In a separate bowl, whisk egg whites, 1/2 pound sugar until you reach stiff peaks. Fold beaten egg white mixture into the cake batter and fully incorporate.
Bake in a 9×13 inch pan, at a 1/2 inch thickness at 350 degrees for about 15 minutes or until a toothpick comes out clean.
Chocolate Sauce
Boil sugar and water until fully incorporated
Add cocoa powder and simmer until slightly thick. Stir in cream and continue to simmer until desired consistency.
Caramel Mousse
Whip 2.5 ounces sugar with egg whites until you reach stiff peaks.
In a seperate bowl, whisk 3.25 ounces sugar with egg yolks until pale yellow.
Melt caramel over a double boiler and add gelatin sheets until completely dissolved and incorporated.
Whip heavy cream into soft peaks.
Whisk yolk mixture into caramel and then mix in egg white mixture in to the caramel mixture.
Fold in cream until fully incorporated.
To Assemble
Cut the cake into discs that fit into your serving glass.
Begin with a generous dollop of the caramel mousse topped with several dollops of whipped cream, then top with crumbled Samoa cookies, a sprinkle of toasted coconut and a drizzle of the chocolate sauce.
Gently place a cake disc on top and repeat the layering two more times with the last layer generously topped with Samoa cookie crumbles and toasted coconut.