Samoa Sheet Cake

Indulge your sweet tooth with this decadent Samoa Sheet Cake—a rich chocolate cake inspired by the beloved Samoa Girl Scout cookies. This easy dessert features a moist and fudgy cocoa base, layered with gooey caramel, golden-toasted coconut, and a drizzle of silky melted chocolate for the ultimate crowd-pleaser. Perfect for bake sales, parties, or weeknight cravings, this 9x13-inch sheet cake comes together in just over an hour and serves up to 12. Every bite offers a harmonious balance of sweetness and texture, making it an irresistible treat for lovers of caramel-chocolate-coconut trifecta. Bring a taste of your favorite cookie to the dessert table with this must-try Samoa Sheet Cake recipe!

Nutriscore Rating: 37/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1 cup unsalted butter
• 1 cup water
• 0.33 cup cocoa powder
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 2 large eggs
• 0.5 cup sour cream
• 2 teaspoons vanilla extract
• 1.5 cups caramel sauce
• 2.5 cups sweetened shredded coconut
• 0.5 cup chocolate chips (semi-sweet or milk)
• 1 teaspoon coconut oil or vegetable oil

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easier removal.

Step 2

In a medium saucepan, melt the butter over medium heat. Stir in the water and cocoa powder until smooth, then remove from heat.

Step 3

In a large mixing bowl, whisk together the granulated sugar, flour, baking soda, and salt.

Step 4

Pour the cocoa mixture into the dry ingredients and stir until combined.

Step 5

Add the eggs, sour cream, and vanilla extract to the batter. Mix until smooth and fully incorporated.

Step 6

Pour the batter into the prepared baking pan and smooth it out evenly.

Step 7

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 8

While the cake cools, spread the shredded coconut evenly on a baking sheet. Toast in the oven at 350°F (175°C) for 7-10 minutes, stirring occasionally, until golden brown. Set aside to cool.

Step 9

Once the cake has cooled, pour the caramel sauce evenly over the top, using a spatula to spread it to the edges.

Step 10

Sprinkle the toasted coconut evenly over the caramel layer, pressing gently to ensure it sticks.

Step 11

In a small microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each interval, until smooth.

Step 12

Drizzle the melted chocolate over the coconut layer in a zigzag pattern using a spoon or piping bag.

Step 13

Let the cake rest at room temperature until the chocolate sets, or place it in the refrigerator for quicker setting.

Step 14

Slice into squares or rectangles and serve. Enjoy your Samoa Sheet Cake!

Nutrition Facts

Serving size	(2064.1g)

Amount per serving	% Daily Value*
Calories	6659.9

Total Fat 290.6g	0%
Saturated Fat 185.9g	0%
Polyunsaturated Fat 1.9g
Cholesterol 845.5mg	0%
Sodium 4983.8mg	0%
Total Carbohydrate 1026.1g	0%
Dietary Fiber 35.3g	0%
Total Sugars 765.6g
Protein 67.7g	0%

Vitamin D 99.2IU	0%
Calcium 641.0mg	0%
Iron 23.1mg	0%
Potassium 1746.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 3.9%

Carbs: 58.7%