Why You’ll Love This Recipe

Deep chocolate flavor with moist, tender cake layers
Sweet and chewy coconut caramel filling reminiscent of Samoa cookies
Smooth, creamy frosting balances richness
Elegant chocolate drizzle and coconut topping for a beautiful finish
Perfect for birthdays, holidays, or special occasions

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup boiling water

For the Coconut Caramel Filling:

1 cup shredded unsweetened coconut
1 cup caramel sauce (store-bought or homemade)

For the Frosting:

½ cup unsalted butter (softened)
2 cups powdered sugar
¼ cup heavy cream
1 teaspoon vanilla extract

For the Topping:

½ cup semi-sweet chocolate, melted
Additional shredded coconut for garnish

Directions

Preheat Oven:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
Combine Wet Ingredients:
In another bowl, mix vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
Mix Together:
Pour wet mixture into dry ingredients and stir until just combined.
Add Boiling Water:
Gradually stir in boiling water until fully incorporated.
Bake the Cake:
Divide batter evenly between pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Cool:
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare Coconut Caramel Filling:
Toast shredded coconut in a dry skillet over medium heat until golden, stirring frequently. Combine toasted coconut with caramel sauce.
Make the Frosting:
Beat softened butter until creamy. Gradually add powdered sugar and heavy cream, mixing until smooth. Add vanilla extract.
Assemble the Cake:
Place one cake layer on a serving plate. Spread half the coconut caramel filling evenly over the layer.
Add Second Layer:
Place second cake layer on top. Frost the entire cake with the prepared frosting.
Drizzle with Chocolate:
Drizzle melted semi-sweet chocolate over the frosted cake. Garnish with additional shredded coconut.
Set and Serve:
Allow cake to set for 30 minutes before slicing and serving.

Servings and Timing

Servings: 12
Preparation Time: 20 minutes
Baking Time: 30-35 minutes
Cooling and Assembly: 25 minutes
Total Time: Approximately 1 hour

Variations

Use dark chocolate instead of semi-sweet for a richer topping.
Add toasted pecans or walnuts to the coconut caramel filling for crunch.
Substitute caramel sauce with dulce de leche for a different caramel flavor.
Frost with cream cheese frosting instead of buttercream for tanginess.

Storage/Reheating

Store covered at room temperature for up to 2 days.
Refrigerate for longer freshness up to 5 days.
Bring to room temperature before serving for best texture.
Not recommended to freeze due to caramel filling.

FAQs

Can I make this cake gluten-free?

Substitute all-purpose flour with a gluten-free baking blend.

How do I prevent the cake from drying out?

Don’t overbake and ensure cakes cool completely before frosting.

Can I make homemade caramel sauce?

Yes, homemade caramel adds extra depth and freshness.

Can I prepare this cake ahead of time?

Yes, assemble and refrigerate; bring to room temperature before serving.

What if I don’t have buttermilk?

Use milk mixed with 1 tablespoon lemon juice or vinegar as a substitute.

Can I use sweetened coconut?

Unsweetened coconut is best to control sweetness but sweetened works too.

How do I melt chocolate for drizzling?

Melt gently in a microwave or double boiler, stirring frequently.

Can I double the recipe?

Yes, double ingredients and use larger or multiple pans.

How long will leftovers last?

Stored properly, leftovers keep for up to 5 days refrigerated.

Is this cake suitable for kids?

Absolutely, the flavors and textures are kid-friendly and crowd-pleasing.

Conclusion

Samoa Cake is a decadent and stunning dessert inspired by the beloved cookie, combining layers of moist chocolate cake, rich coconut caramel, and creamy frosting, finished with chocolate drizzle and toasted coconut. Perfect for any celebration or when you want to indulge, this ultimate recipe will quickly become a favorite to bake and share.

Samoa Cake: An Incredible Ultimate Recipe You’ll Adore

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Decadent Samoa Cake inspired by the famous cookie, featuring moist chocolate cake layers, luscious coconut caramel filling, creamy frosting, and a chocolate drizzle with toasted coconut topping.

Author: Amy
Prep Time: 20 minutes
Cook Time: undefined
Total Time: Approximately 1 hour
Yield: 12 servings
Category: Dessert
Method: Baking and assembling
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
In another bowl, mix vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
Pour wet mixture into dry ingredients and stir until just combined.
Gradually stir in boiling water until fully incorporated.
Divide batter evenly between pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Toast shredded coconut in a dry skillet over medium heat until golden, stirring frequently. Combine toasted coconut with caramel sauce.
Beat softened butter until creamy. Gradually add powdered sugar and heavy cream, mixing until smooth. Add vanilla extract.
Place one cake layer on a serving plate. Spread half the coconut caramel filling evenly over the layer.
Place second cake layer on top. Frost the entire cake with the prepared frosting.
Drizzle melted semi-sweet chocolate over the frosted cake. Garnish with additional shredded coconut.
Allow cake to set for 30 minutes before slicing and serving.