CAKE FLAVOR: Vanilla Cake
FILLING(S): Toasted Coconut and Salted Caramel Italian Meringue Buttercream, Chocolate Ganache, and Samoa Cookie Pieces
OUTER FROSTING: Toasted Coconut and Salted Caramel Italian Meringue Buttercream
DECOR: Toasted Coconut, Chocolate Ganache, and Samoa Cookie Pieces​
SIZE: ​6"

I, like many, love Samoas/Caramel Delights. I especially love them straight out of the freezer. I knew I had to include these delicious little cookies in my Girl Scout Cookie cake series. Many cakes I looked at were made with chocolate cake but I wanted to mimic the cookie so I used my vanilla cake recipe. As for the filling, I made a toasted coconut and salted caramel Italian meringue buttercream which is beyond delicious! I found that toasting the coconut added another depth of flavor as well as another texture.
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I struggled most with the design of this cake. I had an idea in mind but, in my opinion, I did not execute it well. The top made a weird dome like shape which I really did not like. I made a ring from the salted caramel and some toasted coconut. The ring became so hard it was inedible. My goal when decorating all these cakes were to highlight the cookie, make it obvious which cookie was being used. I think I achieved that but I know I would decorate it differently if I had to make it again. Just know, besides the décor, the cake tasted exactly as I imagined.