Let’s kick off Valentine’s Week with a decadent Samoa Layer Cake that will satisfy any sweet tooth.
Coconut lovers listen up! You guys need to make this showstopper cake that is off-the-charts yummy.
l called it Samoa Cake, but it’s really two parts German Chocolate Cake and one part Samoa Cake. I’ve joined two delicious desserts into, well… total cake awesomeness. That’s right, I said it, cake awesomeness.
Me and my hubby have been together for over 31 years, so it’s hard to believe there are any cakes left that I’ve never made for him. Believe it or not, although l love coconut, guess what – I’ve never made German Chocolate or Samoa before. Well it’s time to give it a try…
Hey, it’s almost Valentine’s Day! This week is the perfect time to try something new. Step out of your comfort zone and bake a sweet treat for your special someone that will blow their minds. This showstopper Samoa Layer Cake is the perfect thing.
I find with most things I bake with coconut, it’s best on the first day when it’s still moist and fresh. It may be just me, but I feel it dries out quickly and draws all the moisture out of the surrounding cake. Is it just me? Not sure? This cake however was still just as yummy the next day, which makes it a real keeper.
If you’re thinking this cake looks too complicated, you can skip the Toasted Coconut Topping, and just use the Coconut Pecan Frosting in three thinner layers. You will then have a true German Chocolate Cake, and there are less steps to final assembly.
- ¼ cup cocoa
- ½ cup boiling water
- 1 cup plus 3 Tbsp softened butter
- 2-1/4 cups sugar
- 1 tsp vanilla
- 4 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 can (14 oz.) sweetened condensed milk
- 3 egg yolks, slightly beaten
- ½ cup butter
- 1 tsp vanilla
- 2 cups sweetened flaked coconut
- ¾ cup finely chopped pecans
- ½ cup toasted sweetened flaked coconut
- 2 cups icing sugar
- 2 Tbsp butter
- 3-5 Tbsp milk
- Preheat oven to 350ªF. Grease and flour 3-9" round layer pans.
- Stir together cocoa and water in a small bowl until smooth; set aside.
- Beat butter, sugar and vanilla in a stand mixer until light and fluffy, scraping down sides. Add eggs, one at a time, beating well after each addition.
- Stir together flour, baking soda and salt. Add to butter mixture alternating with chocolate mixture and buttermilk, beating only enough to blend. Pour into prepared pans.
- Bake 22-28 minutes. Cool 5 minutes, then turn out on to wire rack to cool completely. Prepare Coconut Pecan Frosting; spread between first and second layer.
- Stir together sweetened condensed milk, egg yolks and butter in a small saucepan. Cook over medium-low heat, stirring constantly for 10-12 minutes until mixture thickens and stars to bubble. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature.
- Toast coconut on parchment-lined baking sheet in a 325ºF oven for 4-6 minutes. Set aside to cool.
- In a small bowl, mix icing sugar, butter and 3 Tbsp of milk. Add additional Tbsps of milk to achieve a spreadable consistency. Ice top of cake with this frosting mixture. Sprinkle with toasted coconut. Drizzle with chocolate sauce.