No, you didn’t read that wrong. I realize it’s not that time of year. You know, the magical days when little girls (or more likely, their parents) start collecting cookie orders for Girl Scouts. Nope, if it were that time of year, the weather would be getting warmer instead of colder and I’d be a lot happier.
So what do you do when your buddy has a birthday in September and her favorite cookies are Samoas? And there are no Samoas to be had?
Well, make one, of course. A giant one. In a cookie cake!
This cookie cake is the product of two weeks of thinking and a subsequent two seconds of sheer inspiration.
See, my friend loves coconut. German chocolate cakes are her favorite, but I’ve done that before. So what could I do to make her birthday super special? I hunted everywhere, scouring cookbooks, browsing endlessly on Pinterest. I looked at Samoa bars, Samoa cakes, everything. And nothing struck me as the one.
Then I remembered how much I love cookie cakes! And a vision took place in my head. The cookie base is made with a lot of brown sugar, as well as caramel bits, to get that caramel flavor into the mix. There are also chocolate chips, both baked into the cookie and melted on top. And finally, a ring of coconut, drizzled with caramel and striped with hot fudge to resemble a Samoa.
I had to toast some coconut, which works well on parchment paper in a 350 degree oven. Just be sure to watch it, because it’s sweetened and therefore burns very fast!
It worked. It was delicious. And I don’t have a slice to show you because I gave the whole cake away. So instead, I did a step-by-step for you. The cookie before being spread with melted chocolate:
And coconut going on top. Can we get an “oooh” or an “aaaah?”
Finally, the caramel drizzle and fudge stripes!
I’ve said it before, and I’ll say it again. Everyone should get their favorite on their birthday. Loved ones of mine, are you listening?! So here’s to my friend, the coconut lover. Hope your day was amazing!
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 and 1/2 cups semi-sweet chocolate chips, divided
- 1/2 cup caramel bits (Kraft brand)
- 1 and 1/2 cups sweetened flaked coconut, toasted (see post above)
- caramel sauce (jarred or homemade)
- hot fudge sauce
Preheat the oven to 350. Coat a 9-inch round cake pan with cooking spray. Cut parchment paper to fit the bottom for easy release and then spray the sides again with pan release spray or cooking spray.
In the bowl of a stand mixer, beat butter, brown sugar, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add the flour, salt, and baking soda, beating until the dry ingredients are fully incorporated. Finally, fold in 1/2 cup of the chocolate chips and the caramel bits.
Bake for 30-35 minutes until the center is no longer jiggling. Watch it carefully to avoid overbaking. Remove from the oven and allow to cool.
When the cake is cool, toast the sweetened coconut for 5-10 minutes in the oven at 350. Watch it carefully!
Melt 1 cup of chocolate chips in the microwave for 1 minute. Remove and stir until smooth, and spread evenly over the cake’s surface. Gently press the toasted coconut in a ring pattern around the cake, working your way inward as you go. Leave a circle in the middle with no coconut to mimic the Samoa.
Gently drizzle caramel over the coconut. Fit a piping bag with a medium-sized round tip and pipe the fudge stripes evenly over the top of the surface. Allow the fudge and chocolate layer to set for at least an hour before serving.