Samoa Sheet Cake Recipes

Every now and then, with all the yummy recipes I make for this blog, one recipe stand out more than the others…  a recipe I claim to be one of my top favorites from the blog. Top favorites meaning within the Top 5 of almost 1000 recipes…
Today, I am sharing one of those recipes that made my personal favorites list.
This is one cake you will want to make over and over again! It is amazing!
Ingredients
  • 2 cups flour
  • 2 cups sugar
  • ½ cup butter
  • 1 cup water
  • 4 Tablespoons cocoa
  • ½ cup shortening
  • ½ cup buttermilk
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
FROSTING
  • ½ cup butter
  • 6 Tablespoons milk
  • 3 cups powdered sugar
  • 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
  • 7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel. I used a block of Peter's Caramel.
  • ⅛ cup evaporated milk
  • ¾ cup milk chocolate chips
  • 1 teaspoon shortening or oil
Instructions
  1. Before making the cake, line an 18x13x1 inch cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet.
  2. Bake at 375 degrees F for 10 to 15 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown.

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