Samoa Cake
Prep time: 
Cook time: 
Total time: 
Yield: 1 Four-Layer Cake
  • For the cake:

  • 2 cups butter, softened
  • 4 cups sugar
  • 8 eggs, room temperature
  • 2 cups buttermilk
  • 2 teaspoons coconut flavoring
  • 2 teaspoons vanilla extract
  • 5 cups flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup sweetened shredded coconut, divided
  • ½ cup dulce de leche or thick caramel sauce (store-bought or homemade)
  • 2 boxes Samoas

  • For the buttercream:

  • 1 cup butter, softened
  • ½ cup shortening
  • 4½ cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Purple food coloring
  1. Preheat the oven to 350 degrees F.
  2. Butter and flour four 7-inch round cake pans and line bottoms with parchment.
  3. Cream together the butter and sugar. Add in the eggs, 1 at a time, mixing well after each.
  4. Whisk together the flour, baking powder and salt. Stir the coconut flavoring and vanilla into the buttermilk.
  5. Add in ⅓ of the dry mixture into the creamed butter/sugar mixture. Mix. Add in ½ of the buttermilk. Mix again. Repeat till all the flour and buttermilk are combined. Fold in ½ cup shredded coconut.
  6. Divide batter evenly among the cake pans. Bake in preheated oven for 40 to 50 minutes till a toothpick inserted comes out clean.
  7. Spread the remaining ½ cup coconut evenly on a baking sheet. Bake in a preheated 350 degree oven for about 10 minutes till nicely browned, stirring every couple of minutes. Let cool.
  8. For the buttercream: Cream together the butter and shortening. Gradually add in the powdered sugar. Add in the milk, vanilla and desired amount of food coloring. Mix till combined.
  9. To Assemble: Roughly chop 1 box of Samoa cookies. Starting with the first layer of cake, spread about ¼ cup of frosting across the top. Sprinkle ⅓ of the chopped cookies in the middle of the layer, leaving a ½ inch border around the edge. Drizzle some of the dulce de leche over the cookies. Top with the next layer of cake and repeat this process 2 more times, then top with the last layer of cake. Cover the whole cake with the purple frosting. Place whole Samoa cookies onto the cake in a pattern and add toasted coconut along the top edge of the cake.
Recipe by Studio DIY at