Hello, dessert lovers! If you adore the indulgent flavors of Samoa cookies—coconut, caramel, and chocolate—then this Samoa Cookies Sheet Cake will quickly become your go-to treat. Perfect for parties, family gatherings, or just an indulgent night in, this cake combines rich, moist layers of chocolate with a decadent caramel-coconut topping and a luscious chocolate drizzle. Let’s jump into this irresistible recipe!
Introduction
Inspired by the beloved Samoa cookies, this Samoa Cookies Sheet Cake is a decadent twist on a classic dessert. With its gooey caramel-coconut topping, chocolate drizzle, and soft, moist cake base, it’s an absolute showstopper. Sheet cakes are versatile and easy to prepare, making them ideal for entertaining or baking in large batches. This cake brings all the elements of the cookie to life in a dessert that’s rich, satisfying, and perfect for sharing.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 2 large eggs, beaten
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
For the Coconut Caramel Topping:
- 2 cups shredded coconut, toasted
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Drizzle:
- 1/2 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
How to Make Samoa Cookies Sheet Cake
For the Cake:
- Preheat your oven to 350°F (175°C) and grease a 13×9-inch baking pan.
- In a large mixing bowl, combine the all-purpose flour and granulated sugar, mixing until evenly combined.
- In a saucepan over medium heat, bring the butter, water, and cocoa powder to a boil. Stir constantly to prevent scorching, then pour this mixture over the flour and sugar. Mix thoroughly until smooth.
- Add the beaten eggs, buttermilk, baking soda, and vanilla extract to the batter. Stir until all ingredients are fully incorporated, creating a smooth and rich batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool completely in the pan before adding any toppings.
For the Coconut Caramel Topping:
- Toast the shredded coconut in a dry skillet over medium heat, stirring often, until golden brown. Remove from heat and set aside.
- In a medium saucepan, combine the butter, brown sugar, sweetened condensed milk, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and takes on a golden-brown caramel color. This process should take about 7-10 minutes.
- Remove the saucepan from the heat and immediately stir in the toasted coconut until fully combined.
- Spread the caramel-coconut mixture evenly over the cooled cake, using a spatula to create a smooth and even layer.
For the Chocolate Drizzle:
- In a microwave-safe bowl, melt the semisweet chocolate chips and unsalted butter in 30-second intervals, stirring between each interval to ensure the mixture doesn’t burn. Continue until the chocolate is fully melted and smooth.
- Using a spoon or piping bag, drizzle the melted chocolate over the caramel-coconut topping in a decorative pattern.
- Allow the chocolate drizzle to set completely before cutting the cake into squares for serving.
Helpful Tips
- Toasting Coconut: Toasting the coconut enhances its flavor and adds a nutty depth. Be sure to stir it frequently to avoid burning.
- Cutting the Cake: For clean slices, refrigerate the cake for 15 minutes after applying the chocolate drizzle. This will help set the layers.
- Customizing Toppings: Add a sprinkle of sea salt over the chocolate drizzle for a salted caramel twist or use dark chocolate for a richer flavor.
Cooking Tips
- Room Temperature Ingredients: Bring the eggs and buttermilk to room temperature before mixing. This ensures a smoother batter and more even baking.
- Alternative Flavors: If you’re not a fan of caramel, substitute the coconut topping with a layer of marshmallow fluff for a unique twist.
- Baking Equipment: Use a sturdy baking pan to ensure even heat distribution, preventing overcooking or soggy spots in the cake.
Serving Suggestions
Serve this Samoa Cookies Sheet Cake as a dessert centerpiece at parties, family dinners, or potlucks. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For beverages, a cup of strong coffee or a glass of cold milk complements the rich flavors beautifully.
Nutritional Information
While this cake is an indulgent treat, here’s a breakdown of the approximate nutritional content per serving:
- Calories: 420
- Carbohydrates: 58g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 12g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 55mg
- Sodium: 210mg
- Potassium: 100mg
- Fiber: 3g
- Sugar: 38g
- Vitamin A: 8%
- Calcium: 6%
- Iron: 10%
Storage and Leftovers
Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best texture.
Freeze: To freeze, wrap individual slices in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheat: While this cake is best served fresh, you can gently warm individual slices in the microwave for about 10 seconds to restore some of the gooey texture.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes! You can prepare the cake and topping a day in advance. Store the cake at room temperature and the topping in the refrigerator. Assemble them the next day and drizzle with chocolate before serving.
Can I use a different type of chocolate?
Absolutely! Dark chocolate, milk chocolate, or even white chocolate can be used for the drizzle, depending on your preference.
What if I don’t have buttermilk?
You can make a quick buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Related Recipes
If you love this Samoa Cookies Sheet Cake, you might also enjoy these recipes:
- Classic Chocolate Sheet Cake
- Coconut Cream Pie Bars
- Caramel Chocolate Chip Brownies
- Triple Layer Chocolate Coconut Cake
Conclusion
This Samoa Cookies Sheet Cake is the ultimate dessert for anyone who loves the classic flavors of Samoa cookies. With its moist chocolate base, rich caramel-coconut topping, and decadent chocolate drizzle, it’s a guaranteed crowd-pleaser. Try this recipe for your next gathering and watch it disappear in no time. We’d love to hear how yours turned out—don’t forget to share your experience!