Hey friends– This cake gets it’s name from those Girl Scout cookies– the ones with the coconut & caramel & chocolate. Know what I mean?? Delish!
I made it for our young adults group that comes in on Thursdays. And I liked it so much, that I made it again on Saturday for dinner with friends! (so I’ve been nibbling on leftovers all week…) I think you would like it too…
CHOCOLATE SAMOA CAKE
1 chocolate cake mix
1/2 cup oil
1 cup water
1/2 cup butter, melted
1/4 cup milk
3 cups powdered sugar
1 tsp. vanilla
1/4 cup caramel sauce*
2 1/2 cups coconut
1/2 cup caramel sauce*
3/4 cup chocolate chips
1 teaspoon canola oil
Mix the cake mix up according to the instructions on the package. Mine called for water, 1/2 cup oil and 3 eggs. Pour the batter into a 3″ x13″ baking dish –or a large 10″ cake pan.** Bake the cake 25 to 30 minutes until it is firm to the touch.
While the cake is cooking, line a baking sheet with foil (for easier clean up) and sprinkle the 2 1/2 cups coconut evenly over the foil. Put it in the oven with the cake and let it cook for 10 to 12 minutes, taking it out and stirring the coconut every 3 or 4 minutes so it does not burn. (be careful, this coconut can burn easily!) When half of the coconut is still white, but crispy and the other half is light brown, it’s ready.
Let the cake cool and then with the handle of a wooden spoon, poke holes all over the cake.
Mix together the frosting ingredients– the melted butter, 1/4 cup milk, powdered sugar, vanilla and 1/4 cup caramel sauce. Pour them carefully over the cake, smoothing it with a spatula to get the frosting partially down into the holes in the cake.
Then spread the coconut over the top of the frosting. Put the chocolate chips and oil in a glass bowl and microwave them about 120 seconds, until the chocolate chips are soft enough to stir into a smooth melty mess. Alternately drizzle the chocolate and 1/2 cup caramel sauce over the coconut layer. Done.
*You can make your own caramel sauce, but I use store bought
**I like to use my largest spring form pan -about 10 1/2″- because it’s easy to get the cake out onto a pretty plate to serve it.