Print

Samoa Poke Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

Samoa Poke Cake is a decadent dessert inspired by the flavors of Samoa cookies, featuring a buttery yellow cake base filled with a luscious caramel and sweetened condensed milk mixture, topped with rich chocolate frosting, toasted coconut flakes, and a drizzle of caramel sauce. This no-fuss baked dessert combines creamy, crunchy, and chocolatey elements for a perfect sweet treat.

Ingredients

Cake

  • 15.25 ounces butter cake mix (1 box) (see note)
  • 3 eggs
  • ⅓ cup unsalted butter, softened
  • 1 cup water

Topping

  • 14 ounces sweetened condensed milk
  • 14 ounces caramel sauce
  • 1 cup sweetened coconut flakes
  • 16 ounces chocolate frosting (1 tub)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch by 13-inch baking dish to prevent sticking.
  2. Make Cake Batter: In a mixing bowl, prepare the cake mix according to the package directions using 3 eggs, ⅓ cup softened unsalted butter, and 1 cup water. Stir until well combined.
  3. Bake the Cake: Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Remove from oven and let cool for about 20 minutes.
  4. Mix Filling: Reserve 1/4 cup of caramel sauce for later use. In a medium bowl, combine the sweetened condensed milk and the remaining caramel sauce, stirring until smooth and well mixed.
  5. Poke Cake Holes: Use the stick end of a wooden spoon to poke holes evenly all over the cake about 1/2 inch apart. This allows the filling to soak into the cake.
  6. Add Filling to Cake: Pour the sweetened condensed milk and caramel mixture over the entire cake, making sure it seeps into the holes. Use a rubber spatula to spread it evenly over the surface. Refrigerate the cake for 2 hours to set.
  7. Toast Coconut: While the cake chills, place the coconut flakes in a large skillet over medium heat. Stir often and toast the flakes until golden brown, about 5 to 8 minutes. Remove from heat and transfer to a bowl to cool.
  8. Warm Chocolate Frosting: Place the chocolate frosting in a microwave-safe bowl and heat for 20 to 30 seconds until it’s warm enough to pour and spread easily.
  9. Frost the Cake: Remove the cake from the refrigerator and pour the warmed chocolate frosting evenly over the top. Use an offset spatula or the back of a spoon to spread the frosting smoothly.
  10. Top with Coconut and Caramel: Sprinkle the toasted coconut flakes evenly over the frosting until fully covered. Drizzle the reserved caramel sauce over the coconut for added sweetness and decoration.
  11. Final Chill and Serve: Return the cake to the refrigerator for at least 2 more hours to set completely. When ready, cut into 12 slices and serve. Store leftovers in the refrigerator covered for up to 3 days.

Notes

  • If a butter cake mix is not available, vanilla or yellow cake mix can be used instead. Cake ingredient quantities and preparation may vary slightly depending on the brand and type of mix used, so follow the package instructions accordingly.

Find it online: https://flavorspath.com/samoa-poke-cake-recipe/