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Sinful Samoa Cake

  • Author: Julianne Bayer
  • Prep Time: 2 hours 30 mins
  • Cook Time: 25 mins
  • Total Time: 2 hours 55 minutes
  • Yield: 8-10 servings

Description

This chocolate cake is filled with a decadent coconut caramel cream cheese and frosted with a fudge dark chocolate buttercream. It is piled high with toasted coconut and drizzled with caramel and chocolate.

Ingredients

  • 1 box Betty Crocker Chocolate Fudge Cake Mix
  • ¼ C Hershey’s Special Dark Cocoa Powder
  • ¾ C Vegetable oil
  • 3 Large eggs
  • 1 C Light sour cream
  • 2 tsp Vanilla extract
  • For the filling
  • 2 pk Cream cheese, softened
  • 1/2 cup granulated sugar
  • ¼ C Caramel sauce
  • 2 tbsp Heavy whipping cream
  • ¾ C Toasted Coconut
  • For the frosting
  • 1 C (2 sticks) Unsalted butter, softened
  • ½ C Hershey’s Special Dark Cocoa Powder
  • 3 C Powdered sugar
  • 2 tbsp Heavy cream
  • 1 tsp Vanilla extract
  • For the topping
  • 1 C Toasted coconut
  • Caramel sauce
  • Hot fudge sauce
  • Samoa Cookies

Instructions

  1. Preheat oven to 350°F. Grease and flour two 8” pan. Line the bottom of the pan with parchment paper (optional).
  2. Combine cake mix, cocoa powder, vegetable oil, eggs, sour cream and vanilla extract. Mix thoroughly, turning the batter over to mix.Divide batter evenly between pans.
  3. Bake at 350°F for 22-28 minutes or until the center has risen. Insert a toothpick into the center of the cake and if the tooth pick comes out clean, the cake is done.Remove from oven and all to cool completely.
  4. While the oven is still on, toast 2 cups of sweetened coconut until lightly brown 10-20 minutes. It is best to toast on a baking sheet lined with parchment paper.
  5. Once cooled, cut the dome off the top of the cake so the cake is flat on top. Freeze for 15-20 minutes.
  6. Allow cream cheese to soften to room temperature. Beat on medium high speed until light and fluffy. Then add the granulated sugar and continue beating until smooth.
  7. Slowly add caramel sauce and heavy whipping cream. Beat on low speed until liquid is mixed into cream cheese and increase speed to medium-high. Beat for another 60 seconds until light and smooth. Add toasted coconut and mix into cream cheese.
  8. Layer caramel cream cheese on top of the bottom layer of cake. Put second layer on top and freeze for 20-30 minutes.
  9. Allow butter to soften to room temperature. Beat on medium high speed until light and fluffy.
  10. Add cocoa powder and beat on low speed until incorporated. Increase speed to medium high and beat until cocoa is mixed into butter.
  11. Reduce speed to low, and slowly add powdered sugar, one cup at a time. Alternate with heavy cream and vanilla extract.
  12. Once powdered sugar is incorporated, increase speed to medium high and beat for 1-2 minutes until light and fluffy.
  13. Remove cake from the freezer and frost the outside of the cake. Top with toasted coconut and gently press on top the top of the cake.
  14. Cut Samoa cookies in half and align along the bottom of the cake.
  15. Heat hot fudge sauce for 30 seconds and stir. Drizzle top of cake with hot fudge and caramel sauce.
  16. Keep cake refrigerated. Remove from the refrigerator 30 minutes before serving.

Notes

  • Cake recipe adapted from The Cake Mix Doctor. If using two 9″ pans, baking times will be altered accordingly.
  • Please watch coconut carefully- baking (toasting) times will always vary depending on the quality and moisture in the coconut and oven temperature.
  • Feel free to use your favorite chocolate cake recipe instead
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