Description
This Samoa Cookie Cake is a delightful dessert inspired by the classic Samoa cookie, featuring a soft cookie base layered with rich milk chocolate ganache and topped with a luscious coconut caramel topping. Perfect for sharing, it combines buttery cookie flavors with sweet caramel and toasted coconut for a crowd-pleasing treat.
Ingredients
For the Cookie Base:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Ganache:
- 6 ounces milk chocolate chips
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter
For the Coconut Caramel Topping:
- 1 cup jarred caramel sauce
- 2 cups toasted coconut
Instructions
- Prepare the Cookie Base: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with baking spray and line the bottom with parchment paper to prevent sticking. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, ensuring everything is well incorporated. Scrape down the sides and bottom of the bowl for even mixing.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet mixture, stirring just until combined. Use a rubber spatula to bring the dough together into a cohesive ball.
- Shape and Bake: Spread the cookie dough evenly into the prepared cake pan. Bake for 15 to 20 minutes, or until the edges are slightly golden and the center is set but still soft.
- Cool the Cookie Base: Allow the cookie cake to cool completely in the pan. Once cool, carefully remove it from the pan and place it on a serving plate.
- Make the Ganache: In a large microwave-safe bowl, combine the milk chocolate chips, heavy cream, and unsalted butter. Microwave in 30-second intervals, stirring and whisking between each, until the mixture is fully melted and smooth.
- Apply Ganache: Set aside 1/4 cup of the ganache for drizzling. Pour the remaining ganache evenly over the cooled cookie base. Refrigerate the cake to allow the ganache to firm up.
- Prepare Coconut Caramel Topping: Lightly warm the caramel sauce in the microwave for 20 to 30 seconds until it softens. Stir in the toasted coconut until well combined.
- Top the Cake: Carefully spread the coconut caramel mixture over the set ganache layer, taking care not to disturb the chocolate layer underneath.
- Drizzle Ganache: If needed, gently reheat the reserved ganache to loosen it, then drizzle it artistically over the coconut caramel topping.
- Chill Before Serving: For a neat presentation and easier slicing, refrigerate the fully assembled cookie cake for at least 1 hour before serving. Enjoy!
Notes
- Ensure the butter and eggs are at room temperature for best mixing results.
- Use parchment paper in the cake pan to prevent sticking and make removal easier.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes until golden, stirring occasionally.
- Allow the cookie cake to cool completely before adding ganache to avoid melting and blending layers.
- Store leftover cookie cake covered in the refrigerator for up to 3 days.
- For easier slicing, warm the knife blade under hot water and wipe dry before slicing.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
