Samoa Poke Cake
This chocolate cake infused with caramel and topped with toasted coconut then drizzled with chocolate reminds us of Samoa Cookies. Gluten-free cake mixes work well with this recipe, too. Thank you, Girl Scouts! We love your cookies!
|butter, for baking dish|
|flour, for baking dish|
|1 box||devil's food cake mix (plus ingredients it calls for)|
|1 (10-ounce) jar||caramel ice cream topping, plus more for drizzling|
|3 tablespoons||heavy cream|
|2 cups||toasted sweetened shredded coconut|
|1 cup||melted semisweet chocolate chips|
Preheat oven to 325 degrees F. Butter and flour a 9-x-13" baking dish. Prepare chocolate cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick comes out clean, 26 to 28 minutes.
Let cake cool 15 minutes, then use the tip of a wooden spoon to gently poke holes all over cake.
In a small saucepan, combine jar of caramel and heavy cream. Heat over low, stirring, until completely combined and warmed through.
Pour all over cake, making sure caramel seeps into poke holes.
Top with a full layer of toasted coconut, then drizzle with melted chocolate (stir in a couple drops of vegetable oil if too thick to drizzle) and more caramel.
Let stand 10 minutes, then slice and serve.