Samoa Cake

This is a Samoa cake, which my mom used to make for me when I was little. It’s a traditional dessert from the Samoan islands that combines coconut and banana with sweetened condensed milk in a light batter.

Samoa layer cake is a popular dessert in Samoa. The cake has a light and airy texture with layers of sponge cake, coconut cream, and fresh fruit.

With this samoa cake, also known as the tastiest salted caramel coconut chocolate cake you’ll ever taste, it’s girl scout cookie season all year. A luscious caramel buttercream holds this indulgent chocolate cake together, which is covered with a coconut caramel filling. YUM.

Cake from Samoa

I hate to tell you that the cookie season for Girl Scouts is coming to a close. This, however, would not be a season if I had my way. It would be a way of life. All year long, I’d be pounding thin mints, samoas, and tagalongs. And I believe we can all agree that samoas are the greatest (or second best, if you’re a thin mint person) form of girl scout cookie. Thankfully, this indulgent samoa cake has all of the delicious tastes of a typical samoa.

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What is samoa cake, exactly?

Ermahgerd. Let me tell you something. This girl scout cookie cake is rich in chocolate, salty and sweet, and a show-stopper. This samoa cake is made out of three delicious ingredients:

  1. Chocolate cake that is very moist and fudgy.
  2. Coconut filling with a salty-sweet caramel flavor.
  3. More caramel mixed into a dreamy caramel buttercream.

Okay, so there’s a fourth layer of crushed samoa cookies on top, but it took no time and is officially optional (although, I strongly recommend it).

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Ingredients for Samoa Cake

Don’t be scared, but this luscious chocolate cake calls for quite a few ingredients. And there’s a little more work to be done. But, oh my goodness, is it worth it! What you’ll need is the following:

  • Sugar Granules
  • Powdered cocoa
  • Flour for All Purposes
  • Soda (baking)
  • Baking soda and powder
  • Oil from Vegetables
  • Extract of Vanilla
  • Eggs
  • Buttermilk
  • Coffee with a Strong Brew
  • Salt
  • Caramel prepared from scratch
  • Shredded Coconut, Sweetened
  • Sugar in powdered form
  • Butter that has not been salted

Phew! I know it seems like a lot of ingredients, but the most of them are basic stuff you probably already have on hand, so don’t be put off by the list.

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How to prepare samoa cake in advance:

It’s no secret that layer cakes are difficult to make. You must bake the cake, the filling, and the icing, as well as assemble everything. A day-long baking activity might be enjoyable at times, but it can also be tedious. The great thing about this samoa cake is that you can break it down into smaller tasks so it doesn’t seem so overwhelming.

  1. Bake the cake ahead of time and store it in the freezer. This is my preferred method for making handmade layer cakes. Freezing your cakes can help you to split up the task, and frozen cakes are considerably simpler to deal with. Bake your cakes, then cover them in plastic wrap after they’ve cooled fully. Freeze it and use it anytime you need it!
  2. Make the caramel up to three weeks ahead of time. You may make the caramel ahead of time, much like the chocolate cake. Caramel may be preserved in an airtight jar in the fridge for up to 3 weeks, so prepare it whenever you get the opportunity to ensure you always have it on hand. Take a look at our full instruction on how to make homemade caramel if this is your first time making it or if you want to brush up on your caramel abilities.

Happy baking, my sweethearts!

XXX

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With this samoa cake, also known as the tastiest salted caramel coconut chocolate cake you’ll ever taste, it’s girl scout cookie season all year. A luscious caramel buttercream holds this indulgent chocolate cake together, which is covered with a coconut caramel filling. YUM.

