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Samoa Poke Cake Recipe

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  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Samoa Poke Cake is a decadent and indulgent dessert inspired by the flavors of the famous Samoa cookies. Featuring a moist butter cake base infused with a luscious layer of caramel and sweetened condensed milk, this cake is then topped with rich chocolate frosting, toasted coconut flakes, and a drizzle of caramel sauce. Perfect for special occasions or satisfying your sweet tooth with layers of gooey caramel, creamy chocolate, and crunchy coconut.

Ingredients

Cake

  • 15.25 ounces butter cake mix (1 box)
  • 3 eggs
  • ⅓ cup unsalted butter, softened
  • 1 cup water

Topping

  • 14 ounces sweetened condensed milk
  • 14 ounces caramel sauce
  • 1 cup sweetened coconut flakes
  • 16 ounces chocolate frosting (1 tub)

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch by 13-inch baking dish thoroughly to prevent sticking.
  2. Make the Cake Batter: In a large bowl, combine the butter cake mix, eggs, softened unsalted butter, and water. Mix according to the package directions until smooth and well incorporated. Pour the batter evenly into the prepared baking dish.
  3. Bake the Cake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool for about 20 minutes.
  4. Prepare Caramel Mixture: While the cake cools, reserve ¼ cup of the caramel sauce for topping later. In a medium bowl, stir together the remaining caramel sauce and the entire 14-ounce can of sweetened condensed milk until well combined.
  5. Make Holes in the Cake: Using the stick end of a wooden spoon, poke holes all over the cake about ½ inch apart. This allows the caramel mixture to seep into the cake, making it moist and flavorful.
  6. Apply Caramel Mixture: Slowly pour the caramel and sweetened condensed milk mixture over the cake, making sure to fill all the holes. Use a rubber spatula to spread the mixture evenly across the surface of the cake. Refrigerate the cake for 2 hours to let the flavors meld.
  7. Toast Coconut: While the cake chills, place the sweetened coconut flakes in a large skillet over medium heat. Toast, stirring frequently, until the coconut turns golden brown, about 5 to 8 minutes. Be careful not to burn it. Transfer toasted coconut to a bowl and let cool.
  8. Warm Chocolate Frosting: Put the chocolate frosting in a microwave-safe bowl and heat it for 20 to 30 seconds or until warm enough to pour and spread easily.
  9. Frost the Cake: Remove the cake from the refrigerator and pour the warmed chocolate frosting evenly over the top. Use an offset spatula or the back of a spoon to spread the frosting smoothly over the cake.
  10. Add Coconut and Caramel Drizzle: Sprinkle the toasted coconut generously over the chocolate frosting until the entire surface is covered. Finally, drizzle the reserved ¼ cup caramel sauce over the toasted coconut.
  11. Chill and Serve: Refrigerate the cake for at least 2 more hours to set everything. Once chilled, cut into 12 slices and serve. Store any leftovers covered in the refrigerator for up to 3 days.

Notes

  • You can substitute homemade caramel sauce if desired for a richer flavor.
  • Ensure the coconut flakes are toasted evenly by stirring continuously during toasting.
  • Use room temperature butter in the cake batter for better texture.
  • For clean slices, use a sharp knife warmed under hot water before cutting.

Find it online: https://dishmelt.com/samoa-poke-cake-recipe/