Chocolate and Caramel Samoa Cookie Cake
A rich chocolate and caramel cake, this Samoa Cookie Cake layers a buttery sugar-cookie base with silky chocolate ganache, gooey caramel, and toasted coconut. It’s an easy Samoa cookie cake recipe that captures your favorite Girl Scout Samoa in cake form!
Ingredients
Sugar Cookie Base
- 1 cup 226 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- 2 tablespoons 25 g packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2¾ cups 345 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine salt
Chocolate Ganache
- 1 cup 170 g semi-sweet chocolate chips
- 3 tablespoons 42 g unsalted butter
- ¼ cup 60 ml heavy cream
Caramel-Coconut Topping
- 11 oz 312 g caramel candies, unwrapped
- 3 tablespoons 42 g unsalted butter
- ½ cup 120 ml heavy cream
- 2 cups 180 g unsweetened shredded coconut, toasted
Instructions
Make the Sugar Cookie Base
- Preheat oven to 350°F and grease a 9″ springform pan.
- Cream 1 cup softened butter with 1 cup sugar and 2 tablespoons brown sugar until smooth.
- Beat in 1 egg and 1 teaspoon vanilla.
- Stir in 2¾ cups flour, ½ teaspoon baking soda, and ½ teaspoon salt.
- Press dough evenly into the pan and bake 20–25 minutes, until lightly golden. Cool completely.
Toast the Coconut
- Spread 2 cups unsweetened coconut on a lined baking sheet.
- Bake at 350°F for 2–3 minutes, stir, then repeat until golden. Watch closely! Cool before using.
Make the Chocolate Ganache
- In a microwave-safe bowl, combine 1 cup chocolate chips, 3 tablespoons butter, and ¼ cup cream.
- Microwave 1 minute, stir until smooth.
- Reserve ¼ cup ganache; pour and spread the rest over the cooled cookie base. Chill until set.
Prepare the Caramel Topping
- In a saucepan, melt an 11-oz bag of unwrapped caramel candies with 3 tablespoons butter and ½ cup cream over medium-low, stirring for 5–10 minutes.
- Stir in all but ¼ cup of the toasted coconut.
- Pour caramel over the chocolate layer and spread evenly.
Finish & Serve
- Sprinkle the reserved coconut on top.
- Drizzle with the reserved chocolate ganache.
- Let the cake sit until the layers set, then slice into 12 pieces.
Notes
- Even Baking: Press the cookie dough firmly and evenly into the pan to ensure a flat, uniform base.
- Toasting Coconut: Watch closely and stir every 2–3 minutes—coconut can go from golden to burnt very quickly. It should be done within 6-10 minutes
- Ganache Consistency: Use room-temperature cream to prevent the chocolate from seizing or splitting.
- Caramel Melt: Stir caramel mixture CONSTANTLY over low heat to avoid scorching.
- Make-Ahead: Bake the cookie base and toast the coconut up to 1 day in advance; store separately.
- Serving Temperature: Serve chilled or at room temperature—ganache and caramel layer will firm up in the fridge.
- Storage: Keep covered in the refrigerator for up to 3 days. Let sit 10–15 minutes at room temperature before slicing.
