Samoa Poke Cake

This Samoa Poke Cake is the best twist on your favorite girl scout cookie! Moist chocolate cake, creamy coconut frosting, and a sprinkle of chocolate chips and toasted coconut.

This post is sponsored by Eagle Brand Milk, but as always all thoughts and opinions are my own. Thank you for supporting the brands that make Buuck Farms Bakery possible.

If you love chocolate and coconut, this easy Samoa Poke Cake is for you. It’s super easy to bake thanks to a boxed mixed and is extra gooey because it’s soaked in sweet and creamy Eagle Brand Sweetened Condensed Milk. The perfect sheet cake for a casual get together or a random Tuesday. Let’s make it!

How to Make Samoa Poke Cake

Make the Chocolate Cake

Start by baking the chocolate cake according to the package directions in a 9X13 pan lined with parchment paper. Let the cake cool for about 10-15 minutes, then use the end of a wooden spoon to poke holes in the cake all over, about 2 inches apart.

Then, pour the sweetened condensed milk all over the cake and into the holes. Use an offset spatula to spread it into an even layer. Place the cake in the fridge for at least an hour, and up to overnight. *If you are leaving it overnight, cover it with plastic wrap.

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In a dry skillet, add the coconut and toast over medium heat stirring often. Watch it closely, because it is easy to burn. Once golden, remove from heat and set aside.

Make the Coconut Buttercream

In the bowl of a stand mixer with the paddle attachment, cream the butter for 10 minutes, scraping down the bowl every couple of minutes to make sure all the butter is getting whipped. Add the salt, vanilla, and coconut extract, and mix to combine.

Then, add half of the powdered sugar at a time, mixing on low for 3 minutes after each addition. Be sure to scrape the bowl down occasionally to ensure an even texture. Once the powdered sugar is incorporated, with the mixer on the lowest setting, add the heavy cream 1 TBSP at a time until you reach your desired consistency.

Assemble the Samoa Poke Cake

Spread the coconut buttercream onto the chilled chocolate cake in an even layer. Use an offset spatula or the back of a spoon to swirl the buttercream around. Sprinkle on the chocolate chips and toasted coconut flakes. Slice, and serve!

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If you loved the recipe for this Samoa Poke Cake, make sure to check out some of my other cake recipes, like this Classic Birthday Cake, or this Chocolate Snack Cake.