Samoa Cookie Sheet Cake

This Samoa-inspired chocolate cake is the ultimate upgrade to the classic coconut-caramel treat. Featuring a unique baked shortbread crust infused with caramel sauce, this moist chocolate cake offers a texture profile that is unmatched.

Key Ingredients:

• The Base: Moist chocolate cake with a buttery shortbread bottom.
• The Frosting: Light and airy Caramel Swiss Meringue Buttercream.
• The Toppings: Toasted coconut, rich chocolate ganache, and extra caramel.
• The Garnish: Authentic Girl Scout Samoa Cookies or Keebler Coconut Dream Cookies.

While this recipe is designed for a standard cake mix to streamline your prep, it is easily adaptable. For a fully homemade experience, feel free to use my Chocolate Sheet Cake base.

This versatile batter also performs well in various formats. For detailed conversions regarding cupcakes, Bundt pans, or round layers, please refer to the FAQ section for precise baking instructions.

What You Need To Make This Chocolate Shortbread Cookie Sheet Cake

Key Ingredients & Success Tips

The Foundations

• Chocolate Cake Mix: Any standard box mix works perfectly here. If you prefer to bake from scratch, you can swap this for my [Chocolate Sheet Cake Recipe].
• Shortbread Cookies: I recommend Lorna Doone for that classic buttery crunch, but any high-quality shortbread will do. You’ll need at least 10 ounces for the crust.
• Unsweetened Cocoa Powder: Stick with natural cocoa powder for this recipe rather than Dutch-process to ensure the best rise and flavor balance.

The Moisture Makers

• Buttermilk: For the richest flavor and most tender crumb, use full-fat buttermilk at room temperature.
• Pro-Tip: If you’re out, make a DIY substitute by adding 2 teaspoons of white vinegar or lemon juice to a measuring cup, then adding whole milk to reach the 1-cup mark. Let it sit for 5 minutes until curdled.
• Sour Cream: This is the secret to a dense, moist “bakery-style” texture. Be sure to pull it out of the fridge about an hour before baking so it reaches room temperature.
• Avocado Oil: Cocoa powder can be drying, so a good oil is essential. Avocado oil is my favorite for its neutral profile, but vegetable, canola, or melted coconut oil work well too.
• Large Eggs: Ensure these are at room temperature so they emulsify effortlessly into the batter without over-mixing.

Flavor & Texture

• Pure Vanilla Extract: Quality matters! I personally love the large bottles of pure vanilla from Costco for the best value and depth of flavor.
• Unsalted Butter: Use melted butter for the shortbread crust to control the salt content.
• Shredded Coconut: I use sweetened shredded coconut to lean into that Samoa cookie profile, but unsweetened works if you prefer a slightly less sugary finish.

The Final Flourish

• Girl Scout Samoa Cookies (Optional): These are the ultimate garnish! Roughly chop them to sprinkle over the top or place whole cookies on each sliced square for a professional look.
• Keebler Coconut Dream Cookies: If it’s not cookie season (or you just can’t wait!), these are a fantastic, year-round swap that tastes almost identical.

What Ingredients You Need To Make Caramel Swiss Meringue Buttercream

Swiss Meringue Buttercream is the “gold standard” of frostings—it’s silky, buttery, and much less sugary than traditional American buttercream. Here’s what makes it work:

• Egg Whites: Use room-temperature whites. They’ll whip into a stable, voluminous meringue much more easily than cold ones.
• Granulated Sugar: This is whisked with the egg whites over a double boiler until completely dissolved.
• Unsalted Butter: I always recommend unsalted butter so you have total control over the flavor. It must be softened to room temperature—soft enough that your finger leaves a deep dent when pressing it.
• Pro-Tip: If you forgot to take your butter out, you can zap it in the microwave for 10–15 seconds, but be extremely careful! If it melts even a little, your buttercream may turn out soupy. It’s always best to slice the butter into small cubes and let them sit on the counter for 30 minutes to soften naturally.
• Caramel Sauce: This is the star of the show! You can use a high-quality store-bought sauce (like Ghirardelli) or your favorite homemade recipe.
• Pure Vanilla Extract: Adds that essential floral depth to the caramel notes.
• Pinch of Salt: Just enough to balance the sweetness and make the caramel pop.

