No-Bake Samoa Cake: The Ultimate Coconut Caramel Chocolate Cookie Dessert

Imagine your favorite Girl Scout Samoa cookie transformed into a magnificent, easy-to-make dessert – that’s precisely what our No-Bake Samoa Cake delivers! This extraordinary creation brings together rich layers of toasted coconut, luscious chocolate, decadent caramel, and a tender shortbread cookie base. It’s a symphony of flavors and textures designed to satisfy every craving, proving that some of the best desserts don’t require an oven. Prepare for a truly heavenly experience with every single bite of this creamy, indulgent, and effortlessly assembled cake.

A slice of No Bake Samoa Cake on a white plate.

Why You’ll Adore This No-Bake Samoa Cake

This No-Bake Samoa Cake isn’t just a dessert; it’s an experience that captures the essence of those beloved Girl Scout Samoa cookies in a completely new and exciting format. Here’s why this recipe is about to become your new go-to:

Unforgettable Flavor Profile: Each forkful offers a delightful blend of toasted coconut’s subtle crunch, rich chocolate, gooey caramel, and the buttery foundation of shortbread cookies. It’s a perfect harmony that excites the palate and leaves a lasting impression, truly embodying the spirit of a Samoa cookie.
Effortlessly Delicious: The beauty of a no-bake cake means minimal time in the kitchen and maximum flavor. While a quick 15-minute toast for the coconut adds an incredible depth of flavor (and is absolutely worth the tiny bit of oven heat!), the rest comes together with simple mixing and layering. This makes it an ideal dessert for busy schedules or when you want something spectacular without the fuss of baking.
Perfect for Any Occasion: Whether you’re hosting a summer barbecue, a casual family dinner, a festive potluck, or simply craving something sweet on a hot day, this Samoa icebox cake fits the bill perfectly. Its cool, creamy texture is especially refreshing and satisfying, making it a standout treat during warmer months, or a comforting indulgence any time of year.
Irresistibly Indulgent: Be warned: this cake is incredibly addictive! My own family could barely contain themselves, and sharing was out of the question once they tasted its decadent layers. It’s the kind of dessert that draws everyone back for “just one more slice,” promising pure joy with every bite.
A Unique Twist on a Classic: If you’re a devoted fan of the iconic Samoa cookie, you’ll be absolutely thrilled with this cake’s homage. It takes all the best elements of the cookie – the rich chocolate, the sweet caramel, the chewy toasted coconut, and the crisp shortbread – and elevates them into a grander, more shareable, and utterly irresistible format.

If you enjoy creative and easy desserts, you might also love exploring other delightful recipes such as Cannoli Cheesecake, Eggless Key Lime Pie, Easy Coconut Cake, Homemade Carrot Cake, Ricotta Mousse, and Peanut Butter Pretzel Bars.

Essential Ingredients for Your No-Bake Samoa Cake

Gathering the right ingredients is key to achieving that perfect balance of Samoa cookie flavors. Here’s a detailed look at what you’ll need, along with some tips for selection and preparation:

