Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

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

Pour the batter into the prepared baking pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool for 10 minutes.

Using the handle of a wooden spoon, poke holes all over the top of the cake.

In a saucepan, combine the evaporated milk, sugar, melted butter, and egg yolks. Cook over medium heat, stirring constantly until thickened, about 10 minutes.

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

Pour the coconut pecan frosting over the warm cake, making sure it seeps into the holes.

Allow the cake to cool completely, then spread chocolate frosting on top and finish with whipped topping.