1. Preheat your oven according to the instructions on the chocolate cake mix box.
2. Prepare the chocolate cake batter, replacing water with milk and oil with melted butter for a moist texture.
3. Bake the cake in a greased pan as directed on the box, then let it cool slightly.
4. Using the handle of a wooden spoon, poke holes all over the cake.
5. In a small bowl, mix sweetened condensed milk and caramel sauce until well combined.
6. Pour the sweet milk mixture evenly over the cake, ensuring it seeps into the holes.
7. Let the cake cool completely while preparing the coconut pecan frosting.
8. In a saucepan, melt butter over medium heat, then stir in brown sugar, milk, and vanilla.
9. Cook, stirring frequently, until the mixture thickens slightly.
10. Add coconut flakes and toasted pecans, stirring well to combine.
11. Remove from heat and let the frosting cool before spreading it over the cake.
12. For extra richness, heat heavy cream until warm, then pour over chocolate chips and stir until smooth to make ganache.
13. Spread the ganache over the cake before adding the coconut pecan frosting.
14. Refrigerate the cake for at least a few hours or overnight for the best flavor and texture.
15. Serve the cake chilled straight from the refrigerator.
16. Store leftovers covered in the refrigerator for up to five days.