By daily 
Mouthwatering German Chocolate Poke Cake
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For the Cake:
1 box of German chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
For the Filling:
1 can (14 ounces) sweetened condensed milk
1 jar (12 ounces) caramel topping
For the Topping:
1 cup chopped pecans
1 cup sweetened shredded coconut
1 can (12 ounces) evaporated milk
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup unsalted butter
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
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Prepare the Cake:
Preheat your oven to 350Β°F (175Β°C).
Grease a 9×13 inch baking pan.
In a large bowl, combine the cake mix, water, oil, and eggs. Beat on medium speed for about 2 minutes.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 minutes.
Make the Filling:
Using the handle of a wooden spoon, poke holes all over the cake.
In a medium bowl, combine the sweetened condensed milk and caramel topping.
Pour the mixture evenly over the top of the cake, making sure it fills the holes.
Prepare the Topping:
In a medium saucepan over medium heat, combine the evaporated milk, granulated sugar, brown sugar, butter, and egg yolks.
Cook, stirring constantly, until the mixture thickens and turns golden brown, about 10-12 minutes.
Remove from heat and stir in the vanilla extract, pecans, and coconut.
Spread the mixture evenly over the cake.
Add the Chocolate:
Sprinkle the chocolate chips evenly over the top of the cake while it is still warm. Let the chocolate melt and then spread it out evenly.
Allow the cake to cool completely before serving π«π«π«