Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat until well combined.
- Pour the cake batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool for 5 minutes.
- In a medium mixing bowl, whisk together the sweetened condensed milk and 1/2 cup of caramel sauce until smooth.
- Using the handle of a wooden spoon, poke holes evenly throughout the cake, about 1 inch apart.
- Pour the caramel mixture over the cake, ensuring it fills the holes and spreads evenly.
- In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, milk, and remaining caramel sauce, mixing until smooth.
- Fold in the chopped pecans and shredded coconut until well combined.
- Spread the frosting evenly over the cooled cake, covering it completely.
- Chill the cake in the refrigerator for 1-2 hours to set.
- Serve and enjoy your indulgent Caramel Coconut Pecan Poke Cake!
