Samoa Cake
Serves: 1 4-layer 6-inch cake
For the Cake:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon fine salt
  • 6 large eggs, separated and room temperature (you will only need 2 yolks)
  • ⅛ teaspoon cream of tartar
  • 2 cups granulated sugar
  • ¾ cup unsalted butter, room temperature
  • ¼ cup canola oil
  • 1 teaspoon coconut extract
  • 2 teaspoons vanilla extract
  • 1⅓ cups canned coconut milk, stir well before using
For the Salted Caramel Frosting:
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 1 cup caramel ice cream topping
  • 2 teaspoons vanilla extract
  • 4 to 7 cups powdered sugar, sifted
  • 1 teaspoon sea salt
For the Purple Buttercream:
  • 1½ cups (3 sticks, 12 ounces) unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • pinch of salt
  • 2 pounds powdered sugar, sifted
  • ⅓ cup evaporated milk
  • Purple gel food coloring
  • Samoa cookies for garnish
To Make the Cake:
  1. Preheat oven to 350 degrees. Grease 4 6-inch cake pans with cooking spray. Set aside.
  2. In a large bowl whisk together the flour, baking powder, and salt. Set aside.
  3. In a clean bowl of a stand mixer, whisk the 5 eggs whites and cream of tartar on medium-high speed until stiff (but not dry) peaks form. Place the eggs white in a separate bowl.
  4. Clean out the bowl and use the paddle attachment to beat the sugar, butter, and oil on a medium speed until completely combined.
  5. Add the 2 egg yolks, one at a time, followed by the coconut and vanilla extracts.
  6. Working in three separate batches, beginning and ending with flour mixture, add ⅓ of the flour mixture, alternating with ½ of the coconut milk and mixing just until combined after each addition (if you don't have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).
  7. Use a rubber spatula and fold the egg whites into the cake batter a ⅓rd at a time. Fold just to combine, do not over fold or it will deflate the egg whites.
  8. Pour the batter evenly among the 4 pans and bake for 16 to 23 minutes until a toothpick is mostly clean. Cool completely before cutting and frosting.
To Make the Salted Caramel Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium high until light and fluffy, about 3 to 5 minutes.
  2. Scrape down the sides of the bowl and add vanilla.
  3. With the mixer on low, alternate adding a cup of powdered sugar with a few ounces of the caramel sauce until the desired consistency is reached. For piping a border you'll want to thicker consistency.
  4. Finish the frosting with the sea salt.
To Make the Purple Buttercream:
  1. Beat the room temperature butter in a stand mixer on a medium-high speed until it is light and fluffy. About 3 to 5 minutes
  2. Stop, scrape the bowl, and add the vanilla and tiny pinch of salt
  3. Turn mixer back on. On the lowest speed add the powdered sugar a cup or two at a time. When the frosting gets too thick drizzle in the evaporated milk. Continue this process until completely incorporated and the desired thickness. Scrape the sides down as needed.
  4. Add the purple gel food coloring and beat the frosting a final time on a high speed for 20 to 30 seconds.
To assemble the Cake:
  1. If the cake layers have domes, use a serrated knife to level off each layer.
  2. Filling pastry bag with some of the purple frosting. Pipe a ring of purple frosting on the perimeter of the cake layer, this will create a moat for the filling. Spoon in the caramel frosting. Repeat with the next two layers.
  3. Give the cake an initial coating of purple frosting. Let the cake set up in the refrigerator for 15 minutes. Frost the cake with a final purple coating. Chill for another 15 minutes.
  4. Finish by decorating the cake with a boarder of caramel frosting and decorate with Samoa cookies.
Cake recipe adapted from Cooking Classy and Caramel Frosting recipe adapted from Baked by an Introvert
Recipe by Layer Cake Parade at