What Ingredients You Need To Make Homemade Caramel Sauce

There is nothing quite like the smell of homemade caramel bubbling on the stove. This sauce is rich, buttery, and the perfect consistency for drizzling over your Caramel Swiss Meringue Buttercream.

• Granulated Sugar: This is the base of your caramel. We’ll melt it down until it reaches that beautiful amber color.
• Unsalted Butter: Make sure your butter is at room temperature and cut into 6 even pieces. Adding it piece-by-piece ensures it incorporates smoothly into the hot sugar.
• Heavy Cream: This is what makes the sauce velvety. You can substitute light whipping cream (30% fat) or double cream (48% fat), but do not use milk—it’s too thin and won’t give you that luxurious, thick finish we’re looking for.
• Salt: This is where you can customize your flavor! I recommend starting with 3/4 teaspoon for a salted caramel profile, then tasting and adding more if you like.
• Pro-Tip: If you prefer a classic, traditional caramel, just reduce the salt to 1/2 teaspoon.

What Ingredients You Need To Make Chocolate Ganache

The Finishing Touch: Silky Chocolate Ganache

A true Samoa-inspired cake needs that rich, chocolatey drizzle to tie everything together. This two-ingredient ganache is simple but incredibly luxurious.

• Guittard Milk Chocolate Chips: I swear by Guittard for its superior melt and deep, milky flavor. It pairs perfectly with the caramel and toasted coconut without being overly bitter.
• Heavy Cream: This is what gives the ganache its pourable, glossy finish. When combined with the chocolate, it creates a “melt-in-your-mouth” texture that stays soft even after the cake is chilled.

What Supplies You Need

The Baker’s Toolkit: Essential Supplies

To get that professional, “bakery-style” finish at home, here are the tools I recommend:

• 9×13 Inch Baking Pan: You can use metal, glass, or even a disposable pan. However, for the best results, I swear by Fat Daddio pans—they bake incredibly evenly!
• Food Processor: This is the quickest way to pulse your shortbread cookies into those perfect, buttery crumbs for the crust.
• Offset Icing Spatula: This is my “secret weapon” for getting that smooth, level layer of Caramel Swiss Meringue Buttercream. You can easily find these on Amazon.
• Piping Bags & Tips: I used large piping bags from Amazon paired with a 4B or 8B piping tip (available at Michaels) to create those beautiful, textured swirls on top.
• Thermometer (Optional but Recommended): While you can make Swiss Meringue Buttercream by feel, using a digital thermometer ensures your egg white and sugar mixture reaches the safe and perfect temperature (160°F) every time.

How To Make A Chocolate Sheet Cake

Prep Your Pan: Preheat your oven to 325°F (163°C). Generously grease a 9×13 inch baking pan (I recommend a Fat Daddio metal pan for the best crust texture).

Pulse the Shortbread: Place your shortbread cookies into a food processor and pulse until they reach a fine, sandy powder. Pour in the melted unsalted butter and stir until the crumbs are evenly coated and hold together when pinched.

Press & Level: Pour the buttery crumbs into your prepared pan. Use the bottom of a flat measuring cup or a glass to press the mixture firmly and evenly across the bottom. This ensures your crust stays intact when you slice the cake later!

The Par-Bake: Bake the crust for 10 minutes. This “par-bake” step is crucial—it sets the shortbread so it stays crisp under the moist chocolate cake and caramel infusion. Once done, remove from the oven and set aside.

Whisk the “Moisture Makers”

In a large mixing bowl, combine the room-temperature buttermilk, sour cream, eggs, avocado oil, and pure vanilla extract.

Pro-Tip: Whisk these until the mixture is completely smooth and the eggs are fully incorporated. Starting with room-temperature ingredients (especially the sour cream and buttermilk) is the secret to a silky batter that emulsifies perfectly, giving you that consistent, moist crumb every time.

The Chocolate Infusion

Add the unsweetened cocoa powder and the chocolate cake box mix to your wet ingredients. Whisk gently until just combined.

Pro-Tip: Be careful not to over-mix at this stage! You want to stir until the streaks of flour and cocoa disappear. Over-mixing can lead to a tougher cake, but a light hand will keep this Samoa-inspired treat light and airy.

