Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Prepare the German chocolate cake mix according to package instructions. Pour batter into the prepared dish and bake for the time indicated on the box, usually 30–35 minutes.

Once baked, remove the cake from the oven and let it cool for about 10–15 minutes.

Use the handle of a wooden spoon or a skewer to poke holes all over the warm cake, spacing them about 1 inch apart.

Pour the sweetened condensed milk evenly over the top, letting it soak into the holes. Let the cake cool completely.

In a medium saucepan over medium heat, melt the butter. Stir in the evaporated milk and granulated sugar. Cook for 4–5 minutes until the mixture starts to thicken.

Stir in the coconut and toasted pecans. Continue cooking for another 2–3 minutes, stirring constantly.

Remove from heat and mix in the vanilla extract.

Spread the warm coconut-pecan topping evenly over the cooled cake.

Optional: drizzle with chocolate sauce or ganache before serving.

Refrigerate for at least 1 hour before slicing for clean cuts. Enjoy chilled or at room temperature!