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Samoa Poke Cake

Samoa Poke Cake: A Chocolate Coconut Treat You’ll Love

Indulge in this Samoa Poke Cake, a delightful blend of rich chocolate, gooey caramel, and toasted coconut, reminiscent of classic Girl Scout cookies.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Butter Cake Mix Substitute with vanilla or yellow cake mix if needed.
  • 3 large Eggs Flax eggs can be used for a vegan option.
  • 1/2 cup Unsalted Butter Use margarine or vegan butter for a dairy-free version.
  • 1 cup Water Milk can be used for enhanced flavor.
For the Poke Mixture
  • 1 can Sweetened Condensed Milk Use regular, avoid low-fat alternatives.
  • 1/2 cup Caramel Sauce Homemade or store-bought.
For the Topping
  • 2 cups Sweetened Coconut Flakes Unsweetened can be used for less sweetness.
  • 1 container Chocolate Frosting Consider using homemade ganache or whipped cream.

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Whisk
  • Wooden Spoon
  • Skillet
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a mixing bowl, combine cake mix, eggs, melted butter, and water until smooth. Pour into the prepared dish.
  3. Bake for 30 to 35 minutes. Check doneness with a toothpick.
  4. Whisk together sweetened condensed milk and most of the caramel sauce in a separate bowl.
  5. Poke holes in the cooled cake with the end of a wooden spoon.
  6. Pour the milk mixture over the cake, cover with plastic wrap, and refrigerate for at least 2 hours.
  7. Toast sweetened coconut flakes in a skillet over medium heat for 5-8 minutes until golden brown.
  8. Warm chocolate frosting in the microwave and spread over the chilled cake.
  9. Sprinkle toasted coconut over the frosting, drizzle reserved caramel sauce on top, and refrigerate for 2 more hours.
  10. Slice the cake into 12 pieces and serve.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 220mgPotassium: 170mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Cool the cake completely before poking holes to maintain its structure. Keep an eye on the coconut while toasting to prevent burning. Refrigerate for easier slicing.

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