Samoa Poke Cake 🍰
Summary
What’s your favorite girl scout cookie? Mine has always been the Samoa with dark college, toasted coconut, and caramel over a buttered cookie. It’s nearly impossible to resist. This right here is my go to dessert for any event. We’ve got the delicious and perfect Samoa Poke Cake, It’s so delicious and has a vibrant taste of caramel, chocolate, and coconut. If you’re a fan of cake and have a sweet tooth. This is your go to dish. If you want to have fun with the family and bake together and make a delicious cake that taste’s perfect, this is your recipe. I hope you all enjoy it and if you do let me know by leaving a comment or sending me a DM on Instagram!
I’m telling y’all this dish came out soo good! I’m so excited to post this blog because I absolutely devoured this cake.
👗 My Dress
If you want my dress with built in shorts, you can find it here!
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days.
🤔 Common Questions
Yes, You can use milk chocolate or white chocolate but it will change the taste!
Click here to find out!
Samoa Poke Cake 🍰
Ingredients
- 15.25 oz box Duncan Hines butter golden cake mix + ingredients on the back of box
- 14 oz bag sweetened coconut flakes divided
- 10 oz bag dark chocolate chips
- 1/2 tbsp neutral oil
- 9 oz caramel sauce divided
- 14 oz can sweetened condensed milk
- 8 oz creamy chocolate frosting
Instructions
- In a mixing bowl combine the cake mix and the ingredients listed on the back of the box. Then fold in a 1/2 cup sweetened coconut flakes. Pour the cake batter into a greased 9×13 baking dish and bake it for 28 minutes.
- Once the cake is done, use the handle of a wooden spoon to poke holes all over the cake, going about 3/4’s of the way down.
- In a small pot add the sweetened condensed milk, 7 oz caramel sauce, and 1/4 cup of dark chocolate chips. On a low heat continuously stir it until the chocolate chips are fully melted and the sauce is warmed. Then pour this sauce right over the warm cake, making sure to pour it evenly so it fills all the holes.
- Pop the cake in the fridge for at least an hour, so it can cool.
- Once the cake is cooled, spread a thin layer of chocolate frosting over the top of the cake.
- In a pan on low heat add the remaining coconut flakes from the bag and continuously move them around in the pan so they get golden and toasty. (Make sure you are continuously moving the coconut flakes so they don’t burn). Then sprinkle over a layer of the toasted coconut flakes to fully cover the top of the cake.
- In a small pan, add the remaining dark chocolate chips from the bag and the neutral oil. Stir that continuously on low heat until the chocolate chips are fully melted.
- Drizzle the melted chcolate diagnonly over the cake. Then take about 2 oz of caramel sauce and drizzle that diagonally over the cake. Serve & Enjoy!
Video
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