Preheat oven to 350°F. Spray a 9x13 baking dish with non-stick spray.

Prepare the German Chocolate cake mix according to package directions and bake; let cool completely.

Crumble cooled cake into a large mixing bowl and set aside.

In a saucepan over medium-low heat, combine butter, condensed milk, and egg yolks. Whisk until well blended and cook for 6-9 minutes until thickened.

Remove from heat and stir in chopped German chocolate and vanilla until smooth.

Add shredded coconut and pecans to the chocolate filling; mix well.

Combine the filling with the crumbled cake; mix until uniform. Refrigerate for at least 1 hour.

Shape the mixture into 1 tablespoon-sized balls and place on a parchment-lined tray. Chill for 1 hour.

Melt almond bark in microwave, stirring every 30 seconds until smooth.

Dip each truffle into melted chocolate, then place on a tray. Garnish with shredded coconut.

Allow to set at room temperature or refrigerate for 5 minutes before serving.