Let’s walk through the simple process of making this poke cake:

1. Prepare and Bake the Cake:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
• Mix the German chocolate cake batter according to the package instructions, using the specified amounts of eggs, oil, and water.
• Pour the batter into the prepared pan.
• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

2. Cool and Poke the Cake:

• Let the cake cool in the pan for about 10 minutes. It should still be warm for the filling to soak in well.
• Use the handle of a wooden spoon or a skewer to poke holes all over the cake, spacing them about 1 inch apart. Poke all the way to the bottom.

3. Prepare and Add the Filling:

• In a bowl, mix together the sweetened condensed milk and the caramel sauce until smooth.
• Pour this mixture evenly over the warm, poked cake, making sure it seeps into the holes. Spread gently with a spatula if necessary to cover the surface.

4. Chill the Cake:

• Cover the cake (plastic wrap usually works well) and refrigerate for at least 2 hours, or until the filling is set and the cake is thoroughly chilled.

5. Prepare the Topping:

• In a dry skillet over medium heat, toast the shredded coconut and chopped pecans, stirring frequently, until lightly browned and fragrant. Watch carefully to prevent burning. Set aside to cool completely.

6. Finish and Serve:

• Spread the thawed Cool Whip evenly over the chilled cake.
• Sprinkle the toasted coconut and pecans evenly over the Cool Whip.
• If desired, drizzle with melted chocolate chips.
• Slice the cake and serve it chilled.

It’s a wonderfully straightforward assembly process!