Coconut Caramel Poke Cake

Coconut Caramel Poke Cake 1 box vanilla cake mix, prepared according to package 1 (14 ounce) can sweetened condensed milk 1 (17 ounce) jar caramel sauce 1 (8 ounce) container cool whip, thawed 1 cup sweetened coconut, shredded 3/4 cup macadamia nuts, chopped Prepare and bake vanilla cake in a 9x13 inch pan according to the directions on the box. While cake is baking, spread coconut flakes onto a foil lined baking sheet. After cake is done cooking, toast the coconut in a 350 degree oven for 7-8 minutes until lightly browned, stirring halfway through. When cake comes out of the oven, use the handle of a wooden spoon to poke holes all over the top of the cake about 1 inch apart and 1 inch deep. Pour the sweetened condensed milk over the warm cake, followed by the caramel sauce. Let the cake cool completely. Spread room temperature cake with Cool Whip. Sprinkle with toasted coconut and macadamia nuts. Refrigerate until ready to serve.