Step 1: Prepare the Cake
Preheat your oven to 350°F (175°C) and grease the baking dish.
Prepare the chocolate cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed.
Step 2: Poke and Fill
Once the cake is out of the oven and slightly cooled, use the handle of a wooden spoon to poke holes all over the surface of the cake.
Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes.
Drizzle the caramel sauce over the cake in the same manner. Allow the cake to cool completely.
Step 3: Make the Topping
Toast the shredded coconut and pecans in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 4: Assemble the Cake
Spread the whipped cream evenly over the cooled cake.
Sprinkle the toasted coconut and pecans generously over the top.
Step 5: Garnish and Serve
For an extra decadent touch, garnish with chocolate shavings and a drizzle of caramel.
Slice and serve chilled or at room temperature.
