Creating the Samoa Cake is a delightful process. Follow these instructions to bring your cake to life:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Whisk together until evenly mixed.
3. Combine Wet Ingredients: In another bowl, mix together vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
4. Mix Together: Pour the wet mixture into the dry ingredients. Mix until just combined.
5. Add Boiling Water: Gradually stir in the boiling water until fully incorporated.
6. Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
7. Cool: Once out of the oven, allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. Prepare Coconut Caramel Filling: While the cakes are cooling, toast the shredded coconut in a dry skillet over medium heat until golden brown. Stir frequently to prevent burning.
9. Combine Caramel and Coconut: Mix the toasted coconut with the caramel sauce in a small bowl. Set aside.
10. Make the Frosting: Beat the softened butter with a mixer until creamy. Gradually add powdered sugar and heavy cream, mixing until smooth. Add vanilla extract at the end.
11. Assemble the Cake: Once the cakes have cooled completely, place one layer on a serving platter. Spread half of the coconut caramel filling over this layer.
12. Add Second Layer: Place the second layer of cake on top of the filling. Frost the top and sides of the cake with the frosting.
13. Drizzle with Chocolate: Melt the semi-sweet chocolate and drizzle it over the frosted cake. Garnish with additional shredded coconut.
14. Set and Serve: Allow the cake to set for 30 minutes before slicing and serving.