Shortbread Cookies: These form the buttery, crumbly base of our cake, mimicking the shortbread portion of a Samoa cookie. We highly recommend Keebler’s Sandies Classic Shortbread for their sturdy texture and rich flavor. However, feel free to use your favorite brand of thick, good-quality shortbread cookies. The thickness helps them hold up well against the creamy layers and absorb just enough moisture without becoming soggy. You’ll need enough to cover a 9×13 inch pan twice, so consider having 2-3 packages on hand (see tips for more on this!).
Instant Coconut Pudding Mix: This is the heart of the creamy coconut layer, providing a sweet and tropical foundation. Two 3.4 oz packages of instant coconut pudding mix (the dry powder) will create a wonderfully smooth and flavorful base. If you can’t find coconut instant pudding at your local store, don’t worry! You can easily substitute it with instant vanilla pudding mix and then add 1-2 teaspoons of high-quality coconut extract to achieve that signature coconut flavor.
Whole Milk: You’ll need whole milk for two crucial purposes in this recipe. Firstly, it’s used to prepare the pudding mixture, ensuring it’s extra rich, smooth, and creamy. Secondly, a separate cup of whole milk is used for briefly dipping the shortbread cookies. This quick dip helps to slightly soften the cookies, making them easier to cut and ensuring they meld beautifully with the pudding layers, creating a cohesive, cake-like texture after chilling.
Caramel Sauce: A generous amount of caramel sauce is absolutely crucial for that authentic Samoa experience. You’ll need about 3/4 cup, which will be divided between incorporating into the pudding mixture and drizzling lavishly over the layers and on top. Choose a good quality caramel sauce, either store-bought for convenience or homemade for an extra special touch, that’s rich, buttery, and has a smooth consistency.
Whipped Topping (Cool Whip): This ingredient contributes significantly to the cake’s light, airy, and ultra-creamy texture, making each spoonful feel utterly decadent. We use a 12 oz container of thawed Cool Whip, gently folded into the pudding mixture. For those who prefer a homemade touch, you can easily whip up fresh cream with a touch of powdered sugar and vanilla extract (find the detailed instructions in our “Pro Tips” section below!).
Sweetened Shredded Coconut (Toasted): The star of the Samoa show! Toasting the sweetened shredded coconut is a non-negotiable step that dramatically enhances its flavor, adding a deep, nutty aroma and a delightful, slightly crisp texture. You’ll need about 1 1/2 cups for sprinkling generously between layers and as the final flourish on top.
Chocolate Sauce: To complete the iconic flavor profile and provide that irresistible chocolate drizzle, about 1/2 cup of chocolate sauce is needed. You can use your favorite chocolate syrup, a rich hot fudge sauce, or even a homemade chocolate ganache for an extra touch of indulgence and shine.

How to Make the Best No-Bake Samoa Cake

Creating this decadent No-Bake Samoa Cake is surprisingly simple, requiring just a few straightforward steps and a bit of patience for the essential chilling time. Follow these detailed instructions to assemble your irresistible dessert:

Step 1: Prepare the Creamy Coconut Pudding Base

In a large mixing bowl, combine the 3 cups of whole milk with the two packages of instant coconut pudding mix. Use an electric mixer to beat the mixture on medium-high speed for approximately 2 minutes, or until it becomes noticeably thick and thoroughly combined.
Next, add about 1/4 cup of the caramel sauce into the pudding mixture. Stir it gently to incorporate some of that rich caramel flavor throughout the coconut pudding.
Finally, carefully fold in the entire 12 oz container of thawed whipped topping (Cool Whip) until no streaks remain and the mixture is light, fluffy, and uniformly creamy. This step is crucial for achieving that signature smooth and airy texture.
Cover the bowl with plastic wrap and refrigerate the pudding mixture while you move on to prepare the toasted coconut and cookie base.

Step 2: Toast the Coconut to Perfection

Preheat your oven to 400°F (200°C). Spread the 1 1/2 cups of sweetened shredded coconut evenly in a single, thin layer on a large baking sheet.
Bake for about 8-12 minutes, stirring every 3 minutes, until the coconut turns a beautiful, light golden brown and releases a wonderfully fragrant, nutty aroma. It’s vital to watch it very closely during this process, as coconut can go from perfectly toasted to quickly burnt in a matter of seconds.
Once perfectly toasted, immediately remove the coconut from the oven and transfer it to a plate or another cool surface to halt the cooking process and allow it to cool completely. This prevents it from over-browning.

Step 3: Assemble the First Layer of Buttery Shortbread Cookies

Shortbread cookies in the bottom of a glass baking dish.

Take your 9×13 inch baking pan. Pour the remaining 1 cup of whole milk into a shallow dish, which will be used for dipping.
One by one, quickly dip each classic shortbread cookie into the milk for just a second or two. The goal is to slightly soften them, not to make them soggy.
Arrange the dipped cookies in a single, even layer to completely cover the bottom of the pan. You’ll likely need to break some cookies into smaller pieces to fill in any gaps and create a solid, continuous base.

Step 4: Layer the Flavors – The First Decadent Round

Evenly spread half of the chilled coconut pudding and whipped topping mixture over the meticulously arranged layer of shortbread cookies. Use an offset spatula or the back of a spoon to create a smooth, level surface.
Generously drizzle about 1/4 cup of the caramel sauce and 1/4 cup of the chocolate sauce (or hot fudge) over the pudding layer. You can create appealing zig-zag patterns or simply spread it gently for full coverage.
Sprinkle half of your freshly toasted coconut evenly over the caramel and chocolate, ensuring a good distribution of texture and flavor.

