Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large bowl, combine the devil’s food cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the hot water while mixing until the batter is smooth.

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

Allow the cake to cool for 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the cake.

In a medium bowl, mix together the sweetened condensed milk and caramel sauce until well combined.

Pour this mixture evenly over the warm cake, ensuring it fills the holes. Refrigerate the cake while preparing the frosting.

In a saucepan over medium heat, melt the butter. Stir in the evaporated milk, brown sugar, and egg yolks. Cook, stirring constantly, for 10-12 minutes until the mixture thickens.

Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.

Let the frosting cool slightly, then spread it evenly over the chilled cake.

In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each, until the mixture is smooth.

Drizzle the melted chocolate over the frosted cake for a finishing touch.