Samoa Sheet Cake
Indulge your sweet tooth with this decadent Samoa Sheet Cake—a rich chocolate cake inspired by the beloved Samoa Girl Scout cookies. This easy dessert features a moist and fudgy cocoa base, layered with gooey caramel, golden-toasted coconut, and a drizzle of silky melted chocolate for the ultimate crowd-pleaser. Perfect for bake sales, parties, or weeknight cravings, this 9x13-inch sheet cake comes together in just over an hour and serves up to 12. Every bite offers a harmonious balance of sweetness and texture, making it an irresistible treat for lovers of caramel-chocolate-coconut trifecta. Bring a taste of your favorite cookie to the dessert table with this must-try Samoa Sheet Cake recipe!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup water
- 0.33 cup cocoa powder
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
- 1.5 cups caramel sauce
- 2.5 cups sweetened shredded coconut
- 0.5 cup chocolate chips (semi-sweet or milk)
- 1 teaspoon coconut oil or vegetable oil
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easier removal.
In a medium saucepan, melt the butter over medium heat. Stir in the water and cocoa powder until smooth, then remove from heat.
In a large mixing bowl, whisk together the granulated sugar, flour, baking soda, and salt.
Pour the cocoa mixture into the dry ingredients and stir until combined.
Add the eggs, sour cream, and vanilla extract to the batter. Mix until smooth and fully incorporated.
Pour the batter into the prepared baking pan and smooth it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
While the cake cools, spread the shredded coconut evenly on a baking sheet. Toast in the oven at 350°F (175°C) for 7-10 minutes, stirring occasionally, until golden brown. Set aside to cool.
Once the cake has cooled, pour the caramel sauce evenly over the top, using a spatula to spread it to the edges.
Sprinkle the toasted coconut evenly over the caramel layer, pressing gently to ensure it sticks.
In a small microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each interval, until smooth.
Drizzle the melted chocolate over the coconut layer in a zigzag pattern using a spoon or piping bag.
Let the cake rest at room temperature until the chocolate sets, or place it in the refrigerator for quicker setting.
Slice into squares or rectangles and serve. Enjoy your Samoa Sheet Cake!
Nutrition Facts
Calories |
6660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.6 g | 373% | |
| Saturated Fat | 185.9 g | 930% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 4984 mg | 217% | |
| Total Carbohydrate | 1026.1 g | 373% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 765.6 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 641 mg | 49% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1747 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
