samoa poke cake recipe

Ingredients

•     2 cups flour
•     2 cups sugar
•     4 Tablespoons cocoa
•     ½ cup shortening
•     ½ cup butter
•     1 cup water
•     ½ cup buttermilk
•     2 eggs
•     1 teaspoon vanilla
•    ½ teaspoon baking soda

FROSTING

•     ½ cup butter
•     2½ cups powdered sugar
•     6 Tablespoons milk
•     1 teaspoon vanilla
•     ⅛ cup caramel sauce, I used caramel ice cream topping in the jar

Additional Toppings

•     2½ cups toasted coconut, See instructions below for how to make it
•     ⅛ cup evaporated milk
•     ¾ cup milk chocolate chips
•     7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel. I used a block of Peter's Caramel.
•     1 teaspoon shortening or oil

Instructions

1.     Firstly, Before making the cake, line an 18x13x1 inch cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet.
2.     Bake  for 10 to 15 minutes at 375 degrees F, checking and tossing coconut regularly, every 2-5 minutes,  Coconut is done when it is golden brown. to make certain all the coconut gets toasted evenly and does not burn. 
3.     In a large mixing bowl, measure flour and sugar. Set aside.
4.     In a medium sauce pan, combine butter, water, cocoa and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
5.     Add  in that  order buttermilk,  baking soda, eggs, vanilla , mixing in-between each addition.
6.     Finally, Pour into a greased 18x13x1 inch cookie sheet and bake  for twenty minutes at 400 degrees F.

Frosting

1.    Firstly,  combine butter and milk  In a medium microwave safe bowl, and bring to a boil. Stir caramel sauce and then add powdered sugar and vanilla and stir until smooth.
2.     After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over top. Directly sprinkle with top of warm frosting with toasted coconut.
3.     In microwavable bowl, add caramel and evaporated milk and cook on high in 30 second increments, be sure to  string in between each increment.
4.     Continue to cook and stir until caramel is smooth. Drizzle over coconut.
5.     add chocolate chips and shortening (or oil)  In another microwavable bowl . Microwave on high in 30 second increments, stirring in between each increment until the chocolate in melted. Drizzle over caramel.
6.     Finally, Let  Chocolate and Caramel  drizzle set before cutting into it.
7.    enjoy 

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