This Recipe Is A Girl Scout Cookie Lover’s Dream! Yummy!

Be honest with me – how many Girl Scout Cookies can you eat at once? I’m not even going to tell you what my personal record is… They’re just so delicious! I guarantee this is going to become your favorite recipe.


If you’re short on time, you could skip the frosting and toppings in this recipe, and use your favorite store-bought frosting instead. What I’ve also learned is that you should definitely double the ingredients. This is so delicious it’s going to disappear before you even know it!




  • 2 cups flour
  • 2 cups sugar
  • ½ cup butter
  • 1 cup water
  • 4 Tablespoons cocoa
  • ½ cup shortening
  • ½ cup buttermilk
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla


  • ½ cup butter
  • 6 Tablespoons milk
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • ⅛ cup caramel sauce, I used caramel ice cream topping in the jar

Additional Toppings

  • 2½ cups toasted coconut, See instructions below for how to make it
  • 7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel. I used a block of Peter’s Caramel.
  • ⅛ cup evaporated milk
  • ¾ cup milk chocolate chips
  • 1 teaspoon shortening or oil



  1. Before making the cake, line an 18 x 13 x 1 inch cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet.
  2. Bake at 375F for 10-15 minutes, checking and tossing coconut regularly, every couple of minutes, to make sure all the coconut gets toasted evenly and doesn’t burn. Coconut is done when it is golden brown.
  3. In a large mixing bowl, measure flour and sugar. Set aside.
  4. In a medium sauce pan, combine butter, water, cocoa and shortening. Bring to a boil. When it reaches a boil, add it to the flour mixture and stir.
  5. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
  6. Pour into a greased 18 x 13 x 1 inch cookie sheet and bake at 400 degrees F for 20 minutes.


  1. In a medium microwave safe bowl, combine butter and milk and bring to a boil. Stir caramel sauce and add powdered sugar and vanilla, stir until smooth.
  2. After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over top. Immediately sprinkle with top of warm frosting with toasted coconut.
  3. In microwavable bowl, add caramel and evaporated milk, cook on high in 30 second increments, stir in between each increment. Continue to cook and stir until caramel is smooth. Drizzle over coconut.
  4. In another microwavable bowl, add chocolate chips and shortening. Microwave on high in 30 second increments, stir in between each increment until the chocolate is melted. Drizzle over caramel.
  5. Let Caramel and Chocolate drizzle set before cutting into it.






Quick Tip: Let the caramel and chocolate drizzle set before cutting into it!

Thanks to Chef in Training for this sweet after-dinner treat!


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