Recipe Background
Rich flavors and varying textures make this Girl Scout® Sheet Cake special.
This Girl Scout® Sheet Cake brings together rich, familiar flavors in an irresistible form. The cake base offers a tender crumb, thanks to the combination of melted butter and eggs. Cocoa powder and a hint of instant coffee deepen the chocolate intensity, making each bite feel indulgent yet balanced. Take a moment to inhale the warm, sweet aroma that fills the kitchen as it bakes, reminiscent of cozy gatherings and childhood delights.
The real magic lies in the topping. As the cake cools, a luscious caramel coating forms, blending seamlessly with toasted coconut and mini chocolate chips. Toasting the coconut enhances its flavor, providing a slight crunch that contrasts beautifully with the gooey caramel and velvety cake beneath. Allowing the caramel mixture to slightly thicken before pouring creates a shiny finish that clings to the cake just right.
Serving this cake is a joy. The layers slice cleanly, revealing a harmonious blend of textures and flavors. It's a dessert that excites all ages, perfect for sharing at any gathering or as a special treat on a quiet afternoon. Let the cake do the talking with its unpretentious charm and delightful taste.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/3 cup unsweetened dark cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon instant coffee granules
- 1 cup unsalted butter melted
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon vanilla extract
For the caramel topping:
- 2 1/2 cups sweetened coconut shredded
- 1 (14-ounce) can sweetened condensed milk
- 1 (11-ounce) bag caramel squares wrappers discarded
- 1/2 cup mini chocolate chips
Directions
- Preheat the oven to 350 degrees F.
- Coat a 10 1/2x15 1/2-inch baking dish with nonstick cooking spray.
- In a large bowl, add the flour, the granulated sugar, the cocoa powder, the baking powder, the sea salt, and the instant coffee granules and whisk to combine.
- Add the melted butter, the milk, the eggs, and the vanilla extract to the flour mixture and whisk well to combine.
- Evenly pour the cake batter into the prepared baking dish and bake until a toothpick inserted into the center of the cake comes out clean, about 22-25 minutes. Do not open the oven until 22 minutes or after to prevent the cake from collapsing.
- Transfer the baked cake to a wire rack to cool completely.
- While the cake is cooling, in a medium skillet over medium heat, toast the coconut, while stirring continually, until most of the shreds are golden-brown.
- Transfer the toasted coconut from the heat.
- In a medium pot over medium heat, add the sweetened condensed milk and the caramel squares and cook, while stirring constantly, until the caramels have melted and the mixture thickens.
- Evenly pour the caramel mixture over the top of the cake.
- Immediately sprinkle the toasted coconut and the mini chocolate chips over the top of the caramel mixture.
- Gently tap the baking dish to help the toasted coconut settle into the caramel, then let the topping cool slightly.
- Slice and serve.
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