Step 5: Create the Second Delicious Layer of Cookies and Pudding

Repeat the cookie layering process: quickly dip more shortbread cookies in milk and arrange them over the first pudding layer, breaking cookies as needed to cover the entire surface without leaving large gaps. This creates the middle structural layer of your cake.
Carefully spread the remaining half of the coconut pudding and whipped topping mixture over this second layer of cookies, leveling it out as smoothly as possible.

Step 6: Final Toppings and Essential Chilling

Drizzle the remaining caramel sauce and chocolate sauce over the top layer of pudding. This is your chance to make it look extra enticing!
Sprinkle with the remaining toasted coconut, ensuring a beautiful, even distribution that covers the entire surface.
Cover the baking dish tightly with plastic wrap and refrigerate overnight. This crucial step allows the cookies to fully absorb moisture from the pudding, softening to a delightful cake-like consistency, and gives all the rich, complex flavors a chance to meld together perfectly.

The anticipation might be tough, but the overnight chill is truly worth it for the ultimate No-Bake Samoa Cake experience. Get ready to enjoy a super easy, intensely flavorful, and absolutely heavenly dessert that will impress everyone!

Pro Tips for Your Perfect No-Bake Samoa Cake

Achieving the perfect No-Bake Samoa Cake is simple, but a few expert tips can elevate your dessert even further, ensuring it’s a showstopper every time:

Homemade Whipped Cream Alternative: While Cool Whip provides a convenient and consistent texture, you can easily make your own whipped cream for an even richer, fresher flavor. To do so, whip 1 1/4 cups of very cold heavy whipping cream (also known as heavy cream) with 1/2 cup of powdered sugar and 3/4 teaspoon of vanilla extract together until stiff peaks form. This homemade option adds a luxurious and utterly delicious touch.
Pudding Flavor Hack: If instant coconut pudding mix is hard to find in your local grocery store, don’t despair! This is a common issue. Simply use instant vanilla pudding mix as a base and enhance it with 1 to 2 teaspoons of good quality coconut extract. Start with 1 teaspoon, mix, taste, and then add more if you prefer a stronger, more pronounced coconut flavor. This substitution works beautifully to maintain the essential Samoa taste profile.
Cookie Placement Perfection: Shortbread cookies come in various shapes and sizes, and rarely fit perfectly into a rectangular pan. It’s perfectly normal – and often necessary – to break some cookies into smaller pieces to fill any awkward gaps and create a solid, even base and middle layer in your 9×13 inch pan. Think of it as a delicious puzzle!
Adjusting for Cookie Package Changes: Over time, product packaging and net weights can subtly change. We’ve observed that cookie packages now often contain less volume than when this recipe was originally developed. To ensure you have more than enough shortbread cookies for both the bottom and middle layers, we strongly recommend purchasing three packages, especially if they are around the 11.2 oz size. It’s always better to have a few extra cookies for snacking than to run short mid-assembly!
Evenly Toasted Coconut: When toasting your shredded coconut, make sure to spread it in a thin, even layer on the baking sheet. This ensures uniform browning. Stir it frequently – every 3 minutes is ideal – to prevent burning and ensure every single flake gets that beautiful golden hue and develops a rich, nutty aroma. This step adds incredible depth of flavor.
The Importance of Overnight Chilling: While it’s incredibly tempting to dig into this delicious dessert sooner, refrigerating the cake overnight is truly a game-changer. This extended chill time allows the shortbread cookies to fully absorb moisture from the pudding, softening them to a tender, cake-like consistency. More importantly, it gives all the rich flavors – coconut, caramel, and chocolate – a chance to meld together perfectly, resulting in a cohesive and intensely flavorful dessert that’s easy to slice.
Parchment Paper Lining: For easy removal and to achieve clean, picture-perfect slices, consider lining your 9×13 inch pan with parchment paper. Make sure to leave an overhang on the longer sides. This thoughtful preparation allows you to easily lift the entire chilled cake out of the pan before cutting, making presentation a breeze.

