Waiting for your Girl Scouts cookies to arrive is the worst part about ordering Girl Scout Cookies. Luckily, this Samoa Cake will hold you over in the meantime!
I’m a fan of all of the Girl Scout Cookie flavors, but I have a special place in my heart for the Samoas (sometimes also seen as Caramel deLites). They’ve always been my absolute favorite!
If you’re a Samoa addict like I am..
…then you need to make this cake.
I could hardly contain myself from scraping off all the topping right into my mouth. It is JUST like the cookie!! But…I managed to compose myself like a normal human and placed a square onto my plate when it came time to go in for a taste.
Not only is the top layer the perfect blend of caramel, coconut & chocolate, this CAKE has the best light chocolate flavor, texture and right amount sweetness to pair with the Samoa inspired layer. The thing with this cake is, I kept going back for more and more and more.
It is legit addicting.
The method for making for this cake is also great. There’s no waiting around for butter to soften, there’s not much cleanup and it was perfectly easy to mix by hand. It was nice not having to take out the stand-up mixer for a change!
Be forewarned, this recipe makes A LOT of cake. I saved about 1/4 of it for home and sent the rest to the office. It was definitely a hit there, everyone LOVED it! A crowd-pleaser dessert indeed, it’s great for sharing! Whenever I think about making cake, the 3-layered kind comes to mind.
But really, sheet cakes are where it’s at.
There’s no slicing or stacking or crumb coats or stress and the cake is served directly from the pan. You can decorate them up or down as much as you want and they still look incredible. I’m all about versatile recipes and I think I’ll be making a lot more sheet cakes in the future! I’m really looking forward to checking out more recipes by ChefInTraining, like this Coconut Cake which looks very similar to this one. Ooo, yep, I think I know what I’ll be making with my leftover coconut 🙂 ….
I found that this coconut works best, the shreds are small and add a nice layer of crunch compared to the larger shredded coconut you might find at the grocery store.
Can’t go wrong with this caramel topping. AND it’s already in a squeeze bottle!
This Buttermilk blend SAVES me. I don’t buy buttermilk on the norm and it’s really frustrating when you want to make a recipe that needs it but you don’t have it, and you really don’t want to go to the store just to get it. And then I feel pressured to have to use the rest of it for other recipes. With this product, you don’t have to go through that! Store in the fridge and use it whenever you need!
For the Cake
- 2 c all purpose flour
- 2 c granulated sugar
- ½ c unsalted butter
- 1 c water
- 4 tbsp unsweetened cocoa powder
- ½ c vegetable shortening
- ½ c buttermilk
- ½ tsp baking soda
- 2 eggs
- 1 tsp vanilla
- ½ c unsalted butter
- 6 tbsp whole milk
- 3 c powdered sugar
- 1 tsp vanilla
- ⅛ c caramel sauce I used ice cream topping
- 2½ c toasted coconut Instructions included below
- 1/2 c caramel sauce
- ¾ c milk chocolate chips
- 1 tsp shortening or oil
- Preheat the oven to 375°F.
- Start by toasting the coconut. Lay out the flakes on a sheet pan lined with parchment and bake at 375 degrees for about 10 minutes. Gently toss the coconut around on the pan so each piece gets toasted; remove from the oven when the flakes are golden brown. Keep an eye on it as it can burn quick! Set coconut aside.
- Turn up heat to 400°F.
- Grease a standard sheet pan/jelly roll pan (with butter or shortening).
- In a large mixing bowl, measure flour and sugar. Set aside.
- In a medium sauce pan, combine butter, water, cocoa and vegetable shortening. Stir occasionally until everything is melted & bring to a gentle boil. Turn off the heat. Add it to the flour & sugar mixture and incorporate.
- Then, add buttermilk, baking soda, eggs, then vanilla, mixing in-between each addition, scraping the sides & bottom of the bowl.
- Pour batter evenly into the prepared pan and bake at 400 degrees for about 20 minutes. Cake is done when a toothpick or knife is inserted and comes out clean.
- For the Frosting
- In a medium microwave safe bowl, combine butter and milk and heat until fully melted. Add caramel sauce, powdered sugar & vanilla and stir until smooth.
- Poke holes in hot cake with a fork. Pour frosting over top and smooth to the edges of the pan. Immediately sprinkle with top with toasted coconut to make sure it sticks.
- For the Toppings
- In another microwavable bowl, add chocolate chips and shortening (or canola/vegetable oil). Microwave on high in 30 second increments, stirring in between each increment until the chocolate in melted. Drizzle over cake.
- Drizzle remaining caramel sauce over the cake.
- Allow cake to fully cool before serving...but, it's also amazing when it's warm, messy & gooey 😉