Girl Scout Samoa Cake
Ingredients
- 1 Recipe Chocolate Cake
- 1 Recipe American Buttercream
- 1 Jar~ 10 ounces Biscoff Cookie Butter
- 1 Recipe Girl Scout Samoa Cookies
- ½ Recipe Vegan Ganache
- ½ Recipe Caramel Sauce
- Toasted Coconut unsweetened flakes 1½ cups
Instructions
- Prepare all your recipes as per the instructions on each blog post.
- The cake will be baked into 3-7" cake pans *see notes for success section
- Add the cookie butter to approximately ¾ of the finished buttercream recipe for the icing
- The remaining buttercream gets 1¼ cups of the toasted coconut folded in and approximately ¼ cup of the cooled caramel recipe for the filling
- The remaining ¼ cup toasted coconut is used for garnish on the cake
- With the remaining caramel used as drip along with the ganache drip *see video tutorial
Video
Notes
The iced cake will stay fresh in the refrigerator for up to 1 week covered to prevent drying of cut slices.
The uncut cake will stay fresh as the buttercream acts as a great seal to protect the cake from drying out
Tried this recipe?Let us know how it was!