Samoa Cake Variations & Customizations

One of the joys of a flexible recipe like this No-Bake Samoa Cake is how easily it can be adapted to suit your specific taste preferences or what ingredients you happen to have on hand. Don’t be afraid to get creative and make it your own! Here are some delicious ideas to customize your next batch:

Cookie Base Alternatives: While classic shortbread cookies are absolutely ideal for that authentic Samoa texture, don’t hesitate to experiment with other cookie bases! Vanilla wafers can provide a slightly sweeter and softer foundation, or even graham crackers can offer a different, delightful crunch. For an extra chocolatey kick, consider using chocolate shortbread cookies or crushed chocolate wafers to enhance the cocoa notes.
Pudding Flavor Swaps: Beyond the recommended coconut and vanilla (with extract) options, you could try a different instant pudding flavor to create a unique twist on this dessert. Butterscotch pudding could offer a richer, more nuanced caramel-like flavor, banana pudding could add a fruity sweetness, or even white chocolate pudding could provide a creamy, subtle base, though these might veer slightly from the traditional “Samoa” profile.
Add a Nutty Crunch: Toasted pecans, chopped almonds, or even walnuts could be sprinkled generously alongside or in place of some of the toasted coconut for added textural contrast and a different nutty flavor profile. Almonds, in particular, would complement the coconut beautifully.
Enhanced Caramel: For a more sophisticated flavor, a delicate sprinkle of flaky sea salt over the caramel drizzle can create a fantastic salted caramel effect, brilliantly balancing the sweetness and adding a gourmet touch.
Chocolate Options: Instead of regular chocolate sauce or syrup, consider elevating the chocolate element. A good quality hot fudge sauce will provide a richer, thicker texture, a homemade dark chocolate ganache will offer intense flavor and a glossy finish, or even a drizzle of melted milk chocolate or white chocolate could create an interesting visual and taste contrast. You could also sprinkle mini chocolate chips between layers for bursts of chocolate in every bite.
Spice it Up: For a subtle warmth, especially if you’re making this dessert during cooler months, a tiny pinch of ground cinnamon or a dash of nutmeg in the pudding mixture could add an unexpected yet delightful aromatic depth.
Individual Servings: For an elegant presentation that’s perfect for entertaining, assemble this cake in individual serving dishes, small ramekins, or charming mason jars. This not only makes for easy portion control but also creates a lovely, personalized dessert for each guest.
Add Cream Cheese for Richness: For an even richer, tangier pudding layer reminiscent of a cheesecake, you could blend 4 oz of softened cream cheese into the pudding mixture after it’s thickened, before gently folding in the whipped topping. This would transform it into a “Samoa Cheesecake-style” dessert.

Serving & Enjoying Your No-Bake Samoa Cake

Once your No-Bake Samoa Cake has perfectly chilled overnight, it’s ready to be unveiled, sliced, and enjoyed! This cake is incredibly versatile and shines in a variety of settings and serving styles:

Perfect for Parties & Potlucks: With its impressive layered appearance and universally loved flavors, this cake is a guaranteed hit at any gathering, from casual backyard barbecues to festive holiday meals. Simply slice it into generous portions and watch it disappear as guests clamor for seconds.
Ideal Summer Dessert: The cool, creamy nature of this icebox cake makes it particularly refreshing and satisfying during warm weather. It’s a delightful alternative to heavier, baked desserts when you crave something light yet utterly indulgent. It will cool you down and put a smile on your face.
Coffee or Tea Companion: A decadent slice of this rich and flavorful cake pairs beautifully with a hot cup of freshly brewed coffee, a comforting mug of tea, or even a tall, cold glass of milk. It’s the perfect treat for an afternoon pick-me-up or a relaxing evening dessert.
Garnish for Extra Flair: For an even more stunning presentation, consider garnishing individual slices just before serving. A dollop of fresh whipped cream, an extra drizzle of caramel and chocolate sauce, or a few whole toasted coconut flakes can elevate its visual appeal and add an extra layer of texture.
Store Properly: Ensure any leftovers are covered tightly with plastic wrap or stored in an airtight container to maintain freshness and prevent it from absorbing other refrigerator odors. Keep it refrigerated. It will maintain its deliciousness and creamy texture for up to 4 days, making it an excellent make-ahead dessert that you can enjoy for several days.

