Samoa Sheet Cake

Girl Scout cookie season is upon us.  I saw my first pre-order post on Facebook yesterday.  Delivery, however, will not be until March 20th.  Imagine my distress.  Luckily, this year I have a cure for the month long wait ahead.  This cake is as every bit as delicious and decimating to the diet as the Samoas that the Girl Scouts unleash upon us every year.  I came across a recipe for this amazing dessert last week, but there were several things about it that I needed to change in order to make it suit my culinary convictions.  If you're looking for fast and easy, here's a link to the original recipe.  If you despise microwaves, shortening, pre-made caramels, caramel ice cream topping from a jar, and the sickly sweet flavor of sweetened flaked coconut, read-on.  This recipe is for you. (I recommend making the caramel sauce in advance, if you need to break up your time in the kitchen.) 

Samoa Sheet Cake

Cake

• 2 cups flour
• 2 cups sugar
• 1 cup butter
• 1 cup water
• 4 Tablespoons cocoa
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla

Frosting

• ½ cup butter
• 6 Tablespoons milk
• 2½ cups powdered sugar, sifted
• 1 teaspoon vanilla
• ⅛ cup caramel sauce, recipe below

Toppings

• 2½ cups toasted dessicated coconut
• the remainder of the caramel sauce you made for the frosting
• 8 oz melted milk chocolate (I use Callebaut Belgian milk chocolate)

DIRECTIONS

1. Toasting the coconut:  Spread the dessicated coconut out evenly on an 18 x 13 x 1 inch cookie sheet and bake at 375 degrees F for 10 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown.
2. In a large mixing bowl, combine the flour and sugar. Set aside.
3. In a medium sauce pan, combine butter, water, and cocoa. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
4. Add buttermilk, then baking soda, then eggs and vanilla in that order, mixing between each addition.
5. Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.

Frosting

1. In a medium saucepan, combine butter and milk and bring to a boil. Stir in 1/8 cup caramel sauce (recipe below) and then add powdered sugar and vanilla and stir until smooth.
2. After the cake has been baked, remove it from the oven and poke holes in the hot cake with a fork. Pour frosting evenly over the entire cake. Immediately sprinkle the toasted coconut over the warm frosting.

Toppings

Drizzle the remainder of the caramel sauce over the toasted coconut laden cake.  In a glass bowl, set over a pan of simmering water, melt the chocolate, stirring constantly.  Drizzle the melted chocolate over the caramel.  Allow the chocolate and caramel to set before serving. 

Caramel Sauce

• 2 cups sugar 
• 1/2 cup water 
• 1 cup heavy cream
• 1 vanilla bean, split in half lengthwise
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons unsalted butter 
• 1 teaspoon fleur de sel (sea salt) 

DIRECTIONS

1. Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.
   
2. Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add lemon juice, butter, and salt. Stir to combine.  Remove the vanilla pod before pouring into a glass jar.
   
3. Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.
   

*Printable Recipe*