My favourite Woman Scout Cookie of all time has all the time been the Samoa
And now it’s a cake! Woman Scout Samoa Cookie Cake is now my favourite cake!
Buttery shortbread cookie with coconut and caramel with chocolate on the underside make the perfect vegan Samoa cookies ever!
Tall chocolate cake layers crammed with caramel coconut buttercream and cookie butter icing!
Copy Cat Samoa Woman Scout Cookies on prime are simply excellent with vegan chocolate ganache and caramel drips
Better part is, every slice will get it’s personal Samoa cookie garnish!
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW I MADE THIS CAKE!
This web site could comprise hyperlinks as a part of the Amazon Associates program, which suggests while you click on a hyperlink and make a purchase order by means of my web site I could earn a small fee at no further value to you
Notes for Success:
Make it Gluten Free!
Since this chocolate cake recipe works nice with a gluten mix like Bob’s Crimson Mill *not sponsored
3-7″ Cake Layers are usually my selection, however when you solely have 8″ pans merely make a 2 layer cake as an alternative with no modifications to the recipes
A lot of the parts of this cake may be made nicely prematurely to chop down on the work load
The cake layers may be made one or two days prematurely after which wrapped hermetic and refrigerated or frozen.
Caramel may be made as much as 1 week prematurely and saved within the fridge and because it will get thicker because it sits that is all the time an awesome thought!
Ganache will also be made as much as 1 week prematurely after which rewarmed earlier than pouring onto the cake.
Whereas the buttercream will also be made as much as 1 week prematurely, saved within the fridge
Then convey it to room temperature and re-whip the day you might be to assemble the cake.
CLICK HERE FOR THE BEST TIPS ON RE-WHIPPING BUTTERCREAM
PS- These cookies keep superbly within the freezer for as much as 1 month!
Yield: serves 8 individuals
Woman Scout Samoa Cake
Prep Time
3 hours
Prepare dinner Time
half-hour
Whole Time
3 hours half-hour
Substances
1 Jar~ 10 ounces Biscoff Cookie Butter
Directions
- Put together all of your recipes as per the directions on every weblog put up.
- The cake will probably be baked into 3-7″ cake pans *see notes for fulfillment part
- Add the cookie butter to roughly ¾ of the completed buttercream recipe for the icing
- The remaining buttercream will get 1¼ cups of the toasted coconut folded in and roughly ¼ cup of the cooled caramel recipe for the filling
- The remaining ¼ cup toasted coconut is used for garnish on the cake
- With the remaining caramel used as drip together with the ganache drip *see video tutorial
Notes
The iced cake will keep recent within the fridge for as much as 1 week coated to stop drying of lower slices.
The uncut cake will keep recent because the buttercream acts as an awesome seal to guard the cake from drying out
