It’s Girl Scout Cookie season, in case you hadn’t noticed. So far it seems to be off to a pretty peaceful start, with no one too mad at the Girl Scout organization over which gluten free cookies they do and don’t have for sale. That’s a relief. I’m all for Girl Scouts all being able to eat what they sell, but isn’t the lesson for them in the selling, not the eating? Either way I’m fine making my own Girl Scout Cookies. I know there are a few gluten free varieties being sold here and there, but frankly if they’re not Samoas or Thin Mints (or at the very least Tagalongs), I’m probably not terribly interested anyway. And since I’ve already done a whole bunch of GSC copycat recipes here on the blog, and I have modified and perfected recipes for every last one of them in my new (!) cookbooks Gluten Free Classic Snacks, we’re moving on to taking the flavors of Girl Scout Cookie favorites and having our way with them. Like in this Samoas-style gluten free chocolate sheet cake. Oh baby…
The Girl Scouts really do know a thing or two about flavor combinations, don’t they now. I wonder if we would have thought of the beauty of chocolate-coconut-caramel without them. Now I do not use shredded coconut almost ever, as it doesn’t taste like coconut to me. Instead it tastes like sweetened dental floss. There are worse things in this world, but since coconut flakes (sometimes called coconut chips) are far, far superior I see no reason to compromise here. If you can’t find coconut flakes (I usually buy them at amazon.com or in my local health food store—Let’s Do Organic is a good brand), you can of course use shredded coconut but make it unsweetened if you can. This gorgeous chocolate-caramel cake is plenty sweet already. And rich. And Samoas-like. And just … delicious.
A few notes about size and shape of this cake: As a sheet cake, it’s made in a sheet pan. The recipe is developed to be made in a quarter sheet pan (dimensions 9″ x 13″ x 2″). If you don’t have a quarter sheet pan (they’re sold at Bed Bath & Beyond and they’re cheap and super useful!), you can make the whole recipe in an 8-inch square pan at the same temperature, and bake it for a few more minutes. Just keep an eye on things. The icing will not set up quite as well at room temperature since it will be thicker, but it will still set up very well in the refrigerator. And this cake slices best cold anyway.
Happy Girl Scout Cookie season!