Caramel deLite Poke Cake

My granddaughter sold Girl Scout cookies this year for the first time. To make a good showing and to gain gramma points, I bought a bunch. IT Guy's favorites are the Caramel deLites...aka Samoa's. Why did they change the name, anyway? I'm not sure if the Caramel deLites are best sellers or not but I know they're always popular. So popular, in fact, that one big-time cookie maker finally caught on and now make their won version. Those little elves do a great job in putting out a good cookie, no doubt, but there's something about getting them from the Girl Scouts that makes them extra yummy. My dilemma was to figure out what to do with all the cookies besides letting IT Guy put himself into a cookie coma by eating them all in one sitting. So I hid a few boxes for later then decided to make a cake with some. This cake is extra yummy and was a big hit around the SFFS house. I bet it would be a hit in your house, too!

Caramel deLite Poke Cake



1 devil's food cake mix (plus the stuff to make it)
1 12-ounce jar caramel ice cream topping
1 12-ounce jar chocolate ice cream topping
1 box Caramel deLite cookies (Girl Scout or Keebler) ~ chopped
2 cups shredded coconut ~ divided use

Prepare cake mix and bake according to package directions for a 9x13 inch pan, adding 1 cup of coconut to the batter.

Toast remaining 1 cup coconut. Set aside.

After cake is baked but while it's still warm, poke holes all over the top.

Warm the caramel topping in the microwave for a 15 - 30 seconds.

Drizzle 1/2 of the warm topping over the cake into the holes.

Allow to cool.

When cake has cooled, sprinkle cake with cookies and toasted coconut.

Warm the rest of the caramel topping and the chocolate topping in the microwave.

Drizzle remaining caramel and 1/2 of the chocolate....or all of it if you want...all over the cake. 

Chill completely then serve.

 
The line up.

 
Make the cake according to 
the box directions. Then stir in 
one cup of coconut. Bake.

 
After the cake is baked but while 
it's still warm, poke holes all over 
and pour half of the caramel 
topping into the holes.

 
Toast the remaining 1 cup coconut.

 
Chop the cookies.

 
On the cooled cake, sprinkle the 
chopped cookies and the coconut 
then drizzle with the remaining 
caramel sauce and 1/2 of the chocolate sauce.

 
Chill, slice and eat!