First, preheat your oven to 350°F (175°C). This sets the stage for baking the cake to perfection. Don’t forget to grease a 9×13 inch baking pan to prevent sticking.

In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat this mixture until it is well combined—this should take just a couple of minutes.

Pour the cake batter into the prepared pan and bake it for 30-35 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready!

Once your cake is done baking, take it out of the oven and allow it to cool for about 5 minutes. This is important, as it prevents burning when you poke holes in it.

In a separate mixing bowl, combine the sweetened condensed milk and 1/2 cup of caramel sauce. Whisk this mixture together until it is smooth.

Use the end of a wooden spoon to poke holes into the cake, about 1-inch apart. These holes are crucial as they let the caramel sauce seep in.

Pour the caramel sauce mixture over the cake, ensuring it spreads evenly into the holes.

Now for the frosting! In another large mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, remaining caramel sauce, and milk, mixing until smooth.

Fold in the chopped pecans and shredded coconut into the frosting carefully.

Gently spread the frosting over the cooled cake, covering it completely.

Chill the cake in the refrigerator for 1-2 hours before serving. This helps all the flavors meld together beautifully.

Finally, serve and enjoy your delicious German Chocolate Poke Cake!