Chocolate-Caramel-Coconut Cake

Lindsay Fowler


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.

★★★★★ 4 votes
1 Hr
35 Min

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.



2 c
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
1/2 c
canola or vegetable oil
1 c
1 c
boiling coffee
1 tsp
pure vanilla extract
1/2 c
sweetened shredded coconut


4 c
powdered sugar
1 stick
butter, softened
1/2 c
4 Tbsp
2 tsp
artificial caramel flavoring
1/2 c
light brown sugar
2 1/2 c
sweetened shredded coconut


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


2 c
unsweetened shredded coconut
3 c
sweetened shredded coconut
1 c
sweetened shredded coconut
chocolate syrup
caramel ice cream syrup

How to Make Chocolate-Caramel-Coconut Cake


  • 1Preheat oven to 350 degrees.
  • 2Add dry ingredients for cake into a medium sized bowl.
  • 3Add eggs, milk, vanilla, and oil and beat with a mixer for 2-3 minutes.
  • 4While you are beating the cake bring the coffee to a boil in a sauce pan.
  • 5Pour the coffee into the batter after the 2 minutes is up and mix until smooth.
  • 6This is a very soupy batter, it will pour easily. Pour into two oiled and floured 9" circle baking pans.
  • 7Take 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.
  • 8Put pans in the oven and set timer to 35 minutes.
  • 9While the cake is baking you should prepare your filling and icing.
  • 10For 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.
  • 11Heat milk in a cup in the microwave and add brown sugar. Stir until dissolved.
  • 12Add the milk mixture and caramel flavoring to the icing and beat for about a minute with a mixer.
  • 13Add the coconut and stir until incorporated and put in refrigerator.
  • 14For the chocolate icing- Melt the butter in the microwave in a medium sized bowl.
  • 15Add the cocoa and vanilla and mix until completely combined.
  • 16While beating with a mixer alternate the powdered sugar and milk until fully combined.
  • 17Put chocolate icing in refrigerator.
  • 18Let the cake cool completely before attempting to frost.
  • 19Take the first layer and remove from pan onto a cake platform.
  • 20Take a knife and slice the cake horizontally to form two layers.
  • 21Set top layer to the side, and spoon some of the coconut filling out onto the cake. Spread the filling thickly to cover the layer.
  • 22Put 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.
  • 23Cut the other cake horizontally and add another layer to the cake.
  • 24Add the remaining coconut filling to this layer and top with the last cake layer.
  • 25Frost the entire outside of the cake with the chocolate icing.
  • 26Take 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.
  • 27Set 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.
  • 28let the coconut cool and add the non-toasted cup of sweetened coconut to the mixture.
  • 29Take 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.
  • 30Drizzle the cake with chocolate syrup and caramel syrup.

Printable Recipe Card

About Chocolate-Caramel-Coconut Cake

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