OK ... this recipe had me at Samoa. They are one of my favorite cookies, so I had pretty high expectations for this cake. It DOES taste like the cookie. So moist and yummy I found myself going back for just one more bite ... over and over. I love Samoa Girl Scout Cookies and this cake is made to mimic that famous cookie. The cake itself is a cake I have been making since I was about 11 years old and I use it with numerous other fillings/toppings because it is a moist decadent cake all by itself.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- CAKE
- 2 cup(s) sugar
- 1 3/4 cup(s) all purpose flour
- 3/4 cup(s) cocoa, unsweetened
- 1 1/2 teaspoon(s) baking soda
- 1 1/2 teaspoon(s) baking powder
- 1 teaspoon(s) salt
- 2 - eggs
- 1/2 cup(s) canola or vegetable oil
- 1 cup(s) milk
- 1 cup(s) boiling coffee
- 1 teaspoon(s) pure vanilla extract
- 1/2 cup(s) sweetened shredded coconut
- COCONUT CARAMEL FILLING
- 4 cup(s) powdered sugar
- 1 stick(s) butter, softened
- 1/2 cup(s) shortening
- 4 tablespoon(s) milk
- 2 teaspoon(s) artificial caramel flavoring
- 1/2 cup(s) light brown sugar
- 2 1/2 cup(s) sweetened shredded coconut
- CHOCOLATE FROSTING
- 1 stick(s) butter melted
- 2/3 cup(s) cocoa, unsweetened
- 1/3 cup(s) milk plus 1-2 tablespoon for added creaminess
- 4 cup(s) powdered sugar
- 1 teaspoon(s) pure vanilla extract
- CAKE TOPPING
- 2 cup(s) unsweetened shredded coconut
- 3 cup(s) sweetened shredded coconut
- 1 cup(s) sweetened shredded coconut
- - chocolate syrup
- - caramel ice cream syrup
Intructions :
- Preheat oven to 350 degrees
- Add dry ingredients for cake into a medium sized bowl
- Add eggs, milk, vanilla, and oil and beat with a mixer for 2-3 minutes
- While you are beating the cake bring the coffee to a boil in a sauce pan
- Pour the coffee into the batter after the 2 minutes is up and mix until smooth
- This is a very soupy batter, it will pour easily. Pour into two oiled and floured 9 circle baking pans
- Take the 1/2 cup coconut and divide between the two pans. Sprinkle on top and push down into the batter with a spoon until submerged
- Put pans in the oven and set timer to 35 minutes
- While the cake is baking you should prepare your filling and icing
- For the caramel coconut filling- add shortening and butter to a bowl and mix with a mixer until blended. add powdered sugar and blend until smooth
- Heat milk in a cup in the microwave and add brown sugar. Stir until dissolved
- Add the milk mixture and caramel flavoring to the icing and beat for about a minute with a mixer
- Add the coconut and stir until incorporated and put in refrigerator
- For the chocolate icing- Melt the butter in the microwave in a medium sized bowl
- Add the cocoa and vanilla and mix until completely combined
- While beating with a mixer alternate the powdered sugar and milk until fully combined
- Put chocolate icing in refrigerator
- Let the cake cool completely before attempting to frost
- Take the first layer and remove from pan onto a cake platform
- Take a knife and slice the cake horizontally to form two layers
- Set top layer to the side, and spoon some of the coconut filling out onto the cake. Spread the filling thickly to cover the layer
- Put the next layer on top of the filling. Spread this layer with chocolate icing and then top with a thick layer of the coconut filling
- Cut the other cake horizontally and add another layer to the cake
- Add the remaining coconut filling to this layer and top with the last cake layer
- Frost the entire outside of the cake with the chocolate icing
- Take the coconut for the topping and mix 2 cups unsweetened and three cups sweetened coconut on a large baking sheet. Spread out to a single layer
- Set in oven and bake at 350 stirring every 2 minutes until toasted. Depending on your oven it may be less than 10 minutes just make sure you are checking it or else it may scorch
- let the coconut cool and add the non-toasted cup of sweetened coconut to the mixture
- Take the coconut working with small handfuls at a time and pack into the coconut cake. It is okay to press on the cake you want the coconut to stick completely. This will get a little messy you will get icing on your hands but the point is to get all of the coconut on the cake
- Drizzle the cake with chocolate syrup and caramel syrup.
Rated 5/5 based on 78 Reviews
Keyword : recipe-American-Cakes-Bake