Samoa Sheet Cake: Girl Scout Magic

Samoa Sheet Cake captures Girl Scout cookie magic in chocolate cake form with toasted coconut caramel topping, chocolate drizzle, and buttery crumb. This crowd-pleasing 9×13 dessert bakes in 25 minutes and serves 24 holiday party slices.

Why This Recipe Works

Texas sheet cake base stays moist from boiling water method. Toasted coconut adds caramelized crunch. Quick caramel sauce soaks in without sogginess. Chocolate ganache sets firm yet sliceable. Crowd-sized pan feeds dozens easily.

Ingredients & Prep

Cake:

• 2 cups flour
• 2 cups sugar
• ½ cup butter
• ½ cup shortening
• 4 tbsp cocoa powder
• 1 cup water
• ½ cup buttermilk
• 2 eggs
• 1 tsp baking soda
• 1 tsp vanilla

Topping:

• 2½ cups sweetened coconut
• 14 oz caramel sauce (or homemade)
• 1 cup chocolate chips
• ⅓ cup heavy cream

Step-by-Step Instructions

1. Preheat oven to 350°F; grease 9×13 pan. Toast coconut 10 minutes until golden; cool.
2. Boil butter, shortening, water, and cocoa 3 minutes; pour over flour-sugar mix.
3. Beat in buttermilk, eggs, soda, and vanilla; pour into pan. Bake 20–25 minutes.
4. Warm caramel; poke warm cake holes and pour ¾ over top. Mix remaining caramel with coconut; spread on cake.
5. Heat cream and chocolate chips for ganache; drizzle over coconut. Cool completely.

Flavor Variations

Storage Tips

Room temperature airtight 3 days; refrigerate 5 days. Freeze slices up to 2 months.

FAQs

Coconut soggy?
Toast thoroughly; use less caramel.

Cake dry?
Don’t overbake; poke while hot.

No buttermilk?
Mix milk + ½ tbsp vinegar.

Conclusion

Samoa Sheet Cake transforms cookie love into shareable bliss holiday potluck hero.

Samoa Sheet Cake: Girl Scout Magic

Print Recipe

A rich and indulgent Samoa Sheet Cake inspired by the classic Girl Scout cookie. This chocolate sheet cake is topped with gooey caramel, toasted coconut, and a drizzle of chocolate for the ultimate crowd-pleasing dessert.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 35 mins
• Total Time: 55 mins
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Chocolate Cake:
• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup hot water
•  
• Topping:
• 3 cups sweetened shredded coconut
• 1 (11 oz) bag soft caramels, unwrapped
• 1/3 cup heavy cream
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 tbsp coconut oil or butter

Instructions

• 1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
• 2. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• 3. Add buttermilk, oil, eggs, vanilla, and hot water. Mix until smooth.
• 4. Pour batter into prepared pan and bake 30–35 minutes, until a toothpick comes out clean.
• 5. While cake bakes, toast coconut in a skillet or oven until golden brown. Set aside.
• 6. In a saucepan, melt caramels with heavy cream and salt over low heat, stirring until smooth.
• 7. Spread caramel over warm cake, then sprinkle evenly with toasted coconut.
• 8. Melt chocolate chips with coconut oil and drizzle over the top.
• 9. Let set before slicing and serving.

Notes

• Use parchment paper for easy removal.
• For extra chocolate, add more drizzle or a thin ganache layer.
• Cake keeps well covered at room temperature for 2 days or refrigerated up to 5 days.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 36g
• Sodium: 360mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 55mg

Keywords: Samoa sheet cake, caramel coconut chocolate cake, cookie inspired cake