Chocolatecaramelcoconut Cake Recipe @pinch

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.

chocolate caramel coconut cake
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
  • 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
  • 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
  • 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

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