Girl Scout Mega Cake
This coconut cake is sure to earn you your next badge! Girl Scouts unleash the G.I.R.L - Go-getter, Innovator, Risk Taker, and Leader - in every girl, and I couldn’t agree we that messaging more. In support of these amazing girls I’m earning my Cake Scout badge by baking up a MEGA CAKE!
To do the Girl Scouts proud I picked a cookie us Canadians can’t get our hands on- the samoa! Starting with coconut cake, this becomes MEGA with the help of caramel Italian Meringue Buttercream, coconut caramel filling, and chocolate ganache. It’s stacked high with samoa cookies and ready to take on the world!
Ingredients
Cake
- 1 ½ x Yo’s Coconut Cake
Icing
- 1 x Yo’s Italian Meringue Buttercream
- 1lb Yo’s Dark Chocolate Ganache
- Simple Syrup
Decorations
- 4 cups Toasted Sweetened Coconut
- 1lb Creamy Caramels
- ¼ Cup Whipping Cream
- Dark Chocolate Melts
- 4 Boxes Girl Scout Samoas
- Coconut Chips
Tools
- 3 x 8” Round Cakes
- Simple Syrup Squeeze Bottle
- Large Straight Spatula
- Large Offset Spatula
- Small Straight Spatula
- Small Offset Spatula
- Stainless Steel Bowl
- Rubber Scraper
- Bench Scraper
- Ice Cream Scoop
Read It!
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Divide your batter into your cake pans with 3lbs in two of them and 1.5lbs in the third. Bake at 350 degrees for 1 hour 20 minutes and 50 minutes respectively. Let cakes cool completely in their pans.
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Take cooled cakes out of their pans and level. Remove the caramelization from the bottom before layering the larger cakes so there are 5 layers total.
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Shower all of your cake layers with Simple Syrup and allow to sink in.
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Mix caramel into your Italian Meringue Buttercream until you’re happy with the flavour
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Prepare your caramel coconut filling by adding creamy caramels to a double boiler, removing from heat once melted. Fold in whipping cream and toasted coconut. If caramel begins to firm up too much, making it difficult to stir, return to heat until everything is well combined. Let cool completely.
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Starting with your first layer of cake, spread on some chocolate ganache, followed by a layer of samoa cookies. Seal them in with some caramel buttercream, making sure to push it between all of the cookies.
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Because the coconut caramel filling is quite thick, spread it onto the top of two of your cake layers so it doesn’t disrupt the layers and buttercream beneath.
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Add a layer of cake with coconut caramel filling on top, followed by another layer of cake, ganache, samoa cookies, caramel buttercream, your caramel coconut topped layer, and ending with your last layer of cake. Use a straight spatula to clean up excess buttercream from the side, and push in any escaped cookies!
Note: If your cake is moving around a lot while you’re stacking, feel free to chill between layers.
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Crumb coat your cake with more Italian Meringue Buttercream, and chill for 20 minutes.
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Ice your cake with more caramel buttercream and chill for another 20 minutes.
Note: Check out my video for tips and tricks on icing your cake here
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Before decorating your cake transfer to a cake stand or serving platter
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To make a giant samoa on top of your cake, mix up some more coconut caramel filling substituting coconut chips for shredded coconut. Before creating a ring with this mixture, coat the top of your cake with melted dark chocolate. Use an ice cream scoop to help you out, and drizzle the top with your remaining melted chocolate-just like a samoa!
Note: To see how I make my giant samoa watch my video here
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Use samoa cookies to create a pattern on the outside of your cake by pressing them gently into your buttercream.
Congratulations you did it!
