For the Texas Sheet Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/3 cup dark cocoa powder, unsweetened
1 1/2 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon instant coffee granules
1 cup unsalted butter, melted (2 sticks)
1 cup whole milk
2 large eggs
1 tablespoon vanilla extract
For the Samoa Topping:
14 ounce can sweetened condensed milk
11 ounce bag caramel squares or caramel bits
2 1/2 cups sweetened shredded coconut
1/2 cup mini chocolate chips
1. Preheat the oven to 350 degrees F. Spray a 15.5 X 10.5 inch baking dish(or jelly roll pan) with nonstick baking spray. Set aside.
2. In a large bowl, mix the first 6 dry ingredients for the cake batter. Whisk in the melted butter, milk, eggs, and vanilla. Pour the batter in the prepared baking dish and bake for 22-25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool completely before proceeding. *Do not open the oven door before 22 minutes have passed or the cake might collapse.
3. Meanwhile, toast the coconut by stirring in a skillet over medium heat, until most of the shreds are golden-brown. You could also spread the coconut flat out on a baking sheet and toast it in a 350 degree oven for 6-8 minutes.
4. Pour the sweetened condensed milk in a medium sauce pot. Unwrap all the caramel squares and add them to the pot. Turn the heat on medium and stir continually until the caramels have melted into the mixture. Stir and simmer a few minutes longer to thicken, then remove from heat.
5. Pour the caramel over the top of the cake and spread out evenly. Immediately sprinkle the toasted coconut and mini chocolate chips over the caramel. Tap the pan on the counter top to help the coconut settle into the caramel.
NOTES: This cake can sit out on the countertop, covered, for up to three days, or in the refrigerator for up to 10 days. It tasted best at room temperature.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!