Samoa Cake

I saw a recipe on Cakebycourtney on Instagram and I decided to re-create it but with CHEATS!!

I actually did all the research/brainstorming but my 17 year old daughter followed all my instructions and made the cake herself!!

The original recipe is HERE - I'm just going to post my cheats.

This cake was SO DELICIOUS! 

INGREDIENTS NEEDED:

2 boxes Betty Crocker Devil's Food Cake

1 cup Vegetable oil

6 eggs

1 cup greek yogurt

1 package guittard chocolate chips

1 1/6 cups heavy cream (divided)

Shortbread cookies (Walker's)

Buttercream frosting

14 oz bag shredded sweetened coconut shreds

2 Tablespoons corn syrup

1 cup sugar

Water

Salt

Vanilla extract

EQUIPMENT

Sheet pan

6" cake ring

FOR THE CAKE
2 boxes of Betty Crocker Devil's Food Cake
1 cup greek yogurt
Follow the directions on the box (1 c veg oil + 6 eggs) and add 1 cup of greek yogurt
Next time I think I'll just do 1 box and 1/2 cup greek yogurt

Grease a sheet pan, cover with parchment paper and grease parchment paper, put batter on cookie sheet and bake at 325 degrees for 25 minutes

FOR THE GANACHE

1 cup milk chocolate guittard chocolate chips

1/2 cup heavy cream

Warm heavy cream in the microwave for 1 minute. Pour warm cream over chips and let sit for a few minutes - then stir to incorporate.

FOR THE ICING
Medium tub Buttercream frosting from my local grocery store (Harmon's)
Shortbread cookies crumbled up

Incorporate the crumbles into the frosting. It's best to leave the frosting out to get to room temp so that it's easier to work with.

FOR THE SHORTBREAD

Walker's shortbread cookies!!

FOR THE COCONUT FILLING

1 cup granulated sugar
1/2 cup water
2 teaspoons corn syrup
2/3 cup heavy whipping cream
1 teaspoon pure vanilla extract
2 teaspoons salt
14 oz. bag of sweetened shredded coconut


Mix sugar, water and corn syrup in a small saucepan.
Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
Mix in salt and vanilla. Stir to combine.

Set the caramel sauce to the side and let cool while you toast the coconut.
Set your oven to 425 degrees F. Line a baking sheet with parchment and pour all of the coconut evenly onto the baking sheet. Bake the coconut for about 4 minutes, or until golden brown. Remove from oven and toss, and then toast for another 4-5 minutes, or until golden brown all over. Let cool completely.
Combine the caramel and the coconut. You’ll use about 1/3 of the mixture for each layer of the cake.

Use the 6" cake ring to cut out 3 circles of cake.

LAYERING:

Cake

Ganache

Cookie crumbs

Piped frosting

Coconut & Caramel filling

REPEAT

As you can see, our first attempt was a little wonky. We still need to figure out how to help it keep it's shape!! I'll update this post when we do!!