intervals. This is where all that delicious caramel will soak in. Pour the caramel sauce mixture over the cake, spreading it to cover all the holes.

In another bowl, beat the softened butter until it’s creamy. Gradually add in the powdered sugar, milk, and remaining caramel sauce, mixing until it is smooth and deliciously creamy. Fold in the chopped pecans and shredded coconut. Now, spread this heavenly frosting over the cake, making sure to cover it completely. Chill the cake in the refrigerator for 1-2 hours before serving. Enjoy every decadent bite of your German Chocolate Poke Cake!