samoa bundt cake

Wondering how my first week is going as a puppy mama?  Here is what I’ve learned so far:


1. Now that I have a puppy, it’s perfectly normal and acceptable to talk to myself in public.
2. 80% of Marc and I’s conversations revolve around Maddie: her poops, crate training, her toys, how much she has eaten, her daily accomplishments….you get the idea.  
3. As a dog owner, every other dog owner is automatically my friend. 
4. Crate training is hard.  You try telling this precious face that it’s time to go to bed and listen to her bark.  Heartbreaking.  

5.  Puppy kisses are the best.  
6. Being a dog owner has been more fun, more rewarding, and has made us happier than we could have ever imagined.  Love love love.

Now, about this bundt cake.  This was my labor of love for Easter dessert this year.  When I was deciding what to make I asked my brother what he wanted.  I was really just expecting his usual “I dunno” answer but instead he sent me a picture of a bundt cake inspired by his favorite Girl Scout cookie: the samoa. You know the one: a shortbread cookie covered in chocolate, coconut, and caramel.    Just so happens to be my favorite too (with Thin Mints in a close second).  

Not only does this bundt cake look like a big Samoa (well, it’s supposed to though my decorating skills need a little practice) but it mimics all of the flavors in the cookie too.  The cake is a mixture of two batters: one brown sugar and one chocolate.  The frosting is made from sweetened condensed milk-turned caramel, which is filled with coconut.  The whole thing is then drizzled with chocolate and topped with even more toasted coconut.  To. Die. For.  Pretty sure I could eat that frosting every day for the rest of my life.  

One word of wisdom: make sure you read the entire recipe at least a day before you want to make it.  The process of turning the sweetened condensed milk into caramel is a simple but long process.  



Samoa Bundt Cake
recipe from BetsyLife


brown sugar batter:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup dark brown sugar, packed
2 eggs

1/2 cup milk

3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt


chocolate batter:
1 cup sugar

1/4 cup canola oil

1 egg

1 tsp pure vanilla extract
1/2 cup milk

3/4 cup + 2 tbsp all-purpose flour
1/2 cup + 2 tbsp cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda

1/2 tsp salt
1/2 cup boiling water
1/2 cup milk


for the frosting:
1 can of sweetened condensed milk
1/2 cup powdered sugar
2 tbsp pure vanilla extract
1 cup (2 sticks) unsalted butter, at room temperature
1/2 tsp salt
2 1/2 cups toasted coconut (divided between frosting and topping)*
1/2 cup chocolate chips, melted


*To make the toasted coconut: place on cookie sheet and bake in oven at 350 degrees F. until golden brown.  Let cool. 


Directions:


To begin, make the caramel from the sweetened condensed milk by placing the unopened can into a crockpot in water at least 3 inches above the can, and cook on low for 10 hours or high for 7.  Alternately, you can boil it in the stove fully submerged at all times but 4 hours.  You will probably have to add water every now and then.  Let it cool.


To make the cake: Preheat oven to 350 degrees F.  Grease and flour bundt pan VERY WELL.


Prepare each batter separately.  To make the brown sugar cake, beat the butter and sugar on high until fluffy.  Add in eggs, one at a time.  Add in milk and mix until well combined.  Sift together the flour, baking powder, baking soda, and salt and add dry ingredients to wet and slowly mix until combined.  


To make the chocolate cake: beat oil and sugar on medium high until combined.  Add in egg, vanilla, and milk and mix until well combined.  Sift together flour, baking powder, baking soda, salt, and cocoa powder and add to wet ingredients.  Slowly mix until combined.  Then add boiling water and mix until combined.  


Begin by pouring 1/3 of the brown sugar batter until bottom of the pan.  Then 1/3 of the cocoa batter.  Repeat until both bowls are empty.  Tap the bundt pan on the counter a couple of times to remove bubbles.  Bake 50-60 minutes, or until skewer inserted in center comes out clean.  Mine took 50 minutes.  Let cool completely, then remove from pan.  


To make the frosting: Beat cooked condensed milk, butter, powdered sugar, vanilla, and salt for 3 minutes on medium high.  Add in 1 cup of the toasted coconut.  Frost over cooled cake, then top with remaining toasted coconut. 


Melt chocolate chips in microwave, then drizzle stripes onto cake.  Cut into big pieces and enjoy!  

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