This sheet cake is magical.
Magical in taste.
And magical in that it fed an entire hungry volleyball team.
That’s why I love the sheet cakes, and the slab pies, and the bar desserts.
They feed the masses, and I’m a big fan of feeding the masses.
Who are we kidding though, I love all things covered in sugar and happiness.
This cake is like your average poke cake except not. It’s doused in a homemade caramel sauce, smothered with freshly whipped and slightly sweetened cream, and then covered in caramel, chocolate and toasted coconut. It is a little bit out of control, and totally amazing.
It’s REALLY rich, so a little goes a long way in feeding a large crowd!
Samoa Girl Scout cookies are probably the best Girl Scout cookies out there.
That’s why there’s approximately 4 billion samoa recipes in existence. Anywhere from cakes to cookies to brownies to trifles to fudge. You name it, it’s probably been Samoafied.
Remember there is always a reason everybody loves it so much, though!!
So, I was trying to make my own chocolate drizzle for the top before I cheated and resorted to Mrs. Richardson Hot Fudge Sauce.
Every time I tried warming up the chocolate, it ended up seizing, no matter how careful I was to make sure no liquid came within twenty feet of it.
So, I just did what any normal human would do. I chopped up some nuts, threw in some marshmallows and pretended like I was just making fudge.
It didn’t work. In case you were wondering.
- 2 cups flour
- 2 cups sugar
- 1/4 teaspoon salt
- 4 heaping tablespoons cocoa
- 1 cup butter
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 whole eggs, slightly beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 6 tablespoons evaporated milk
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1/8 cup caramel ice cream topping
- Freshly whipped cream (4 cups heavy whipping cream + 1 cup powdered sugar)
- 2 1/2 cups coconut, toasted
- Caramel ice cream topping
- Hot fudge ice cream topping
- Preheat oven to 375° F. Pour 2 1/2 cups coconut onto a rimmed baking sheet and toast in the preheated oven for 10-15 minutes. Be careful to check and toss the coconut regularly to ensure even browning. Coconut is done when it turns a golden brown color.
- Turn the oven down to 350°F.
- Combine flour, sugar, and salt in a large mixing bowl.
- In a medium sauce pan, melt butter. Add the cocoa and stir to combine. Add boiling water and let mixture boil for thirty seconds. Take it off the heat and pour over the flour mixture. Stir lightly. Add the buttermilk, eggs, baking soda and vanilla and stir to combine. Pour into a greased rimmed baking sheet and bake for 20 minutes.
- Add all the ingredients to a medium sized mixing bowl and stir until smooth.
- Once the cake is done baking, remove from the oven, and while it's still hot, poke holes all throughout the cake with a fork. Pour caramel evenly over top and spread evenly so the caramel soaks into all the holes.
- In the bowl of an electric mixer, add 4 cups heavy whipping cream and 1 cup powdered sugar and beat until stiff peaks form. Spread over cooled cake. Top with toasted coconut, and drizzle with caramel and hot fudge ice cream toppings. Enjoy!