If you’re a fan of Samoa cookies, then this Easy Samoa Cookie Cake will blow your mind. Combining the iconic flavors of toasted coconut, caramel, and chocolate in one decadent cake, it’s the perfect dessert for any occasion. This cake is soft, sweet, and indulgent, with just the right amount of crunch from the coconut and a rich, gooey caramel layer. If you love the Girl Scout Samoa cookies, you’ll be in dessert heaven with this easy recipe.

The first time I made this cake, I was craving something sweet and familiar, but I didn’t want to make cookies from scratch. I decided to make a cake with the flavors of the famous Samoa cookie, and it was a hit from the first bite. My family and friends couldn’t stop raving about it. “This tastes just like a Samoa cookie, but better!” one of my friends said, and I couldn’t agree more. Since that day, Easy Samoa Cookie Cake has become my go-to treat for birthdays, potlucks, and even just an afternoon indulgence.

When I served this cake at a family gathering, it quickly became the star of the dessert table. The layers of gooey caramel and toasted coconut combined with the rich, chocolatey frosting were an instant crowd-pleaser. “This Easy Samoa Cookie Cake is amazing! You’ve got to tell me how you made it,” my cousin said, as she grabbed another slice. That’s when I realized I had created a dessert that people would ask for again and again.

Why This Easy Samoa Cookie Cake?

Selling Points:

• Quick and Easy: No need to spend hours in the kitchen—this cake is easy to prepare and comes together in no time.
• Familiar Flavors: It has all the delicious flavors of the beloved Samoa cookie—caramel, chocolate, and toasted coconut—wrapped up in a moist cake.
• Perfect for Any Occasion: Whether you’re celebrating a birthday, holiday, or just craving a sweet treat, this cake is sure to impress.
• Customizable: Add extra coconut, caramel, or even a drizzle of chocolate on top to suit your tastes.

What You Need for Easy Samoa Cookie Cake

Ingredients:

• 1 box of yellow cake mix (or homemade yellow cake)
• 3 large eggs (or as per cake mix instructions)
• 1/2 cup vegetable oil (or as per cake mix instructions)
• 1 cup water (or as per cake mix instructions)
• 1 1/2 cups sweetened shredded coconut
• 1/2 cup caramel sauce (store-bought or homemade)
• 1/2 cup chocolate chips (semi-sweet or milk chocolate)
• 1/4 cup heavy cream
• 1 tablespoon butter (optional, for extra shine in the glaze)
• 1/4 teaspoon vanilla extract (optional, for enhanced flavor)

How to Make Easy Samoa Cookie Cake

1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Follow the instructions on the box of cake mix or make your homemade cake batter, mixing the cake mix, eggs, oil, and water in a bowl.
2. Add Coconut: Fold in the shredded coconut into the cake batter.
3. Bake the Cake: Pour the batter into the prepared cake pan and bake according to the instructions on the cake mix box or until a toothpick inserted into the center comes out clean (around 25-30 minutes).
4. Toast the Coconut: While the cake is baking, toast the remaining coconut. Spread it out on a baking sheet in a single layer and bake at 350°F (175°C) for about 5-7 minutes, stirring halfway through, until golden brown.
5. Prepare the Caramel: Once the cake is done, allow it to cool for a few minutes before removing it from the pan. While the cake cools, prepare the caramel topping. In a small saucepan over low heat, warm the caramel sauce until it’s pourable. If you’d like a richer flavor, add a tablespoon of butter for extra shine and creaminess.
6. Make the Chocolate Glaze: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth. Stir in the vanilla extract if desired.
7. Assemble the Cake: Once the cake has cooled, drizzle the warm caramel sauce generously over the top. Sprinkle the toasted coconut over the caramel. Finally, drizzle the chocolate glaze over the coconut layer to mimic the stripes on the original Samoa cookie.
8. Serve: Slice the cake and enjoy! This cake can be served warm or at room temperature.

Tips for Perfect Samoa Cookie Cake

• Don’t Overbake: Be careful not to overbake the cake. Keep an eye on it towards the end to ensure it stays moist.
• Make Your Own Caramel: If you have the time, try making homemade caramel sauce for an extra-special touch.
• Use Good Quality Chocolate: For the best chocolate glaze, use high-quality chocolate chips or chunks.
• Extra Coconut: If you love coconut, feel free to add more to the cake batter, or even sprinkle extra toasted coconut on top for added texture.

