Print

Samoa Cake: An Incredible Ultimate Recipe You’ll Adore

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

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

1 cup shredded unsweetened coconut

1 cup caramel sauce (store-bought or homemade)

½ cup unsalted butter (softened)

2 cups powdered sugar

¼ cup heavy cream

1 teaspoon vanilla extract

½ cup semi-sweet chocolate, melted

Additional shredded coconut for garnish

Instructions

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

Notes

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.

Use milk mixed with lemon juice or vinegar if buttermilk is unavailable.

Melt chocolate gently using microwave or double boiler, stirring frequently.

Nutrition

Find it online: https://chocolatecoveredamy.com/samoa-cake/