The Final Bake

Pour the smooth chocolate batter over your par-baked shortbread crust. Use your offset spatula to spread it into an even layer, making sure it reaches all the corners of the pan.

Timing is Everything: Bake for 27–30 minutes. Every oven is a little different, so start checking at the 27-minute mark. Insert a toothpick into the center of the cake—when it comes out clean or with just a few moist crumbs, it’s perfectly done!

Bakery Secret: Since this cake is extra moist from the sour cream and avocado oil, be careful not to overbake it. If the toothpick comes out with wet batter, give it another 2 or 3 minutes. Once it’s done, let it cool completely in the pan before you even think about that Caramel Swiss Meringue Buttercream!

A Note on Texture & Structure

Don’t be alarmed if your cooled cake sinks slightly in the center—this is perfectly normal for this recipe!

Because we use a generous amount of natural cocoa powder to get that deep chocolate flavor, the cake has a very delicate structure. Cocoa powder isn’t as structurally strong as all-purpose flour, so it can’t always “hold up” the incredible amount of moisture provided by the sour cream, buttermilk, and avocado oil.

The Good News: That slight dip actually creates the perfect “well” for holding extra Caramel Swiss Meringue Buttercream and toasted coconut! Once you frost it, no one will ever know—and the melt-in-your-mouth texture is well worth it.

The Cooling Period

Remove the cake from the oven and allow it to cool completely in the pan.

While the cake is cooling, this is the perfect time to prep your “Samoa” components:

• Whisk up the Caramel Swiss Meringue Buttercream.
• Simmer your Homemade Caramel Sauce.
• Melt the Guittard Chocolate Ganache.
• Toast the Shredded Coconut: Toss it in a dry skillet over medium heat for 3–5 minutes until golden and fragrant.
• Bakery Tip for a Flawless Finish: I highly recommend placing your covered cake in the refrigerator or freezer while you prepare the toppings. Spreading frosting on a cold cake is a game-changer—it “sets” the crumb so the cake doesn’t pull away or leave messy bits in your silky buttercream.

Step-by-Step: The Homemade Caramel Infusion

Melt the Sugar: Place the granulated sugar in a medium saucepan over medium heat. Whisk constantly using a high heat-resistant rubber spatula or a wooden spoon. The sugar will clump up first, then eventually melt into a thick, amber-colored liquid. Watch Closely: Sugar can turn from perfect to burnt in seconds, so stay right by the stove!

Add the Butter: Once the sugar is completely melted, carefully add your room-temperature butter pieces. Whisk for about 2 minutes until the butter is fully incorporated. Safety Tip: The mixture will bubble rapidly and may splatter when the butter hits the sugar, so whisk carefully.

Incorporate the Cream: Slowly drizzle in the heavy cream while whisking constantly. Because the cream is cooler than the sugar, the mixture will react and bubble up again. Let the caramel boil for exactly 1 minute.

Season & Cool: Remove from the heat and stir in the salt. At this stage, the caramel will look thin, but don’t worry—it will thicken beautifully as it cools. Allow it to sit and reach a lukewarm temperature before drizzling.

Storage & Prep Tips

Make Ahead: You can store this sauce in a tightly sealed jar in the refrigerator for up to one month.

Reheating: Since real caramel solidifies when cold, just give it a quick “zap” in the microwave or warm it on the stovetop until it reaches a pourable consistency again.

Yield: This recipe makes approximately 2 cups—plenty for the crust infusion, the buttercream, and those final decorative drips!

How To Make Chocolate Ganache

Combine & Initial Heat
In a small microwave-safe bowl, combine your Guittard milk chocolate chips and heavy cream. Microwave on high for 30 seconds.

The Gentle Melt
Remove the bowl and give it a thorough stir. At this point, it may look chunky—that’s normal! Return the bowl to the microwave and heat in 15-second increments, stirring well after each burst.

The Finish
Continue this process until the chocolate is completely melted and the ganache is smooth and shiny. Set it aside to cool slightly before drizzling; you want it to be pourable but not so hot that it melts your buttercream!

How To Make Caramel Swiss Meringue Buttercream

The Double Boiler Method: In a clean glass or metal bowl, whisk together your egg whites, granulated sugar, and salt.

