Samoa Sheet Cake



3 cups unsalted butter, room temperature

3 cups sugar

12 large eggs

4 1⁄2 cups flour

1 1⁄2 cups unsweetened cocoa powder

4 1⁄2 teaspoons baking powder

1 1⁄2 teaspoons kosher salt

3 cups milk


1 cup unsalted butter, softened

3 cups confectioners' sugar

1⁄2 cup caramel sauce

1⁄4 cup milk


2 cups sweetened flaked coconut, toasted

1⁄2 cup chocolate chips, melted

1⁄2 cup caramel sauce



Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.

Using a hand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until combined.

In a separate bowl whisk together the flour, cocoa powder, baking powder and salt.

Add the dry ingredients in two batches alternating with the milk. Mix until just combined.

Pour into the prepared sheet tray and spread to an even layer.

Bake for 25-30 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool fully.

Spread the frosting on top of the cake. Sprinkle the toasted coconut over the cake followed by a drizzle of chocolate and caramel sauce.


Using a hand mixer beat ingredients until the mixture is light and fluffy.

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