This sheet cake has all the flavors of the beloved Girl Scout cookie in cake form! It has a moist and rich gluten-free chocolate cake base with a layer of sweet toasted coconut flakes and drizzled with warm melted dark chocolate. Made gluten-free, paleo-friendly, and dairy free!
I feel like as a kid, Samoa's get a bad rep. The coconut flavor is probably the primary culprit. However, as an adult I've grown to love coconut! Samoa's are now one of my favorite types of Girl Scout cookie! As such, I felt it was only appropriate to close out Girl Scout Cookie Week with a deliciously chocolaty and coconut-y Samoa Sheet Cake!
The Three Components to this Samoa Sheet Cake
The chocolate cake base
This cake begins with a rich and decadent chocolate sheet cake. We use a combination of cacao powder, coconut flour, and tapioca flour to get the texture and density just right.
The layer of toasted coconut.
This is my personal favorite part. For the coconut layer, we toast a few cups of shredded coconut until deliciously golden brown. THEN we coat the shredded coconut in a dairy free caramel sauce and spread over the top of the cake.
The dark chocolate drizzle
To put the finishing touches on this Samoa sheet cake, we drizzle warm melted dark chocolate over top of the shredded coconut layer. You can get creative here with your drizzle or just go wild with it (kinda like I did here).
Tips for Making this Samoa Sheet Cake
- This cake can get a little messy. The best cakes are right?! I like to line the baking pan with parchment paper before baking the chocolate cake layer. This makes it easy to remove and store later.
- The key to the toasted coconut layer lies within the caramel sauce. The caramel allows the coconut to stick to the cake almost like icing. If you're having trouble spreading the coconut layer, try adding a tad more caramel or a touch of maple syrup if needed.
- When cutting the cake, I highly recommend using a plastic or non-metal knife to cut into slices. Like I said above, things can get a little messy. The coconut and caramel may want to latch onto a metal utensil.
- To store this cake, simply cover the baking pan tightly with saran wrap or place pre-cut slices in an air tight container and keep in the fridge for up to a week!