Place the bowl over a saucepan of simmering water (making sure the bottom of the bowl does not touch the water).

Heat to 160ºF: Whisk the mixture occasionally as it warms, then whisk constantly once it gets hot. You are looking for an internal temperature of 160ºF on your thermometer.

The Finger Test: If you don’t have a thermometer, rub a bit of the mixture between your fingers. It should feel smooth and hot—if it feels grainy, the sugar hasn’t fully dissolved yet.

Whip to Glossy Peaks: Carefully transfer the mixture to your stand mixer. Using the whisk attachment, beat on high until the bowl feels neutral to the touch and you have stiff, glossy peaks. This can take 10–15 minutes!

Incorporate the Butter: Switch to the paddle attachment. With the mixer on low, add your room-temperature unsalted butter one tablespoon at a time. Wait until each piece is fully incorporated before adding the next.

The Flavor Finish: Once all the butter is in and the frosting is smooth, pour in the pure vanilla extract and 1/2 cup of your homemade caramel sauce. Mix until fully combined and velvety.

Pro-Tips for Buttercream Success

Zero Grease Policy: Before you start, wipe down your whisk and mixing bowl with a little lemon juice or white vinegar. Any trace of grease or a single drop of egg yolk will prevent your meringue from whipping up.

The “Ugly” Stage: It is completely normal for the frosting to look soupy or curdled after you add the butter. Don’t panic! Just keep the mixer running, and it will magically come together into a silky cloud.

The Quick Fix: If it stays curdled after 10 minutes, the mixture might be too cold. Briefly hold the bottom of the bowl over your simmering pot of water for 30 seconds to warm the edges, then continue mixing.

How To Toast Shredded Coconut

How to Toast Your Coconut for the Perfect Crunch

Toasted coconut is the heart of a Samoa-inspired dessert. It adds a nutty, toasted flavor and a satisfying texture that balances the silky Caramel Swiss Meringue Buttercream. Choose the method that works best for you:

Method 1: The Stovetop (Fast & Controlled)

• Pour your shredded coconut into a medium skillet.
• Turn the heat to low-medium and stir constantly with a wooden spoon.
• Keep it moving! It takes about 5–7 minutes to reach a beautiful light brown.
• Pro-Tip: Remove the coconut from the hot pan immediately once it’s toasted, as the residual heat from the skillet can quickly turn “golden” into “burnt.”

Method 2: The Oven (Even & Hands-Off)

• Preheat your oven to 325°F.
• Line a rimmed baking sheet with parchment paper and spread the coconut in a thin, even layer.
• Toast for 8–10 minutes, stirring 2 or 3 times to ensure even coloring.
• Remove once the coconut is golden brown and fragrant.

How To Decorate The Cake

The Soak: Evenly pour the sweetened condensed milk over the cake, spreading it to the edges with an offset spatula.

The Caramel Drizzle: Follow up by drizzling 3/4 cup of your homemade caramel sauce over the top.

The Chill Factor: Let the cake sit at room temperature for a few minutes, then cover and refrigerate for at least 2 hours (or overnight). This allows the cake to fully “marry” with the caramel and condensed milk, creating that signature fudgy texture.

The Base: Spread about 2 cups of your Caramel Swiss Meringue Buttercream in a smooth, even layer over the chilled cake.

The Crunch: Generously sprinkle your toasted shredded coconut over the buttercream.

The Drizzles: Layer your remaining caramel sauce followed by the Guittard chocolate ganache in beautiful, sweeping stripes across the coconut.

The Decorative Finish: Fill a piping bag fitted with a 4B or 8B tip with your remaining buttercream. Pipe a decorative border or dollops evenly around the edge of the pan.

Optional: For the ultimate “wow” factor, top each slice with a Girl Scout Samoa Cookie!

How to Serve & Store

The Perfect Slice: To get those clean, professional layers, use a hot knife. Run it under hot water, wipe it dry with a clean towel, and slice. Repeat for every cut!

Storage: This cake is best served chilled. Cover leftovers tightly and store in the refrigerator for up to 3 days.

