1. Bake the Cake

• Prepare the German chocolate cake mix according to the package instructions.

• Bake in a 9×13-inch baking dish until fully cooked.

• Allow the cake to cool for 10 minutes.

2. Poke and Soak

• Use the handle of a wooden spoon to poke holes across the surface, spaced about 1 inch apart.

• Slowly pour sweetened condensed milk over the cake, letting it seep into the holes.

• Repeat with the caramel sauce, spreading it evenly over the top.

• Allow the cake to cool completely before adding toppings.

3. Prepare the German Chocolate Topping

• In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolk, and butter.

• Stir constantly for 5–7 minutes until thickened.

• Remove from heat and stir in vanilla extract, coconut, and pecans.

• Let it cool for 5–10 minutes before using.

4. Spread the Coconut-Pecan Topping

• Once the cake has cooled fully, spread the warm German chocolate topping over the surface.

• Use a spatula to spread evenly from edge to edge.

5. (Optional) Make the Chocolate Ganache

• Heat heavy cream in a small saucepan until it begins to simmer.

• Pour over the chocolate chips in a heatproof bowl.

• Let sit for 2 minutes, then stir until smooth.

• Drizzle over the top of the cake.

6. Chill and Serve

• Refrigerate the cake for at least 1–2 hours to allow the layers to set.

• Slice and serve chilled or at room temperature.