FOOD
Girl Scout Cookie Cake
Sacrifice a few Girl Scout cookies to this Tagalong, Trefoil and Samoa-flavored layer cake made with Girl Scout cookie crumbles mixed in.
FOOD
Girl Scout Cookie Cake
Sacrifice a few Girl Scout cookies to this Tagalong, Trefoil and Samoa-flavored layer cake made with Girl Scout cookie crumbles mixed in.
Ingredients
Tagalong (peanut butter chocolate) Layer
- 1 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 cup butter, softened at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
Trefoil (shortbread) Layer
- 2 cups butter, softened at room temperature
- 1 cup sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup Trefoil shortbread cookies, finely ground
Samoa (coconut chocolate caramel) Layer
- 2 cups shredded coconut, unsweetened
- 1/3 cup sugar
- 3 large egg whites
- 1 tablespoon vanilla
- 1/2 teaspoon salt
Filling
- 1 1/2 cups peanut butter buttercream + crushed Tagalong
- 1 1/2 cups caramel buttercream + crushed Samoa
Frosting & Toppings
- 3 cups caramel buttercream frosting
- 1 cup shredded coconut, toasted
- Chocolate glaze
- Caramel glaze
Steps
Tagalong (peanut butter chocolate) Layer
- Make the Tagalong layer: Preheat the oven to 350 degrees, and line a 9-inch cake pan with parchment paper.
- In a large bowl, cream peanut butter, sugars and butter.
- Add eggs one at a time, then add vanilla.
- Add baking soda, baking powder, salt and flour. Stir to combine.
- Pour into prepared cake pan and bake for 20 to 25 minutes until golden and a cake tester comes out clean.
- Set aside to cool.
Trefoil (shortbread) Layer
- Make the shortbread layer: Preheat the oven to 350 degrees, and line a 9-inch cake pan with parchment paper.
- In a large bowl, cream butter and sugar. Add vanilla.
- Stir in flour and ground cookies.
- Press into prepared cake pan, and bake for 20 to 25 minutes until golden.
- Set aside to cool.
Samoa (coconut chocolate caramel) Layer
- Make the Samoa layer: Preheat the oven to 350 degrees, and line a 9-inch cake pan with parchment paper.
- In a large bowl, combine coconut, sugar, egg whites, vanilla and salt.
- Press into prepared cake pan and bake for 20 to 25 minutes.
- Set aside to cool.
Filling
- Assemble the cake: Place the peanut butter cookie layer on a cake turntable. Cover with peanut butter buttercream and crushed Tagalongs. Place the shortbread layer on top and cover with caramel buttercream and crushed Samoas.
Frosting & Toppings
- Top with the coconut macaroon layer, and cover the cake with caramel buttercream.
- Sprinkle toasted coconut in a 3/4-inch border around the top of the cake and drizzle with chocolate and caramel. Cake will keep up to 5 days covered.