Prepare the cake mix according to the package directions.
Stir in drained pineapple and coconut.
Bake cake according to package directions.
Leave the cake in the baking dish and allow to cool for 10 minutes.
Using a the handle of a wooden spoon, poke about 20-25 holes in the cake making sure to evenly distribute them and being careful not to go all the way through to the bottom of the cake.
Pour the sweetened condensed milk evenly over the top of the cake; allow cake to cool completely before the next step.
Add the frosting to a large bowl; fold in Cool Whip until thoroughly combined.
Spread frosting over top of the cake.
Sprinkle chopped pecans over the top of the cake
Refrigerate for at least 4 hours.
Drizzle caramel sauce over the top of the cake before serving.
Notes
Cool: Let the cake cool slightly before poking the holes and drizzling on the topping. A warm (not hot) cake will absorb the liquid best.
Nutty: If you would like to up the nutty flavor add chopped pecans to the cake mix with the pineapple and coconut or on top of cake. Maple Syrup adds some great flavor too.
Decorate: When you are going to serve, add a little drained chopped pineapple to the top of the frosting on top of the cake or use cute sugar baby carrots.Then add the caramel sauce.
Homemade Salted Caramel: By making it yourself here will be no artificial flavor. Make with brown sugar. This is great for a chocolate poke cake too.
Bundt Pan: A bundt pan would be a fun way to make this carrot cake too.