Coconut Caramel Poke Cake

MAKES 1 (9 X 13-INCH) CAKE

This cake has nothing at all to do with the Polynesian island of Samoa and everything to do with a fantastic Girl Scout cookie. Depending on the part of the country you live in, and hence the bakery that your Girl Scout council uses, you either know these cookies as Samoas or Caramel deLites. Either way, the tasty cookie is enrobed in caramel, toasted coconut, and chocolate. We were Girl Scouts, and our daughters were Girl Scouts, too, so we support the Scouts and buy lots of these cookies. But between cookie seasons, why not make this delightful Coconut Caramel Poke Cake? We love it and promise you will love it, too.

Nonstick cooking spray

1 (15.25- to 18-ounce) devil’s food cake mix

Eggs, oil, and water as directed on the cake mix box

1½ cups caramel ice cream topping

1 (7-ounce) bag sweetened shredded or flaked coconut, toasted

⅓ cup chocolate fudge ice cream topping

Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.

Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place the cake on a wire rack and let cool completely.

Poke holes evenly over the baked cake using a drinking straw.

Drizzle ½ cup of the caramel over the cake, filling all the holes.

In a medium bowl, stir together the toasted coconut and the remaining 1 cup caramel. Stir until the coconut is evenly covered in the caramel. Spoon the coconut mixture evenly over the cake, then use the tip of a butter knife to gently spread the coconut to cover the cake evenly.

Place the chocolate fudge ice cream topping in a small microwave-safe glass bowl. Microwave on High (100%) power for 15 seconds, or until the fudge is just warm. Pour the warm fudge into a small zip-top bag. Clip off the corner of the bag. Drizzle the chocolate fudge in thin stripes over the coconut.

TIP

Toasted coconut has a more intense flavor. To toast coconut, preheat the oven to 350°F. Spread coconut evenly on a rimmed baking sheet. Bake, stirring occasionally, for 7 to 8 minutes or until light golden brown.