Preheat your oven to 350°F (175°C) and prepare a 9×13 inch pan by greasing it lightly. In a large mixing bowl, follow the package instructions to combine the chocolate cake mix, eggs, oil, and water. Pour the batter into the pan and bake for 28-32 minutes until a toothpick inserted in the center comes out clean. Once baked, let the cake cool for 5 minutes.

After allowing the cake to cool for a few minutes, take a wooden spoon handle or a thick skewer and poke holes all over the surface of the cake.

While the cake is still warm, generously pour the sweetened condensed milk over the top, allowing it to fill the holes you just created. Follow this with a drizzle of caramel sauce and let the cake cool completely.

In a medium saucepan, combine the butter, brown sugar, evaporated milk, shredded coconut, and chopped pecans. Cook this mixture over medium heat, stirring continuously for 10–12 minutes until it thickens.

Once your cake has cooled, take the warm coconut-pecan topping off the heat and evenly spoon it over the surface of the cake.

In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Heat in the microwave in 30-second intervals, stirring until melted and smooth. Pour the chocolate ganache over the topping.

Once you have spread the ganache evenly, cover the cake with plastic wrap or aluminum foil. Refrigerate the cake for at least 2 hours.