Print

Samoa Cookie Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and indulgent dessert featuring a soft cookie base layered with creamy chocolate ganache and topped with chewy coconut caramel. This Samoa Cookie Cake delivers a perfect balance of textures and flavors in every bite.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 6 ounces milk chocolate chips
  • 1/4 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1 cup caramel sauce
  • 2 cups toasted shredded coconut
  • 2 tablespoons milk chocolate chips, melted

Instructions

  1. Preheat oven to 350°F (175°C) and prepare a 9-inch round pan with parchment paper.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. Beat butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract.
  5. Gradually add dry ingredients and mix until combined.
  6. Press dough evenly into the pan and bake for 18–22 minutes until golden. Cool completely.
  7. Heat cream and butter until simmering, then pour over chocolate chips. Stir until smooth to make ganache.
  8. Spread ganache over the cooled cookie base and chill for 15–20 minutes.
  9. Toast coconut at 325°F (160°C) for 5–8 minutes until golden.
  10. Mix toasted coconut with caramel sauce.
  11. Spread coconut caramel mixture over the ganache layer.
  12. Drizzle melted chocolate on top if desired.
  13. Chill for at least 30 minutes before slicing and serving.

Notes

  • Use dark chocolate for a richer flavor.
  • Add chopped nuts for extra crunch.
  • Sprinkle flaky sea salt for a salted caramel version.
  • Store at room temperature for up to 3 days or refrigerate up to 1 week.
  • Freeze for up to 2 months, wrapped tightly.
  • Let chilled slices sit at room temperature before serving for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/how-to-make-samoa-cookie-cake/