Samoas Poke Cake
This Samoas Poke Cake inspired by Samoas Girl Scout Cookies is my new favorite! Totally irresistible!
Servings: 12 pieces
Ingredients
- 13 ounces Chocolate Cake Mix I used Betty Crocker Super Moist Milk Chocolate
- 14 ounces coconut milk I used Thai Kitchen
- 3 eggs
- 1/3 cup vegetable oil
- 12.25 oz caramel topping I used Smuckers
- 8 ounces stabilized whipped cream or cool whip
- toasted coconut
- more caramel for drizzling optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 pan with cooking spray and set aside.
- Mix the cake mix, coconut milk, eggs, and vegetable oil together.13 ounces Chocolate Cake Mix, 14 ounces coconut milk, 1/3 cup vegetable oil, 3 eggs
- Pour into 9 x 13 pan. Bake for 28 minutes or until a toothpick stuck two inches from the edge comes out with just a few crumbs.
- Let the cake cool for about 10 minutes, then poke small holes throughout the cake.
- Pour the caramel topping into the holes, making sure that you get some in each whole.12.25 oz caramel topping
- Refrigerate overnight.
- Top with cool whip, toasted coconut and additional caramel (or hot fudge).8 ounces stabilized whipped cream, toasted coconut, more caramel for drizzling