Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat the mixture with an electric mixer for about 2 minutes, or until smooth.

Pour the batter into a greased 9×13-inch baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Once the cake is done, remove it from the oven. While it’s still warm, use the end of a wooden spoon to poke holes all over the cake.

Pour the can of sweetened condensed milk evenly over the top of the cake, allowing it to soak into the holes.

In a mixing bowl, combine the shredded coconut and chopped pecans.

Spread the coconut and pecan mixture over the cake. Then, top with whipped topping for an extra creamy finish.

Let the cake chill in the refrigerator for at least 2 hours before slicing.