Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Mix until smooth.

Pour the batter into a greased 9×13-inch baking pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool for about 15 minutes.

Once cooled, use a fork or the handle of a wooden spoon to poke holes into the cake, evenly spaced across the surface.

In a separate bowl, combine the sweetened condensed milk, shredded coconut, and chopped pecans.

Pour this mixture over the poked cake, making sure to get the filling into the holes.

Once fully topped, allow the cake to cool completely, preferably in the refrigerator for at least 2 hours.

Before serving, sprinkle semi-sweet chocolate chips over the top and add a dollop of whipped cream for a finishing touch.