Samoa Sheet Cake

Bring the iconic flavors of the Samoa cookie to your table with this rich and indulgent sheet cake. Perfectly balanced layers of chocolate, caramel, and toasted coconut come together for a dessert that’s as stunning as it is delicious.

• Effortless Elegance: This sheet cake is easy to make yet delivers bakery-quality results.
• Iconic Flavors: Chocolate, caramel, and coconut—a trio that never fails.
• Perfect for Any Occasion: Whether it’s a birthday, potluck, or casual family dinner, this cake steals the show.

Ingredients

Let’s gather everything you need for this masterpiece:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup boiling water

For the Topping:

• 1 cup caramel sauce
• 2 cups sweetened shredded coconut, toasted
• 1/2 cup semi-sweet chocolate chips, melted

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease a 9×13-inch sheet pan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the milk, vegetable oil, eggs, and vanilla extract. Mix until smooth. Finally, stir in the boiling water. The batter will be thin—this is normal!

Step 2: Bake to Perfection

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

Step 3: Toast the Coconut

While the cake cools, spread the shredded coconut on a baking sheet. Toast in a 350°F oven for 5-7 minutes, stirring occasionally, until golden brown. Watch closely to avoid burning.

Step 4: Assemble the Topping

Spread the caramel sauce evenly over the cooled cake. Sprinkle the toasted coconut on top, pressing gently to adhere. Drizzle the melted chocolate over the coconut layer for a beautiful finish.

Step 5: Serve and Enjoy

Slice into squares and serve. Each bite delivers the perfect balance of rich chocolate, creamy caramel, and crunchy coconut.

Pro Tips for Success

• Use High-Quality Ingredients: The better the cocoa powder and chocolate, the richer your cake will taste.
• Don’t Skip the Toasting: Toasting the coconut enhances its nutty flavor and adds a delightful crunch.
• Customize the Caramel: Add a pinch of sea salt to the caramel for a salted caramel twist.

Storage and Make-Ahead Tips

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze individual slices wrapped in plastic wrap for up to 3 months. Looking for more indulgent recipes? Explore our collection of desserts that impress without the stress!