Frequently Asked Questions About No-Bake Samoa Cake

How should I store leftover No-Bake Samoa Cake?

After serving, ensure any remaining Samoa cake is covered tightly with plastic wrap or stored in an airtight container to maintain its freshness and prevent it from drying out or absorbing other odors from the refrigerator. Keep it refrigerated. It will stay fresh and delicious for up to 4 days.

Can I freeze No-Bake Samoa Cake?

We generally do not recommend freezing this No-Bake Samoa Cake. The primary reason is that the pudding, especially when combined with whipped topping, can change texture significantly upon thawing. It may separate, become watery, or “weep,” compromising the wonderfully creamy and smooth consistency that makes this cake so delightful. It’s best enjoyed fresh from the refrigerator within its recommended storage time.

Can I make this cake ahead of time?

Absolutely, making it ahead is highly encouraged and, in fact, essential for the best results! An overnight chill (or at least 8 hours) is crucial. Preparing it the day before you plan to serve it allows all the delicious flavors to deepen and meld together beautifully, and more importantly, the shortbread cookies to fully soften to that wonderful cake-like consistency. This also makes entertaining much easier as the dessert is ready when you are.

What if I can’t find instant coconut pudding mix?

No problem at all! This is a common situation. You can easily substitute instant vanilla pudding mix for the coconut pudding. To achieve the signature coconut flavor, simply add 1 to 2 teaspoons of coconut extract to the vanilla pudding mixture along with the milk. Start with 1 teaspoon, mix it in thoroughly, and then taste before adding more to reach your desired intensity of coconut flavor.

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No Bake Samoa Cake Recipe

Scrumptious layers of shortbread cookies, coconut pudding, toasted coconut, caramel sauce, and chocolate sauce!

4.89 from 9 votes

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Course: cake, Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 12

Calories: 584kcal

Author: Don’t Sweat The Recipe

Ingredients

2 3.4 oz packages coconut instant pudding mix dry
3 cups whole milk
3/4 cup caramel sauce divided
12 oz. cool whip
2 packages classic shortbread cookies (up to 2 1/4 packages possible) see notes
1 1/2 cups sweetened shredded coconut toasted
1 cup whole milk (for dipping the cookies)
1/2 cup chocolate sauce

Instructions

Blend 3 cups of milk and coconut pudding packets for about 2 minutes with an electric mixer on medium-high speed. Add 1/4 cup caramel sauce and stir. Fold in Cool Whip. Refrigerate while you toast the coconut.

2 3.4 oz packages coconut instant pudding mix, 3 cups whole milk, 12 oz. cool whip, 3/4 cup caramel sauce
Preheat oven to 400°F. Toast coconut until lightly brown about 10 minutes. Watch closely and stir about every 3 minutes. (Coconut will burn quickly.)

1 1/2 cups sweetened shredded coconut
In a 9×13 pan, dip the cookies in 1 cup of milk for a second or two and layer them to cover the bottom of the pan. You may need to break the cookies to fit the pan.

1 cup whole milk, 2 packages classic shortbread cookies
Pour half of pudding/cool whip mixture on top and level.
Drizzle about 1/4 cup of the caramel sauce and 1/4 cup chocolate sauce on top of pudding layer. Sprinkle with half of the toasted coconut.

1/2 cup chocolate sauce
Place another layer of cookies to cover the surface. (don’t forget to dip these cookies in milk as well) Break cookies accordingly to fill.
Place the second half of pudding/cool whip mixture on top and level.
Repeat with the remaining caramel sauce, chocolate sauce, and toasted coconut.
Refrigerate overnight and serve.

Notes

I used Keebler’s Simply Sandies Shortbread cookies without pecans.

The measurements for the caramel and chocolate drizzle is just an estimate. If you want more, go for it!

*I have just recently made this dish again and noticed the cookie packages are now less in volume than when I wrote this recipe. (of course) So I suggest buying 3 packages which are now 11.2oz.

Storing – Cover tightly and refrigerate for up to 4 days. I DO NOT recommend freezing this dessert.

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