Top Tips for Success

To get that “melt-in-your-mouth” texture and a flawless professional finish, keep these expert tips in mind:

• Don’t Over-Mix: Once you add the cake mix and cocoa powder to your wet ingredients, whisk just until combined. Over-mixing can over-develop the gluten, resulting in a cake that is tough, dry, and dense instead of light and moist.
• Temperature Matters: For the smoothest batter, make sure your buttermilk, sour cream, and eggs are all at room temperature. This allows the fats and liquids to emulsify perfectly for an even crumb.
• Patience is Key: Never frost a warm cake! Ensure the cake is completely cooled before you add the Swiss Meringue Buttercream. If the cake is even slightly warm, it will melt that beautiful buttery frosting.
• The Secret to Silky Buttercream: Your butter must be at room temperature before you begin the creaming process. Cold butter won’t incorporate properly and will leave you with a lumpy frosting rather than a velvety one.
• The Power of the Chill: The longer you chill the cake before frosting, the better. A cold cake surface “grips” the buttercream, preventing the cake from pulling away and keeping crumbs out of your smooth finish.

Frequently Asked Questions

Prep & Storage:

Can I make this cake in advance?
Absolutely! You can make the cake, caramel sauce, chocolate ganache, buttercream, and toasted coconut a few days ahead and store them separately in the fridge. Alternatively, the fully assembled cake stays fresh in the fridge for up to 3 days.

How do I store leftovers?
Keep the cake covered in the refrigerator for up to 3 days. To freeze, I recommend baking in a foil pan; wrap the finished cake tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before serving.

Can I make the components ahead of time?

Caramel Sauce: Keeps for 1 month in the fridge or 3 months in the freezer. Just reheat slightly before using.

Chocolate Ganache: Store in the fridge for a week and microwave for 15 seconds to reach a spreadable consistency.

Buttercream: Refrigerate for 5 days or freeze for 3 months. Thaw at room temperature before using.

Substitutions:

I prefer homemade cake over box mix; what should I do?
You can absolutely swap the box mix for my signature Homemade Chocolate Sheet Cake recipe!

Can I use store-bought sauces?
Sure, why not? High-quality store-bought caramel or chocolate sauce works perfectly if you’re short on time.

Alternative Formats:

Can I make this into a 2-layer round cake?
Yes! Use two 8-inch or 9-inch round pans. Divide the crust and batter evenly. Use parchment rounds for a clean release, and remember the bake time will be slightly shorter.

Can I make cupcakes instead?
Definitely! Use a baking scoop to fill liners with 1 tablespoon of cookie base and fill 2/3 with batter. Bake at 350°F for 18–21 minutes. This yields 2–3 dozen regular cupcakes.

Will this work as a Bundt cake?
Yes! Just grease your bundt pan well. The bake time will be a few minutes longer, so keep an eye on that toothpick test!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Samoa Cookie Sheet Cake

Level: Beginner

By: Tammie

• March 29, 2024
• 12
• 4 hr
• Count the memories not the calories! Cals/Serving
• Print this

Ingredients

• Chocolate Shortbread Cookie Cake:
• Shortbread cookies (10 ounces), pulsed to a powder in a food processor
• 4 tablespoons unsalted butter, melted
• 3/4 cup buttermilk, at room temperature
• 2/3 cup sour cream, at room temperature
• 3 eggs, at room temperature
• 1/3 cup oil (avocado oil, vegetable oil, canola oil or melted coconut oil)
• 1 Tablespoon pure vanilla extract
• 1/2 unsweetened natural cocoa powder
• 1 box chocolate cake mix
• 1-14oz can sweetened condensed milk
• 3/4 cup of caramel sauce, homemade or store bought
• Caramel Swiss Meringue Buttercream:
• 5 egg whites, at room temperature
• 2 cups (4 sticks) unsalted butter, at room temperature
• 1 and 1/2 cups granulated sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce
• Caramel Sauce:
• 2 cups granulated sugar
• 12 tablespoons unsalted butter, room temperature cut up into 12 pieces
• 1 cup heavy cream
• 2 teaspoons salt
• Chocolate Ganache:
• 1 cup chocolate chips
• 1/2 cup heavy cream
• Toppings:
• 14 ounces of shredded sweetened coconut, toasted
• Caramel sauce, homemade or store bought
• Chocolate ganache, homemade or store bought
• Girl Scout Samoa Cookies or Keebler Coconut Dream Cookies (optional)
• Supplies:
• 9x13 inch sheet pan
• Offset Icing Spatula
• Pipping bags
• Pipping tips 4B or 8B
• Food Processor
• Thermometer (optional)

Directions

Step 1

PREP CAKE: Preheat the oven to 325°F. Generously grease a 9×13 inch cake pan.

