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Samoa Poke Cake

November 10, 2021 by Elizabeth Buuck 3 Comments

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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.

slices of samoa poke cake

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.

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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Samoa Poke Cake

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  • Author: Elizabeth Buuck
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Total Time: 50 min + 1 hr chill
  • Yield: 1 Sheet Cake 1x
  • Category: Cake
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Description

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.


Ingredients

Scale

For the Chocolate Cake

  • 1 Box Dark Chocolate Cake Mix
  • 14 oz Can Eagle Brand Sweetened Condensed Milk

For the Coconut Frosting

  • 1 C (2 Sticks) Unsalted Butter, at room temperature
  • 1 tsp Coconut Extract
  • 1 tsp Vanilla Extract
  • 4 C Powdered Sugar
  • 4–6 TBSP Heavy Cream, at room temperature
  • 2 C Coconut Flakes
  • ½ C Semi-Sweet Chocolate Chips

Instructions

For the Chocolate Cake

  • Bake the cake according to the package directions in a 9X13 pan lined with parchment paper.
  • Allow the cake to cool for 15-20 minutes, then use the end of a wooden spoon to poke holes in the cake about 1-2 inches apart.
  • Pour the sweetened condensed milk evenly over the top of the cake. Use an offset spatula to spread it into an even layer and into the holes.
  • Place the cake into the fridge for at least an hour, up to overnight. *If you leave it overnight, cover with plastic wrap.

For the Coconut Frosting

  • In the bowl of a stand mixer with the paddle attachment, beat the butter for 10 minutes on medium high, scraping the bowl down every few minutes.
  • Add the salt, coconut extract, and vanilla extract, mix to combine.
  • Add ½ of the powdered sugar at a time, mixing for 3 minutes on low after each addition. Scrape down the bottom and sides of the bowl several times.
  • Add the heavy cream 2 TBSP at a time until you reach your desired consistency.
  • Spread the frosting over the chilled chocolate poke cake.
  • In a dry skillet, toast the coconut until lightly browned. Watch it closely as it can burn quickly.
  • Sprinkle the toasted coconut and chocolate chips over the top of the cake.
  • Slice and serve.

Notes

Assembled cake will keep in the fridge, covered, for up to a week

Did you make this recipe?

Tag @buuckfarmsbakery on Instagram and hashtag it #buuckfarmsbakery

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.

Filed Under: Recipes Tagged With: chocolate sheet cake, coconut desserts, coconut frosting, poke cake, samoa dessert, samoa poke cake

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Reader Interactions

Comments

  1. Kimberlee

    November 23, 2021 at 1:28 pm

    How much salt do I add to the frosting? I don’t see it listed in the ingredients. Thank you!

    Reply
    • Elizabeth Buuck

      December 30, 2021 at 5:04 pm

      Hey there! If you used unsalted butter – add 1 tsp Salt. If you butter is already salted, add 1/4 tsp Salt.

      Reply

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