Indulge your sweet tooth with a dessert that’s as decadent as it is easy to make! The No Bake Samoa Cake combines the beloved flavors of chocolate, caramel, and coconut into a heavenly treat that requires no oven time. Perfect for warm days or when you want to impress guests without spending hours in the kitchen, this cake is a delightful twist on the classic Samoa cookie. With just 15 minutes of prep, you’ll be on your way to creating a show-stopping dessert that will have everyone asking for seconds. Ready to dive into this irresistible recipe? Let’s get started!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 package (16 oz) chocolate sandwich cookies
- ½ cup unsalted butter, melted
- 1 cup sweetened shredded coconut
- 1 cup caramel sauce
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 cup chocolate chips
Instructions
- Prepare a 9-inch springform pan by lightly greasing the bottom and sides with butter or cooking spray.
- In a food processor, crush the chocolate sandwich cookies into fine crumbs. Alternatively, place cookies in a sealed plastic bag and crush with a rolling pin until completely pulverized.
- Pour the melted butter over the cookie crumbs and mix thoroughly until the mixture resembles wet sand and can hold its shape when pressed.
- Transfer the cookie crumb mixture into the prepared springform pan. Use the back of a spoon or a flat-bottomed measuring cup to press the crumbs firmly and evenly across the bottom of the pan.
- Toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until golden brown and fragrant. This should take about 3-5 minutes. Set aside to cool.
- In a large mixing bowl, whip the heavy cream with powdered sugar using an electric mixer until stiff peaks form, about 3-4 minutes.
- Drizzle half of the caramel sauce over the cookie crust, spreading it evenly with a spatula.
- Gently fold the toasted coconut into the whipped cream mixture until well combined.
- Spread the coconut whipped cream mixture over the caramel layer, smoothing the top with a spatula.
- Melt the chocolate chips using a double boiler or in short microwave intervals, stirring between each interval to prevent burning.
- Drizzle the melted chocolate and remaining caramel sauce over the top of the cake in a decorative pattern.
- Sprinkle any remaining toasted coconut over the chocolate and caramel drizzle.
- Refrigerate the cake for at least 4 hours or overnight to allow it to set completely.
- Before serving, release the springform pan sides and slice into 12 even pieces. Serve chilled.
Tips
- Crush the Cookies Efficiently: For a finer crumb, using a food processor is ideal, but if you don’t have one, a rolling pin and a sturdy plastic bag work just as well. The finer the crumbs, the better the crust will hold together.
- Perfectly Toasted Coconut: Keep a close eye on the shredded coconut while toasting it in the skillet. It can go from golden to burnt quickly, so stir constantly and remove it from heat as soon as it’s fragrant and lightly browned.
- Whip the Cream to Stiff Peaks: When whipping the heavy cream, make sure to use a chilled bowl and beaters for the best results. This will help the cream whip faster and achieve the perfect texture for your cake.
- Layering the Cake: When adding the caramel sauce and coconut whipped cream, take your time to spread them evenly. This will ensure every bite of the cake is equally delicious.
- Chill for Best Results: For the best flavor and texture, refrigerate the cake for at least 4 hours, but overnight is even better! This allows the layers to set perfectly and meld together.
- Decorate Creatively: Feel free to get creative with your chocolate and caramel drizzle! Use a piping bag or a zip-top bag with a corner snipped off for more control over your design.
- Serving Suggestion: Serve your No Bake Samoa Cake chilled and consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
