About
Let's be clear, we aren't kicking the beloved cookies to the curb by any means, but this is a great alternative when the cookies aren't "in season" and you just need your Girl Scout® cookie fix. This Girl Scout Sheet Cake is the perfect combination of the beloved Caramel DeLites
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
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a 10 1/2x15 1/2-inch baking dish with nonstick cooking spray.
Step 3 -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.
Step 4 -Add the melted butter, the milk, the eggs, and the vanilla extract to the flour mixture and whisk well to combine.
Step 5 -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.
Step 6 -Transfer the baked cake to a wire rack to cool completely.
Step 7 -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.
Step 8 -Transfer the toasted coconut from the heat.
Step 9 -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.
Step 10 -Evenly pour the caramel mixture over the top of the cake.
Step 11 -Immediately sprinkle the toasted coconut and the mini chocolate chips over the top of the caramel mixture.
Step 12 -Gently tap the baking dish to help the toasted coconut settle into the caramel, then let the topping cool slightly.
Step 13 -Slice and serve.
