Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

Follow the instructions on the cake mix box for preparation, mixing the batter until smooth.

Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes.

Once the cake has cooled slightly, use the handle of a wooden spoon or a skewer to poke holes all over the cake, spacing them about 1 inch apart.

In a mixing bowl, combine the sweetened condensed milk and caramel sauce, stirring until smooth.

Pour the caramel mixture evenly over the poke holes in the cake, allowing it to seep in fully.

Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until the filling sets.

In a dry skillet over medium heat, toast the shredded coconut and chopped pecans, stirring frequently, until they are golden brown and fragrant (about 5-7 minutes).

Remove from heat and let them cool. Spread the Cool Whip evenly over the chilled cake.

Generously sprinkle the toasted coconut and pecans on top.

If using, drizzle melted chocolate chips over the surface for an extra touch of richness.

Slice the cake and serve it chilled for optimal flavor and texture.