• 525g plain (all-purpose) flour
  • 675caster (superfine) sugar
  • 150g cocoa powder
  • 1 1/2 tsp bicarbonate of soda (baking soda)
  • 1 1/2 tsp fine salt
  • 525g unsalted butter, softened
  • 6 eggs, at room temperature
  • 525ml coconut milk


  • 2 batches chocolate-flavored Swiss meringue buttercream frosting (recipe:

Coconut Filling

  • 1 ½ cups shredded sweetened coconut
  • 200ml salted caramel sauce
  • ½ tsp salt


  • 1 cup toasted coconut, shredded
  • 1 cup chocolate sauce
  • 12 Samoa cookies



  1. Preheat a fan-forced oven to 160°C (320°F) or a conventional oven to 180°C (350°F). Spray two 7” cake tins with oil spray and line the bottoms with baking paper. Set aside.
  2. Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl and mix with a hand mixer until well combined.
  3. Next, add the softened butter and mix on low speed until the batter reaches a crumbly, sand-like texture.
  4. Add the eggs and coconut milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds.
  5. Divide the cake mixture between the cake tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that all three cakes will bake at the same rate.
  6. Bake for 50–60 minutes, or until a toothpick inserted in the middle a cake comes out clean. If the toothpick is coated with wet batter, continue baking, for 10 minutes at a time, until fully baked.
  7. Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.
  8. To trim your chilled cakes, use a cake leveler or large serrated knife to carefully trim the crust off the top of each cake before you trim each cake in half. You’ll end up with 4 layers of cake.
  9. To crumb coat your cake, add a dab of frosting onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the center of the cake layer to make sure it’s stuck to the frosting underneath.
  10. Add frosting to a piping bag and frost a ring around the top of the cake. Fill the center with the coconut mixture before you add the next layer of cake. Repeat with the remaining layers.
  11. Add more frosting around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.
  12. Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.
  13. Your cake is now crumb coated and ready for the final layer of frosting. To add the final layer of frosting repeat the crumb coat process.
  14. To finish the cake, add toasted coconut around the bottom of the cake and drizzle the top with chocolate sauce. Top with the Samoa girl scout cookies!

Coconut Filling

  1. Add the coconut, salt and salted caramel sauce to a large mixing bowl and mix until well combined. Set aside.