Chocolate-Caramel-Coconut Cake


Lindsay Fowler Recipe

By Lindsay Fowler Marshalluherdme


Rating:
Prep Time:
Cook Time:
Method:
Bake
Comments:

I love Samoa Girl Scout Cookies and this cake is made to mimic that famous cookie. The cake itself is a cake I have been making since I was about 11 years old and I use it with numerous other fillings/toppings because it is a moist decadent cake all by itself.

Blue Ribbon Recipe

Notes from the Test Kitchen:
OK ... this recipe had me at Samoa. They are one of my favorite cookies, so I had pretty high expectations for this cake. It DOES taste like the cookie. So moist and yummy I found myself going back for just one more bite ... over and over.

Ingredients

CAKE
2 c
sugar
1 3/4 c
all purpose flour
3/4 c
cocoa, unsweetened
1 1/2 tsp
baking soda
1 1/2 tsp
baking powder
1 tsp
salt
2
eggs
1/2 c
canola or vegetable oil
1 c
milk
1 c
boiling coffee
1 tsp
pure vanilla extract
1/2 c
sweetened shredded coconut
COCONUT CARAMEL FILLING
4 c
powdered sugar
1 stick
butter, softened
1/2 c
shortening
4 Tbsp
milk
2 tsp
artificial caramel flavoring
1/2 c
light brown sugar
2 1/2 c
sweetened shredded coconut
CHOCOLATE FROSTING
1 stick
butter melted
2/3 c
cocoa, unsweetened
1/3 c
milk plus 1-2 tablespoon for added creaminess
4 c
powdered sugar
1 tsp
pure vanilla extract
CAKE TOPPING
2 c
unsweetened shredded coconut
3 c
sweetened shredded coconut
1 c
sweetened shredded coconut
chocolate syrup
caramel ice cream syrup

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Add dry ingredients for cake into a medium sized bowl.
3
Add eggs, milk, vanilla, and oil and beat with a mixer for 2-3 minutes.
4
While you are beating the cake bring the coffee to a boil in a sauce pan.
5
Pour the coffee into the batter after the 2 minutes is up and mix until smooth.
6
This is a very soupy batter, it will pour easily. Pour into two oiled and floured 9" circle baking pans.
7
Take the 1/2 cup coconut and divide between the two pans. Sprinkle on top and push down into the batter with a spoon until submerged.
8
Put pans in the oven and set timer to 35 minutes.
9
While the cake is baking you should prepare your filling and icing.
10
For the caramel coconut filling- add shortening and butter to a bowl and mix with a mixer until blended. add powdered sugar and blend until smooth.
11
Heat milk in a cup in the microwave and add brown sugar. Stir until dissolved.
12
Add the milk mixture and caramel flavoring to the icing and beat for about a minute with a mixer.
13
Add the coconut and stir until incorporated and put in refrigerator.
14
For the chocolate icing- Melt the butter in the microwave in a medium sized bowl.
15
Add the cocoa and vanilla and mix until completely combined.
16
While beating with a mixer alternate the powdered sugar and milk until fully combined.
17
Put chocolate icing in refrigerator.
18
Let the cake cool completely before attempting to frost.
19
Take the first layer and remove from pan onto a cake platform.
20
Take a knife and slice the cake horizontally to form two layers.
21
Set top layer to the side, and spoon some of the coconut filling out onto the cake. Spread the filling thickly to cover the layer.
22
Put the next layer on top of the filling. Spread this layer with chocolate icing and then top with a thick layer of the coconut filling.
23
Cut the other cake horizontally and add another layer to the cake.
24
Add the remaining coconut filling to this layer and top with the last cake layer.
25
Frost the entire outside of the cake with the chocolate icing.
26
Take the coconut for the topping and mix 2 cups unsweetened and three cups sweetened coconut on a large baking sheet. Spread out to a single layer.
27
Set in oven and bake at 350 stirring every 2 minutes until toasted. Depending on your oven it may be less than 10 minutes just make sure you are checking it or else it may scorch.
28
let the coconut cool and add the non-toasted cup of sweetened coconut to the mixture.
29
Take the coconut working with small handfuls at a time and pack into the coconut cake. It is okay to press on the cake you want the coconut to stick completely. This will get a little messy you will get icing on your hands but the point is to get all of the coconut on the cake.
30
Drizzle the cake with chocolate syrup and caramel syrup.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collection: Terrific Toppings
Hashtags: #coconut, #cocoa


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26 Comments

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Marcia Holschuh beekeeper1
Jan 21, 2015
I made this cake to share with co-workers who got hooked just looking at it. It makes a beautiful cake. Then the taste is amazing. They want me to make it for them once a week! I told them once a year is pushing it, it's really time consuming. But it's also fun, if you enjoy baking like I do.
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ALLEGRA WHITSON LEGGIE
Jan 19, 2015
I made this yesterday and it is delicious. I don't like coffee, so I just used hot water. Also, I strongly suggest that you line the cake pans with parchment. My layers didn't want to release and they stuck around the edges, even though the pan was well greased.
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Betty Whiteside mamawbetty
Jan 15, 2015
I count 9 cups of coconut , is that right.
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Sue Ringler scratchgirl
Jan 15, 2015
Hi Lindsay, do you have a suggestion for an alternative for the artificial flavoring? Could I use a caramel sauce instead? Thanks, Susan
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Sheree Voshell SheeDreems
Jan 15, 2015
Congrats on your Blue Ribbon!!! Cake sounds heavenly! For those of you not wanting to use artificial flavorings just Google or Bing how to make Carmel and or Chocolate syrup or ice cream topping. You will get a plethora of home made recipes and how to's on how to make them. Now, nothing can keep you from making the cake. Also, many people do not like coffee in their cake. IMO, It just gives the cake a richer taste but if you don't like it you don't like it. There is a recipe right here on Just A Pinch you can use instead. It is shown all over the net as the Best Chocolate Cake ever! Use that recipe for the actual cake part of this recipe instead. Now, it might have coffee in it, I don't remember, lol. But it is on here and worth you looking up. You can't taste the coffee in most cakes unless too much is used. It makes the cake have a great chocolate taste. Use less coffee, if you like. This cake sounds so fabulous it is certainly worth a try the way it is coffee and all. Of course making your own homemade flavorings should you choose to do so. Again, Congratulations on your Blue Ribbon for a wonderful recipe. Can't wait to try it!!!