Samoa Sheet Cake
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!
Servings: 1 Sheet Cake
Calories: 169kcal
Ingredients
For the Cake
- ½ cup cacao powder
- ⅓ cup coconut flour
- ⅓ cup tapioca flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- ½ cup coconut sugar
- 4 eggs
- 1 teaspoon vanilla
For the Coconut Layer
- 2 cups unsweetened shredded coconut
- 2 tablespoon coconut oil melted and cooled
- ⅔ cup caramel sauce
For the Chocolate Drizzle
- 1 cup dark chocolate chips
Instructions
For the Cake
- Preheat oven to 350 F. In a mixing bowl, mix the cacao powder, coconut flour, tapioca flour, baking soda, baking powder, and sea salt; set aside.½ cup cacao powder, ⅓ cup coconut flour, ⅓ cup tapioca flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
- In a separate bowl, whisk together the almond milk and apple cider vinegar; add in the coconut sugar, eggs, and vanilla and whisk until well combined. Slowly fold in the flour mixture into the bowl with the almond milk.1 cup unsweetened almond milk, 1 tablespoon apple cider vinegar, ½ cup coconut sugar, 4 eggs, 1 teaspoon vanilla
- Pour cake batter into a 9 x 13 sheet pan lined with parchment paper; bake for 22 - 28 minutes until a tooth pick can be inserted in the middle and come out clean.
For the Coconut Layer
- Increase oven temperature to 400 F. In a bowl, mix together the shredded coconut and coconut oil and spread evenly into a baking sheet; bake for 12 - 15 minutes until golden.2 cups unsweetened shredded coconut, 2 tablespoon coconut oil
- Transfer the toasted coconut into a bowl and mix with the caramel sauce until fully coated.⅔ cup caramel sauce
- Spread the toasted coconut evenly over top of the cooled chocolate cake.
For the Chocolate Drizzle
- Melt the dark chocolate chips in a skillet over low heat* until fully melted.1 cup dark chocolate chips
- Drizzle the chocolate over top of the coconut layer.
Notes
*Note : My go-to process to easily melt chocolate is with a make-shift double boiler. Simply fill a small pot about ¼ of the way full with water and heat over medium low heat. Place the chocolate in a skillet and position on top of the pot. As the water beneath begins to simmer, the indirect heat will melt the chocolate perfectly with limited risk of burning. If you need to thin out the chocolate, add a little coconut oil 1 teaspoon at a time until desired consistency.
Nutrition
Serving: 1Slice | Calories: 169kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g