Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Prepare the German chocolate cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed.
While the cake is baking, mix the sweetened condensed milk and caramel sauce in a medium bowl until well combined.
Once the cake is done, remove it from the oven and let it cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
Pour the caramel mixture over the warm cake, making sure it seeps into the holes. Allow the cake to cool completely.
Once cooled, spread the whipped topping evenly over the cake.
Sprinkle the shredded coconut and chopped pecans evenly over the whipped topping.
Melt the chocolate chips in the microwave or on the stovetop until smooth, then drizzle the melted chocolate over the top of the cake.
Drizzle the chocolate syrup over the cake for an extra touch of decadence.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 12 servings
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