My favorite Girl Scout Cookie of all time has always been the Samoa
And now Girl Scout Samoa Cookie Cake is my favorite cake!
Buttery shortbread cookie with coconut and caramel
Chocolate on the bottom just like the real deal for an authentic copy cat version of the best vegan Samoa cookies ever!
But that’s just the cookies!
Wait until you see this cake!
Tall chocolate cake layers filled with caramel coconut buttercream and cookie butter icing!
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
Make it Gluten Free!
Since this chocolate cake recipe works great with a gluten blend like Bob’s Red Mill *not sponsored
3-7″ Cake Layers are typically my choice, but if you only have 8″ pans simply make a 2 layer cake instead with no changes to the recipes
Most of the components of this cake can be made well in advance to cut down on the work load
The cake layers can be made one or two days in advance and then wrapped airtight and refrigerated or frozen.
Caramel can be made up to 1 week in advance and stored in the refrigerator and since it gets thicker as it sits this is always a great idea!
Ganache can also be made up to 1 week in advance and then rewarmed before pouring onto the cake.
While the buttercream can also be made up to 1 week in advance, stored in the refrigerator
Then bring it to room temperature and re-whip the day you are to assemble the cake.
CLICK HERE FOR THE BEST TIPS ON RE-WHIPPING BUTTERCREAM
PS- Those cookies stay beautifully in the freezer for up to 1 month!
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW I MADE THIS CAKE!
Yield: serves 8 people
Girl Scout Samoa Cake
Prep Time
3 hours
Cook Time
30 minutes
Total Time
3 hours 30 minutes
Instructions
- Prepare all your recipes as per the instructions on each blog post.
- The cake will be baked into 3-7″ cake pans *see notes for success section
- Add the cookie butter to approximately ¾ of the finished buttercream recipe for the icing
- The remaining buttercream gets 1¼ cups of the toasted coconut folded in and approximately ¼ cup of the cooled caramel recipe for the filling
- The remaining ¼ cup toasted coconut is used for garnish on the cake
- With the remaining caramel used as drip along with the ganache drip *see video tutorial
Notes
The iced cake will stay fresh in the refrigerator for up to 1 week covered to prevent drying of cut slices.
The uncut cake will stay fresh as the buttercream acts as a great seal to protect the cake from drying out
