A chocolate cake infused with caramel? Quit playin’ with our heart! I’m sure you’re familiar with a Samoa: a chocolate cookie topped with toasted coconut, caramel, and drizzled in chocolate. Absurd! 😀
I wanted to create a poke cake that captured what people love about the Samoa: rich chocolatey goodness paired with caramel. I started with a box of devil’s food cake, which I poked (use the back of a wooden spoon or straw and be gentle) all over before pouring in a caramel sauce that soaks into the cake. Just think about that for one sec: Salty-sweet caramel sauce soaking into rich chocolate cake. It creates the moist magical slice, while combining two incredible dessert flavors.
No frosting necessary when you have a sheet of toasted coconut—the best part of this dessert. It adds a sweet crunch that you’ll want in every bite. The coconut gets drizzled with melted chocolate and caramel so gooey deliciousness. Get your poke on!
Samoa Poke Cake
Prep Time: 0 hours 10 mins
Total Time: 0 hours 55 mins
- Butter, for baking dish
- All-purpose flour, for baking dish
- 1 box Devil’s food cake mix, plus ingredients called for on box
- 1 10-oz. jar caramel, plus more for drizzling
- 3 tbsp. heavy cream
- 2 c. sweetened shredded coconut, toasted
- 1 c. melted chocolate chips
Preheat oven to 325°. Butter and flour a 9″-x-13″ baking dish. Prepare chocolate cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick comes out clean, 26 to 28 minutes.
Let cake cool 15 minutes, then use the tip of a wooden spoon to gently poke holes all over cake.
In a small saucepan, combine caramel and heavy cream. Heat over low, stirring, until completely combined and warmed through.
Pour all over cake, making sure caramel seeps into poke holes.
Top with a full layer of toasted coconut, then drizzle with melted chocolate (stir in a couple drops of vegetable oil if too thick to drizzle) and more caramel.
Let stand 10 minutes, then slice and serve.