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Girl Scout Cookie Cake

Sacrifice a few Girl Scout cookies to this Tagalong, Trefoil and Samoa-flavored layer cake made with Girl Scout cookie crumbles mixed in.

Recipe

Servings: 1 9-inch cake

Ingredients

  • For the Tagalong (peanut butter chocolate) layer:
  • 1 cup creamy peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 cup butter, softened at room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • For the Trefoil (shortbread) layer:
  • 2 cups butter, softened at room temperature
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 cup Trefoil shortbread cookies, finely ground
  • For the Samoa (coconut chocolate caramel) layer:
  • 2 cups shredded coconut, unsweetened
  • 1/3 cup sugar
  • 3 large egg whites
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt
  • For the filling:
  • 1 1/2 cups peanut butter buttercream + crushed Tagalong
  • 1 1/2 cups caramel buttercream + crushed Samoa
  • For the frosting:
  • 3 cups caramel buttercream frosting
  • For the decorations:
  • 1 cup shredded coconut, toasted
  • Chocolate glaze
  • Caramel glaze

Let's get Cooking...

  1. Make the Tagalong layer: Preheat the oven to 350 degrees, and line a 9-inch cake pan with parchment paper.
  2. In a large bowl, cream peanut butter, sugars and butter. Add eggs one at a time, then add vanilla. Add baking soda, baking powder, salt and flour. Stir to combine. Pour into prepared cake pan and bake for 20 to 25 minutes until golden and a cake tester comes out clean. Set aside to cool.
  3. Make the shortbread layer: Preheat the oven to 350 degrees, and line a 9-inch cake pan with parchment paper.
  4. In a large bowl, cream butter and sugar. Add vanilla. Stir in flour and ground cookies. Press into prepared cake pan, and bake for 20 to 25 minutes until golden. Set aside to cool.
  5. Make the Samoa layer: Preheat the oven to 350 degrees, and line a 9-inch cake pan with parchment paper.
  6. In a large bowl, combine coconut, sugar, egg whites, vanilla and salt. Press into prepared cake pan and bake for 20 to 25 minutes. Set aside to cool.
  7. Assemble the cake: Place the peanut butter cookie layer on a cake turntable. Cover with peanut butter buttercream and crushed Tagalongs. Place the shortbread layer on top and cover with caramel buttercream and crushed Samoas. Top with the coconut macaroon layer, and cover the cake with caramel buttercream.
  8. Sprinkle toasted coconut in a 3/4-inch border around the top of the cake and drizzle with chocolate and caramel. Cake will keep up to 5 days covered.