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Scald coconut milk and combine with melted white chocolate. Mix 2 lbs coconut flakes, 1/2 c sour cream and 1/4 lb softened butter together. Add the coconut milk and white chocolate when melted. For the crust, crush Samoas cookies as fine as possible without becoming a paste. Add melted butter until moist and will hold. Form crust into the bottom of a quick release pan and beke for 5 minutes. When set, add filing and cover the entire cake with melted ganaghe. Decorate cake with caramel and toasted coconut until it resembles a Samoas cookie.
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