  • Sofi is the author of this piece.
  • Time to Prepare: 30 minutes
  • 30 minutes to prepare
  • Time spent: 2 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 30 minutes
  • 30 minutes to prepare
  • Time spent: 2 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 30 minutes
  • 30 minutes to prepare
  • Time spent: 2 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

as well as the chocolate cake

  • 1 3/4 cup sugar, granulated
  • 3/4 cup cocoa powder (dutch processed)
  • flour (two cups)
  • 1 1/2 teaspoon soda bicarbonate
  • 2 tablespoons powdered baking soda
  • 1 teaspoon kosher salt
  • a quarter cup of vegetable oil
  • 3 eggs (big)
  • 1 gallon buttermilk
  • 1/2 cup coffee (highly brewed)

for the caramel prepared from scratch

  • 1 cup sugar (granulated)
  • 6 tbsp unsalted butter (at room temperature)
  • a half cup of cream
  • a half teaspoon of salt

for the coconut caramel filling

  • 1/2 cup caramel sauce (homemade) (recipe above)
  • 1 1/2 cups shredded coconut (sweetened)

for the buttercream caramel

  • 1/2 cup caramel (distributed)
  • 1 cup room temperature unsalted butter
  • 1 teaspoon extract de vanille
  • a half-cup of powdered sugar
  • a sprinkle of salt
  • Optional: 10 samoa biscuits

Instructions

as well as the chocolate cake

  1. Preheat the oven to 350 degrees Fahrenheit. Preheat the oven to 350°F and grease and line three 6-inch cake pans* with parchment paper.
  2. Whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt in a large mixing basin. Whisk together the oil, eggs, and buttermilk in a separate basin.
  3. Whisk together the wet and dry ingredients until no lumps remain. Pour in the brewed coffee and stir until everything is well mixed.
  4. Fill prepared pans halfway with batter and bake for 30 minutes, or until a knife inserted in the middle of the cake comes out clean. Allow to cool on a wire rack.
  5. Make the homemade caramel while the cakes are cooling. Heat the granulated sugar in a heavy-bottomed sauce pan over medium-low heat until fully melted, stirring the pan gently every 20 seconds or so. Before gently melting, the sugar will begin to form clumps. Be patient and keep an eye on it to prevent it from burning.
  6. Remove the pan from the heat as soon as it has melted and mix in the butter. The mixture will erupt in a flurry of bubbles. You’re doing everything correctly. Pour in the heavy cream and 1/2 teaspoon of sea salt after that. Stir everything together until it’s completely smooth. A tablespoon of cooled caramel may be tasted. Feel free to add additional salt to taste if it needs it.
  7. Combine 1/2 cup caramel and shredded coconut in a medium mixing basin. To blend, stir everything together. Set aside the remaining 1/2 cup of caramel for the icing. Make sure your caramel is absolutely cold before adding it in the frosting.
  8. Make the frosting next. In a stand mixer fitted with the whisk attachment, combine the room temperature butter, vanilla, powdered sugar, salt, and 1/4 cup of the leftover prepared caramel (the remaining 1/4 cup will be used to garnish the exterior of the cake). Begin with a medium speed and gradually increase to a fast pace. Using an electric mixer, beat until light and fluffy, approximately 1 to 2 minutes. Fill a big piping bag halfway with frosting.
  9. Assemble the layer cake after the cakes have fully cooled. Placing the first cake layer on a cake stand is the first step. Around the initial cake layer, pipe a border. This will act as a barrier, keeping the caramel coconut filling in place. Spoon 1/2 of the coconut filling over the first cake layer and distribute evenly with a spoon or an offset spatula. Repeat with the remaining filling and top with the second cake layer. On top of it, add the last layer. Frost the edges and top of the cake with the remaining frosting. If desired, sprinkle coarsely chopped samoas cookies on top of the cake. Finally, pour the remaining 1/4 cup of caramel over the samoas on top, using an offset spatula to provide an accent of caramel around the borders of the cake. Devour!

samoa cake, coconut caramel chocolate cake, samoa cake

Notes

  1. This cake may also be made as a two-layer 8-inch cake! Only use one layer of coconut caramel filling and divide the batter between two 8-inch pans.

The “samoa cookie cake” is a dessert that is made with a chocolate chip and coconut-based batter. It is then topped with vanilla frosting, and garnished with sliced almonds.

Frequently Asked Questions

Which cake is the best in the world?

A: That would be a cake of the world!

What are the 5 types of cakes?

A: Cake is a general term for sweet, baked goods made from simple ingredients like flour, sugar and eggs. It can be served in many forms including pastries, tarts or pies.

Which country cake is best?

A: The best country cake is a scrumptious, iced with red and white sugar.

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