Happy Happy Tuesday y’all!! I feel the need to say sorry that there will only be 2 posts this week, but I’ve been house/kitten sitting, so I have not been home in days, AKA no way I could bake, take pics etc.
Sooo, with the absence of a third post this week I would like to offer this amazing sheet cake as payment for the lack of posts haha, and if you love Girl Scout Samoa cookies as much as I do, you will be more than happy with this recipe.
I’ve seen many different versions of a Samoa cookie cake, but honestly most I have found have been a bit complicated and time consuming, and if I’m being honest I like my recipes simple, because #foreverhungry. Anyways, this is pretty darn simple and absolutely filled with all the flavors of Samoas.
The chocolate cake is decadently moist with the caramel-esque frosting on top, then throw on the toasted coconut, with caramel and chocolate drizzled on top of that and holy cow this is amazing. Also, this is in sheet cake form which I personally love because sheet cakes are so much easier to make than say, cupcakes which definitely fall under time consuming. I hope everyone has a wonderful day and as always thank you so much for stopping by!
ingredients into your bowl for your chocolate cake…
mix, mix, mix…
into your pan…
while that’s baking, time for the icing, melted butter, milk, powdered sugar, vanilla, caramel sauce…
mix, mix, mix…
take your hot cake out of the oven, and poke holes in it…
pour your icing over your cake…
try to make it as even as possible, but it doesn’t have to be perfect…
evenly sprinkle your toasted coconut onto it…
then drizzle all of your chocolate and caramel on top of the coconut…
- 1 Box of Chocolate Cake Mix, I Used Betty Crocker.
- 1 1/4 Cups of Water.
- 1/2 Cup of Vegetable Oil.
- 3 Eggs.
- 9x13 Pan.
- 1/2 Cup of Unsalted Butter, Melted.
- 6 Tablespoons of Milk.
- 3 Cups of Powdered Sugar.
- 1 Tablespoon of Vanilla.
- 1/8 Cup of Caramel Ice Cream Sauce.
- 2.5-3 Cups of Sweetened Coconut, Toasted.
- 4-6 Ounces of Caramel Ice Cream Sauce.
- 3/4 Cup of Milk Chocolate Chips.
- 1 Teaspoon of Vegetable Oil.
- Preheat your oven to 350 degrees F.
- Liberally spray your 9x13 pan with non-stick spray and set aside.
- With a handheld or stand mixer with paddle attachment place all of your ingredients into the bowl and mix until just combined and bake for 18-20 minutes or until it springs back to the touch.
- Take out of the oven and while still warm, with the end of a wooden spoon poke holes into it.
- While the chocolate cake is baking, in a small bowl place all of the ingredients for the frosting into the bowl and whisk together until smooth.
- Pour evenly over your warm cake with the holes poked into it.
- Now evenly sprinkle the toasted coconut all over the warm frosting on top of the cake.
- Place some aluminum foil on a baking sheet or tray, evenly spread out your coconut and at 400 degrees F. bake until golden brown and crispy, making sure to mix with a fork sporadically for even cooking, this should take about 10-14 minutes, just watch carefully so as not to burn it.
- Place your chocolate chips in a microwave safe bowl with the vegetable oil, heat in the microwave in 30 second increments, taking out and stirring until liquid and smooth, then drizzle evenly over the coconut.
- Now drizzle the caramel sauce on top of the chocolate and coconut, let ingredients set and enjoy.