Preheat your oven to 175°C (350°F) and grease a 23×33 cm (9×13 inch) pan.

In a mixing bowl, combine the cake mix, eggs, vegetable oil, and water. Mix on medium speed for 2 minutes until well blended.

Pour the batter into the greased pan and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, cool the cake in the pan for 10 minutes. Then, poke holes in the cake using the handle of a wooden spoon.

In a separate bowl, combine the sweetened condensed milk and caramel sauce, then pour this mixture into the holes of the cake, allowing it to soak in.

After the cake has cooled completely, top it with whipped cream, shredded coconut, and chopped pecans.

For the best flavor and texture, chill the cake in the refrigerator for at least 4 hours before serving.