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Samoa Layer Cake

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Ingredients
  

  • 1/4 cup cocoa
  • 1/2 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
  • 1/2 tsp salt
  • 1 cup buttermilk

COCONUT PECAN FROSTING

  • 1 can, 14 oz. sweetened condensed milk
  • 3 egg yolks, slightly beaten
  • 1/2 cup butter
  • 1 tsp vanilla
  • 2 cups sweetened flaked coconut
  • 3/4 cup finely chopped pecans

TOASTED COCONUT TOPPING

  • 1/2 cup toasted sweetened flaked coconut
  • 2 cups icing sugar
  • 2 Tbsp butter
  • 3-5 Tbsp milk

Instructions
 

  • 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.

TO MAKE COCONUT PECAN FROSTING

  • 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.

TO MAKE TOASTED COCONUT TOPPING

  • 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.