Let’s whip up this incredibly easy and delicious German Chocolate Poke Cake! First, prepare the cake base. Preheat your oven to 350°F (175°C) or according to the temperature on your German chocolate cake mix box. Generously grease and flour a 9×13 inch baking pan.

In a large bowl, prepare the cake batter according to the instructions provided on the cake mix box, using the specified amounts of eggs, oil, and water (or milk, if applicable). Mix until just combined – don’t overmix. Pour the finished batter into the prepared 9×13 inch pan and spread it evenly.

Bake according to the package directions for a 9×13 pan, typically around 25-35 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean. Remove the cake pan from the oven and place it on a wire rack. Let the cake cool in the pan for about 10-15 minutes – you want it still warm, but not piping hot.

While the cake is cooling slightly, prepare the filling. In a medium bowl, simply pour in the entire can of sweetened condensed milk and the jar of caramel sauce. Whisk them together until smooth and well combined.

Now, poke the warm cake. Using the rounded handle of a wooden spoon or a similar tool (like a thick dowel or chopstick), poke holes all over the surface of the cake while it’s still in the pan. Space the holes about 1 inch apart, pressing down almost to the bottom but not all the way through.

Pour the prepared condensed milk and caramel filling mixture slowly and evenly all over the top of the warm, poked cake. Gently tilt the pan or use a spatula to encourage the filling to spread out and seep down into the holes. Ensure the entire surface is covered.

Chill the cake. Cover the pan loosely with plastic wrap or foil and place it in the refrigerator. Chill for at least 2 hours, or preferably longer (4 hours or overnight is great), until the filling is completely absorbed and the cake is thoroughly chilled and set.

Shortly before serving (or while the cake finishes chilling), prepare the toasted topping. Place the chopped pecans and shredded coconut in a dry skillet over medium heat. Cook, stirring constantly, for several minutes until the coconut and pecans are lightly golden brown and fragrant. Watch carefully as they can burn quickly, especially the coconut! Alternatively, spread them on a baking sheet and toast in a 350°F oven for 5-8 minutes, stirring halfway. Immediately remove the toasted coconut and pecans from the hot skillet or baking sheet onto a plate to cool completely.

Finish the cake. Once the cake is fully chilled and the topping is cooled, retrieve the cake from the refrigerator. Remove the cover. Spread the entire container of thawed Cool Whip (or other frozen whipped topping) evenly over the top of the cake, right to the edges.

Generously sprinkle the cooled toasted coconut and pecan mixture evenly all over the Cool Whip layer. If desired, melt the chocolate chips (microwave in short bursts or double boiler) and drizzle the melted chocolate decoratively over the toasted topping.

Serve the cake chilled, cut into squares directly from the pan. Enjoy the moist, gooey, flavorful result!