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Samoa Poke Cake Recipe

Samoa Poke Cake Recipe
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★★★★★

5.3 from 5 reviews

Samoa Poke Cake is a decadent and indulgent dessert inspired by the famous Samoa Girl Scout cookie. This cake features a moist butter cake base infused with a luscious caramel and sweetened condensed milk mixture, topped with rich chocolate frosting, toasted coconut flakes, and a drizzle of caramel sauce. It’s the perfect treat for caramel and chocolate lovers looking for a crowd-pleasing dessert.

Ingredients

Scale

Cake Ingredients

  • 15.25 ounces butter cake mix (1 box)
  • 3 large eggs
  • 1/3 cup unsalted butter, softened
  • 1 cup water

Filling and Topping Ingredients

  • 14 ounces sweetened condensed milk
  • 14 ounces caramel sauce (divided, 1/4 cup reserved)
  • 1 cup sweetened coconut flakes
  • 16 ounces chocolate frosting (1 tub)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly flour and grease a 9-inch by 13-inch baking dish to ensure the cake does not stick.
  2. Make the Cake Batter: Prepare the butter cake mix according to the package instructions by combining the cake mix, eggs, softened butter, and water. Mix until smooth. Pour the batter evenly into the prepared baking dish.
  3. Bake the Cake: Bake the cake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for about 20 minutes.
  4. Mix Caramel and Condensed Milk: Reserve 1/4 cup of the caramel sauce for later. In a medium bowl, combine the sweetened condensed milk with the remaining caramel sauce and stir until well blended.
  5. Poke the Cake and Add Mixture: Using the stick end of a wooden spoon, poke holes about 1/2 inch apart all over the surface of the warm cake. Pour the caramel and condensed milk mixture evenly over the cake, making sure it seeps into all the holes. Spread evenly with a rubber spatula. Refrigerate for 2 hours to set.
  6. Toast the Coconut: While the cake chills, heat a large skillet over medium heat. Add the sweetened coconut flakes and toast, stirring frequently, until the coconut turns golden brown, about 5 to 8 minutes. Be careful not to burn it. Remove from heat and transfer to a bowl to cool.
  7. Prepare the Frosting: Place the chocolate frosting in a microwave-safe bowl and warm it in 20 to 30-second increments until it is soft and pourable. Remove the cake from the fridge and pour the warmed frosting over the top. Use an offset spatula or the back of a spoon to spread it evenly.
  8. Add Coconut and Caramel Drizzle: Sprinkle the toasted coconut flakes generously over the frosting to cover the top completely. Drizzle the reserved 1/4 cup of caramel sauce over the coconut for extra flavor and decoration.
  9. Final Chill & Serve: Return the cake to the refrigerator and chill for at least 2 hours to allow the flavors to meld and the frosting to set. Cut into 12 slices and serve. Store any leftovers covered in the refrigerator for up to 3 days.

Notes

  • You can substitute the butter cake mix with your favorite yellow or white cake mix for a slightly different flavor.
  • To make it easier to poke holes on the cake without cracking, let the cake cool slightly but remain warm.
  • Be attentive while toasting the coconut, as it can burn quickly.
  • If you prefer, use homemade caramel sauce for a richer taste.
  • For easier spreading, warm the chocolate frosting slightly to a pourable consistency.

Nutrition

Keywords: Samoa cake, poke cake, chocolate coconut cake, caramel cake, Girl Scout cookie inspired dessert

Find it online: https://nayabaker.com/samoa-poke-cake-recipe/