This Girl Scout cookie-inspired Samoa Poke Cake is a decadent dessert that’ll have you craving all things chocolate, caramel, and coconut!
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Are you a Girl Scout cookie lover? Mike’s favorite cookies are the Samoas. I’m a toss up between Thin Mints and Tagalogs. Today I’m about to win wife of the year with this Samoa Poke Cake recipe. Classic butter cake is doused with a sweet caramel mixture and then topped with chocolate frosting, toasted coconut, and more caramel sauce for a dessert no one can say no to. Perfect for potlucks or feeding a crowd, this poke cake recipe is a must-have for your recipe box!
Doesn’t that cake look amazing?! This recipe is actually from my awesome friend Jamie at Love Bakes Good Cakes. Jamie’s just released The Poke Cake Cookbook and let me tell you, I want to make all the poke cakes now. There are so many recipes I’m drooling over. So much so that I made a friend choose which one I’d make first because I couldn’t decide…and here we are!
This cake is on the sweet side and would be amazing after dinner with a cup of black coffee alongside. This cake is a labor of love. Well, maybe not a labor of love, but an exercise in patience. It does have to be refrigerated a couple times through the prep so you have to wait. But OMG is it worth the wait! This cake travels well and can be made a day ahead of time for an easy dessert recipe everyone will want the recipe for! Oh, and if you’re into homemade cakes over using a store-bought cake mix, you can totally substitute your favorite butter cake recipe for the base of this recipe. Some days I like the easy option. You do you. Then grab a fork and dive in!
Hungry for More?
- 1 box butter cake mix, plus ingredients to prepare
- 14 ounce can sweetened condensed milk
- 14 ounce jar caramel sauce
- 1 can chocolate frosting
- 1 cup sweetened coconut flakes
- Preheat your oven to 350 degrees F. Flour and grease a 9-inch x 13-inch baking dish.
- Prepare the cake mix according to package directions. Pour the batter into the prepared baking dish and bake according to package directions. Carefully remove cake from the oven and allow to rest for 20 minutes.
- Reserve 1/4 cup of the caramel sauce. In a medium bowl, stir together the sweetened condensed milk and remaining caramel sauce until combined.
- Use the stick end of a wooden spoon to poke holes all over the cake about 1/2-inch apart. Pour the sweetened condensed milk mixture over the cake being sure to get it in all the holes. Use a rubber spatula to spread evenly. Refrigerate for 2 hours.
- While the cake is chilling, place the coconut in a large skillet over medium heat. Toast the coconut until golden, stirring frequently, about 5 to 8 minutes. Transfer to a bowl to cool. Set aside.
- Place the chocolate frosting in a microwave-safe bowl. Heat for 20 to 30 seconds, or until warm enough to pour. Remove the cake from the fridge and pour the frosting all over the top of the cake. Use an offset spatula to spread the frosting evenly over the cake.
- Sprinkle the cake with toasted coconut so the entire top is covered. Drizzle the reserved caramel sauce over the coconut. Refrigerate the cake for at least 2 hours.
- Cover and store in the fridge until ready to serve.