Step 2

SHORTBREAD COOKIE CRUST: In a food processor, blend up the shortbread cookies until a fine powder forms. Add in the melted butter and stir until combined. Press the crust in the prepared baking pan and press firmly in an even layer with the bottom of a cup. Bake for 10 minutes. Set aside.

Step 3

WET INGREDIENTS: In a large bowl, whisk together the buttermilk, sour cream, eggs, oil, and vanilla until combined.

Step 4

COMBINE: Mix in the unsweetened cocoa powder and cake box mix. Whisk until throughly combined.

Step 5

BAKE: Pour the batter into the prepared pan. Bake for 27-30 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. (Note: The cooled cake may slightly sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake). Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, make the caramel sauce, chocolate ganache, caramel Swiss meringue buttercream, & toast the shredded coconut. (Tip: I like placing my cakes covered in the refrigerator or freezer while I make my frostings and/or toppings. I do this so that when I spread the frosting on the cold cake, the cake doesn’t pull away and I have no issues with crumbs in the frosting.)

Step 6

FOR THE FROSTING: Add egg whites, sugar and salt in a glass bowl. Give the mixture a brief whisk. Place the glass bowl over a pan of simmering water. Make sure the water does not touch the glass bowl. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it’s not grainy between your fingers. Carefully transfer the mixture from the glass bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks. Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. Once all the butter is incorporated, go ahead and add the vanilla extract and about 1/2 cup of caramel sauce. Swiss Meringue Buttercream tips are above recipe.

Step 7

FOR THE CARAMEL SAUCE: Heat sugar in a medium saucepan over medium heat, whisking constantly with a high heat-resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Make sure you stay close by and keep an eye out because it can burn quickly. Once sugar is completely melted, carefully add the butter. Whisk the butter into the caramel until it is completely melted, about 2 minutes. The caramel will bubble rapidly when the butter is added so be careful as it may splatter a bit. Next, slowly and carefully drizzle in the heavy cream while whisking. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. Remove from heat and stir in 2 teaspoons of salt. The caramel will be a thin liquid but it will thicken as it cools. Allow to slightly cool down before using. Cover tightly and store for up to 1 month in the refrigerator. You will need to reheat the caramel before using in the microwave or on the stove top as caramel solidifies in the refrigerator.

Step 8

FOR THE CHOCOLATE GANACHE: Place chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds. Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.

Step 9

TOAST SHREDDED COCONUT: On the stove: Pour shredded coconut into a medium skillet. Turn the stove on low to medium heat and stir often. It will take five to seven minutes for the coconut to turn light brown. In the Oven: Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Spread coconut in an even layer in the parchment paper-lined sheet. Toast 8 to 10 minutes, stirring 2 to 3 times, or until the coconut is golden brown.

Step 10

DECORATE THE CAKE: Using a wooden skewer or fork, poke holes all over the cake. When poking the holes in the cake, make sure not to poke through to the bottom. You don’t want the condensed milk and caramel to leak out the bottom. Pour and spread the condensed milk over the cake with a spatula or the back of a spoon. Next, drizzle 3/4 cup of caramel sauce over the top. Cool the cake to room temperature and then refrigerate for at least 2 hours, or cover and chill overnight. Evenly spread the caramel Swiss meringue buttercream over the top of the cake using an icing spatula (or back of a spoon). I used about 2 cups of frosting. Spread the toasted shredded coconut over the buttercream. Drizzle the caramel sauce over the coconut. Drizzle the chocolate ganache over the caramel sauce. Using a pipping bag filled with caramel Swiss meringue buttercream and a 4B or 8B (is what I used) pipping tip, pipe the design (see above) evenly all the way around the pan. Optional: Top the cake off with Girl Scout Samoa Cookies! Slice into 12 servings. (Tip: To easily & cleanly cut through the cake, use a hot knife by running it through hot water & drying it off with a towel).

Step 11

Cover leftovers tightly and store in the refrigerator for up to 3 days.