No-Bake Samoa Cake is layers of coconut, chocolate, caramel, and shortbread cookie HEAVEN! Turn your favorite Girl Scout cookie into an easy cake!
You must stop what you are doing (well, finish reading first) and run out for these ingredients immediately. I can honestly claim this the most amazingly delicious dessert I have had to date.
You will have to turn the oven on for about 15 minutes to toast the coconut. It is worth the small amount of heat in the kitchen for this dessert. I kid you not. This stuff is so irresistible my family would not allow me to share with anyone.
Try our Strawberry Shortcake!
I was craving a cool, creamy no-bake dessert I could whip up in no time.
Blend milk and vanilla pudding packets for about 2 minutes. Add caramel ice cream topping and stir. Fold in Cool Whip. Refrigerate while you toast the coconut.
You start with a classic shortbread cookie. (found in the cookie aisle of your local supermarket) I dipped the cookies in milk for a second or two to soften them just a bit.
Top the cookies with the coconut pudding, toasted coconut, caramel sauce, and chocolate sauce.
You can use vanilla pudding if you like, but we prefer the stronger coconut flavor.
Repeat the layer a second time and refrigerate overnight. Yes, it’s pure torture to wait overnight but worth your willpower.
Check out our Peanut Butter Balls!
Two decadent layers of absolute dessert heaven! You must try this super easy no bake Samoa cake recipe.
Our Scotcharoos are always a hit too!
Samoa Cake Recipe
No Bake Samoa Cake
- 2 3.4 oz packages coconut instant pudding mix dry
- 3 cups whole milk
- 3/4 cup caramel sauce divided
- 12 oz. cool whip
- 2 packages classic shortbread cookies (up to 2 1/4 packages possible) see notes
- 1 1/2 cups toasted coconut
- 1 cup whole milk (for dipping the cookies)
- 1/2 cup chocolate sauce
- Blend milk and vanilla pudding packets for about 2 minutes. Add caramel ice cream topping and stir. Fold in Cool Whip. Refrigerate while you toast the coconut.
- Preheat oven to 400°F. Toast coconut until lightly brown about 10 minutes. Watch closely and stir about every 3 minutes. (Coconut will burn quickly.)
- In a 9×13 pan, dip the cookies in milk for a second or two and layer them to cover the bottom of the pan. You may need to break the cookies to fit the pan.
- Pour half of pudding/cool whip mixture on top and level.
- Drizzle about 1/4 cup of the caramel sauce and 1/4 cup chocolate sauce on top of pudding layer. Sprinkle with half of the toasted coconut.
- Place another layer of cookies to cover the surface. (don’t forget to dip these cookies in milk as well) Break cookies accordingly to fill.
- Place the second half of pudding/cool whip mixture on top and level.
- Repeat with the remaining caramel sauce, chocolate sauce, and toasted coconut.
- Refrigerate overnight and serve.