Substitutions and Variations

• Gluten-Free Version: Use a gluten-free cake mix to make this cake gluten-free.
• Vegan Version: Use a plant-based cake mix, replace eggs with flax eggs, and substitute non-dairy milk and vegan butter for a vegan Samoa cake.
• Nutty Variation: For added crunch, sprinkle chopped nuts like pecans or almonds on top along with the toasted coconut.

Make a Healthier Version

• Low-Sugar: Use a sugar-free caramel sauce and a low-sugar cake mix to make a lower-sugar version of the cake.
• Coconut Oil: Use coconut oil instead of vegetable oil for a healthier fat choice.
• Reduced-Fat Frosting: You can use a lighter chocolate glaze or opt for a low-fat frosting to make this dessert a bit lighter.

Closing for Easy Samoa Cookie Cake

Easy Samoa Cookie Cake is a fun, quick way to enjoy all the beloved flavors of Samoa cookies in a more indulgent form. Whether you’re baking for a special occasion or simply craving a sweet treat, this cake is sure to please everyone at the table. Don’t forget to share your creations, and check out more of our easy and delicious dessert recipes for your next baking adventure!

Frequently Asked Questions for Easy Samoa Cookie Cake

Can I make this cake ahead of time? Yes, you can prepare the cake up to a day ahead of time. Just store it in an airtight container and add the caramel and chocolate glaze just before serving.

Can I use homemade caramel? Absolutely! If you prefer homemade caramel, you can make your own by melting sugar, butter, and cream together on the stove.

Can I freeze the Samoa Cookie Cake? Yes, you can freeze the unassembled cake (before adding the caramel and chocolate glaze) for up to 2-3 months. Just thaw it before serving and add the toppings.

Can I use a different flavor of cake mix? Yes, you can experiment with different cake flavors like chocolate or coconut cake mix for a fun twist.

How do I store leftovers? Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Can I make this cake gluten-free? Yes, just substitute a gluten-free cake mix, and you can enjoy a gluten-free version of this dessert.

How can I make this cake less sweet? You can reduce the amount of caramel and chocolate glaze if you prefer a less sweet cake.

Can I make this cake dairy-free? Yes, use dairy-free caramel sauce, chocolate chips, and non-dairy milk to make this cake dairy-free.

What other toppings can I add? You can try adding whipped cream, chocolate shavings, or a drizzle of condensed milk for an extra indulgent treat.

Can I use other kinds of chocolate for the glaze? Yes, you can use dark chocolate, milk chocolate, or even white chocolate for the glaze to create different flavor profiles.

Easy Samoa Cookie Cake is a fun, delicious way to enjoy the iconic flavors of Samoa cookies in an easier, more indulgent form. It’s sure to become your new favorite cake!

Easy Samoa Cookie Cake

Recipe by Alexandra SaricolCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 box of yellow cake mix (or homemade yellow cake)

• 3 large eggs (or as per cake mix instructions)

• 1/2 cup vegetable oil (or as per cake mix instructions)

• 1 cup water (or as per cake mix instructions)

• 1 1/2 cups sweetened shredded coconut

• 1/2 cup caramel sauce (store-bought or homemade)

• 1/2 cup chocolate chips (semi-sweet or milk chocolate)

• 1/4 cup heavy cream

• 1 tablespoon butter (optional, for extra shine in the glaze)

• 1/4 teaspoon vanilla extract (optional, for enhanced flavor)

Directions

• Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Follow the instructions on the box of cake mix or make your homemade cake batter, mixing the cake mix, eggs, oil, and water in a bowl.
• Add Coconut: Fold in the shredded coconut into the cake batter.
• Bake the Cake: Pour the batter into the prepared cake pan and bake according to the instructions on the cake mix box or until a toothpick inserted into the center comes out clean (around 25-30 minutes).
• Toast the Coconut: While the cake is baking, toast the remaining coconut. Spread it out on a baking sheet in a single layer and bake at 350°F (175°C) for about 5-7 minutes, stirring halfway through, until golden brown.
• Prepare the Caramel: Once the cake is done, allow it to cool for a few minutes before removing it from the pan. While the cake cools, prepare the caramel topping. In a small saucepan over low heat, warm the caramel sauce until it’s pourable. If you’d like a richer flavor, add a tablespoon of butter for extra shine and creaminess.
• Make the Chocolate Glaze: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth. Stir in the vanilla extract if desired.
• Assemble the Cake: Once the cake has cooled, drizzle the warm caramel sauce generously over the top. Sprinkle the toasted coconut over the caramel. Finally, drizzle the chocolate glaze over the coconut layer to mimic the stripes on the original Samoa cookie.
• Serve: Slice the cake and enjoy! This cake can be served warm or at room temperature.