Bake the cake in a 9x13 inch pan according to the instructions on the box.
While it’s still warm, use the handle of a wooden spoon to poke holes all over the cake.
Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
Follow with the caramel topping, spreading it evenly over the cake.
Let the cake cool completely before spreading on the whipped topping.
Sprinkle the coconut and pecans over the top.
Chill the cake for at least 1 hour before serving for best results.