This Samoa Poke Cake is a delicious twist on the classic Girl Scout cookie—moist chocolate cake soaked with sweetened condensed milk, topped with a creamy coconut buttercream, toasted coconut, and chocolate chips.
This post is sponsored by Eagle Brand Milk. All opinions are my own. Thank you for supporting the brands that make Buuck Farms Bakery possible.
If you love chocolate and coconut, this Samoa Poke Cake is an easy, crowd-pleasing treat. Using a boxed chocolate cake mix keeps the bake simple, while a can of Eagle Brand Sweetened Condensed Milk soaks into the cake for extra gooey richness. Top it with a light coconut buttercream, toasted coconut, and chocolate chips for a cake that’s perfect for gatherings or a cozy weeknight dessert.
How to Make Samoa Poke Cake
Make the Chocolate Cake
Preheat and prepare the chocolate cake according to the package directions, baking it in a 9×13 pan lined with parchment paper. After baking, let the cake cool for 10–15 minutes. Use the handle end of a wooden spoon to poke holes evenly across the top, about 1–2 inches apart.
Pour a 14-ounce can of sweetened condensed milk over the cake, making sure some of it fills the holes. Spread gently with an offset spatula so it’s distributed evenly. Chill the cake in the refrigerator for at least one hour, or up to overnight (cover with plastic wrap if chilling overnight).
While the cake chills, toast the coconut: place coconut flakes in a dry skillet over medium heat and stir frequently until they turn a light golden brown. Remove from heat immediately to avoid burning and set aside to cool.
Make the Coconut Buttercream
In a stand mixer fitted with the paddle attachment, beat 1 cup (2 sticks) of room-temperature unsalted butter on medium-high for about 10 minutes, scraping down the bowl every few minutes. Add 1 teaspoon coconut extract, 1 teaspoon vanilla extract, and a pinch of salt, then mix to combine.
With the mixer on low, add powdered sugar in two additions (about 4 cups total), mixing for 2–3 minutes after each addition and scraping the bowl as needed. With the mixer on the lowest speed, add 4–6 tablespoons of room-temperature heavy cream, 1–2 tablespoons at a time, until the frosting reaches your desired spreading consistency.
Assemble the Samoa Poke Cake
Remove the chilled cake from the refrigerator and spread the coconut buttercream evenly over the top. Use an offset spatula or the back of a spoon to create gentle swirls. Sprinkle ½ cup semi-sweet chocolate chips and the toasted coconut flakes across the top. Slice and serve.
Samoa Poke Cake
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- Author: Elizabeth Buuck
- Prep Time: 30 min
- Cook Time: 20 min
- Total Time: 50 min + 1 hr chill
- Yield: 1 Sheet Cake
- Category: Cake
Description
This Samoa Poke Cake combines a tender chocolate cake soaked with sweetened condensed milk, a light coconut buttercream, toasted coconut, and chocolate chips for a dessert inspired by the beloved cookie.
Ingredients
For the Chocolate Cake
- 1 box dark chocolate cake mix
- 1 (14 oz) can Eagle Brand sweetened condensed milk
For the Coconut Frosting
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 4–6 tbsp heavy cream, room temperature
- 2 cups coconut flakes (for toasting)
- ½ cup semi-sweet chocolate chips
Instructions
For the Chocolate Cake
- Bake the cake according to package directions in a 9×13 pan lined with parchment paper.
- Allow the cake to cool for 15–20 minutes, then poke holes about 1–2 inches apart with the end of a wooden spoon.
- Pour the sweetened condensed milk evenly over the cake, spreading with an offset spatula so some fills the holes.
- Refrigerate the cake for at least 1 hour, or up to overnight (cover if chilling overnight).
For the Coconut Frosting
- In a stand mixer with the paddle attachment, beat the butter on medium-high for about 10 minutes, scraping the bowl occasionally.
- Add salt, coconut extract, and vanilla, and mix to combine.
- Add powdered sugar in two additions, mixing on low for 2–3 minutes after each addition and scraping the bowl as needed.
- With the mixer on low, add heavy cream 1–2 tbsp at a time until the frosting reaches desired consistency.
- Spread the frosting over the chilled cake.
- Toast coconut flakes in a dry skillet over medium heat, stirring constantly until lightly browned; watch carefully to avoid burning.
- Sprinkle toasted coconut and chocolate chips over the frosted cake.
- Slice and serve.
Notes
The assembled cake will keep, covered, in the refrigerator for up to one week.
If you enjoyed this Samoa Poke Cake, try other cake recipes from the blog such as Classic Birthday Cake or Chocolate Snack Cake.