Chocolate-Caramel-Coconut Cake
By
Lindsay Fowler
@Marshalluherdme
1
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
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
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CAKE
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2 csugar
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1 3/4 call purpose flour
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3/4 ccocoa, unsweetened
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1 1/2 tspbaking soda
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1 1/2 tspbaking powder
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1 tspsalt
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2eggs
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1/2 ccanola or vegetable oil
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1 cmilk
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1 cboiling coffee
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1 tsppure vanilla extract
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1/2 csweetened shredded coconut
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COCONUT CARAMEL FILLING
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4 cpowdered sugar
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1 stickbutter, softened
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1/2 cshortening
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4 Tbspmilk
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2 tspartificial caramel flavoring
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1/2 clight brown sugar
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2 1/2 csweetened shredded coconut
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CHOCOLATE FROSTING
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1 stickbutter melted
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2/3 ccocoa, unsweetened
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1/3 cmilk plus 1-2 tablespoon for added creaminess
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4 cpowdered sugar
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1 tsppure vanilla extract
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CAKE TOPPING
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2 cunsweetened shredded coconut
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3 csweetened shredded coconut
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1 csweetened shredded coconut
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·chocolate syrup
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·caramel ice cream syrup
How to Make Chocolate-Caramel-Coconut Cake
- Preheat oven to 350 degrees.
- Add dry ingredients for cake into a medium sized bowl.
- Add eggs, milk, vanilla, and oil and beat with a mixer for 2-3 minutes.
- While you are beating the cake bring the coffee to a boil in a sauce pan.
- Pour the coffee into the batter after the 2 minutes is up and mix until smooth.
- This is a very soupy batter, it will pour easily. Pour into two oiled and floured 9" circle baking pans.
- 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.
- Put pans in the oven and set timer to 35 minutes.
- While the cake is baking you should prepare your filling and icing.
- 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.
- Heat milk in a cup in the microwave and add brown sugar. Stir until dissolved.
- Add the milk mixture and caramel flavoring to the icing and beat for about a minute with a mixer.
- Add the coconut and stir until incorporated and put in refrigerator.
- For the chocolate icing- Melt the butter in the microwave in a medium sized bowl.
- Add the cocoa and vanilla and mix until completely combined.
- While beating with a mixer alternate the powdered sugar and milk until fully combined.
- Put chocolate icing in refrigerator.
- Let the cake cool completely before attempting to frost.
- Take the first layer and remove from pan onto a cake platform.
- Take a knife and slice the cake horizontally to form two layers.
- 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.
- 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.
- Cut the other cake horizontally and add another layer to the cake.
- Add the remaining coconut filling to this layer and top with the last cake layer.
- Frost the entire outside of the cake with the chocolate icing.
- 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.
- 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.
- let the coconut cool and add the non-toasted cup of sweetened coconut to the mixture.
- 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.
- Drizzle the cake with chocolate syrup and caramel syrup.
About Chocolate-Caramel-Coconut Cake
Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collection: Terrific Toppings
Recipe For: The Best Chocolate Cake
