No-Bake Samoa Cake is layers of coconut, chocolate, caramel, and shortbread cookie HEAVEN! Turn your favorite Samoa Girl Scout cookie into a creamy, decadent cake!
Why You’ll Love This
This Samoa Cake recipe is creamy layers of coconut pudding, caramel and chocolate sauce, toasted coconut, and shortbread cookies.
You must stop what you are doing (well, finish reading first) and run out for these ingredients immediately. I can honestly claim this is 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 it with anyone.
Basically, it’s a Samoa icebox cake, and those are the best desserts for hot summer days!
This cake is perfect for potlucks, BBQs, or just a nice easy dessert for the family.
- Shortbread Cookies – We use Keebler’s Sanides Classic Shortbread. But you can use your favorite brand of thick shortbread cookies.
- Pudding – We use instant coconut pudding. But you can certainly substitute instant vanilla pudding.
- Whole Milk and Whipped Topping – The milk and whipped topping are blended with the pudding making it extra creamy and thick.
- Toppings – Caramel sauce, chocolate sauce, and sweetened shredded coconut.
How to Make No Bake Samoa Cake
I was craving a cool, creamy no-bake dessert I could whip up in no time. So Samoa icebox cake it is!
Blend 3 cups of milk and coconut pudding packets for about 2 minutes with an electric mixer on medium-high speed. Add caramel sauce 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 dip the cookies in milk for a second or two to soften them just a bit.
Top the cookies with half of the coconut pudding, toasted coconut, caramel sauce, and chocolate sauce or hot fudge sauce.
Repeat the layer a second time and refrigerate overnight. Yes, it’s pure torture to wait overnight but worth your willpower.
Two decadent layers of absolute dessert heaven! You must try this super easy no bake Samoa cake recipe.
- You can make homemade whipped cream by whipping 1 1/4 cups of cold heavy whipping cream (heavy cream), 1/2 cup of powdered sugar, and 3/4 tsp vanilla extract together until stiff peaks form.
- For the past few years, I have been unable to find instant coconut pudding at my local grocery stores. So I had to use instant vanilla pudding and add 1-2 teaspoons of coconut extract.
- Depending on the type of shortbread cookie you use, you will probably have to break some to fill the pan properly.
- We noticed the cookie packages are now less in volume than when I originally wrote this recipe. (of course) So I suggest buying three packages which are now 11.2oz.
Cover tightly and refrigerate for up to 4 days.
I do not recommend freezing this Samoa Cake. The pudding can separate and weep due to the whipped topping.
More Cake Recipes
No Bake Samoa Cake Recipe
- 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 sweetened shredded coconut toasted
- 1 cup whole milk (for dipping the cookies)
- 1/2 cup chocolate sauce
- Blend 3 cups of milk and coconut pudding packets for about 2 minutes. Add 1/4 cup caramel sauce and stir. Fold in Cool Whip. Refrigerate while you toast the coconut.2 3.4 oz packages coconut instant pudding mix, 3 cups whole milk, 12 oz. cool whip, 3/4 cup caramel sauce
- 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.)1 1/2 cups sweetened shredded coconut
- In a 9×13 pan, dip the cookies in 1 cup of 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.1 cup whole milk, 2 packages classic shortbread cookies
- 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.1/2 cup chocolate sauce
- 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.