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It’s that time of year again. Girl Scout cookie sales are in full force! My personal favorite is the Caramel deLites, even though I despise coconut. I’m not sure if it’s because the coconut is toasted, or because it’s drowning in caramel and chocolate, but I love these cookies! What’s your favorite GS cookie? Also, in what states are these cookies called Samoas?  And why the two different names?  And why do I have so many questions about Girl Scout cookies OHMYGOD, STOP JUDGING ME!

A friend asked me to make this cake for her birthday. I had actually never made a bundt cake before, so I thought it would be a nice change of pace. Plus, making a comically large version of my favorite GS cookie was something I couldn’t resist. I sliced off a little piece of the cake to taste test, and tried the caramel frosting. Both were freakin’ delicious. The reviews from my friend and her family were overwhelmingly positive (2 people asked her for the recipe!), so while I didn’t have an entire slice of the cake, I can say this recipe is definitely a keeper, especially if you like coconut and comically large versions of things!

Caramel deLite (Samoa) Bundt Cake
Adapted from BetsyLife

It’s a marbleized cake, so there are two batters

Batter #1
1 stick of butter, softened
1 cup of dark brown sugar
2 eggs
3/4 cup ap flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup whole milk

Batter #2
1 cup sugar
3/4 cup + 2 T ap flour
1/2 cup + 2 T cocoa powder
3/4 tsp. baking powder
1/2 tsp. baking soda
1 egg
1/4 cup oil
1/2 tsp. salt
1 tsp. vanilla
1/2 cup boiling water
1/2 cup milk

Frosting
1 can (13.4 oz.) Nestle La Lechera Dulce de Leche
1/2 cup confectioners sugar
2 T vanilla extract
2 sticks butter, softened
1/2 tsp. salt
1 cup toasted coconut

Topping
1 1/2 cups toasted coconut
1/2 cup chocolate chips, melted

Cake Directions:

  1. Preheat the oven to 350F
  2. Prepare each batter separately. For each cake type, beat butter (or oil) and sugar(s) on medium high until fluffy. Add in eggs one at a time mixing well. Add in milk and vanilla (if applicable) and mix until well combined. In separate bowls sift together dry ingredients for each batter. Add dry ingredients to wet ingredients slowly and mix until well combined.
  3. Add boiling water to cocoa cake batter at this point
  4. Grease and flour the bundt pan WELL
  5. Layer the cake pouring some of the brown sugar batter, then cocoa batter, then brown sugar, until both batter bowls are empty. Tap bundt pan on the counter a couple times to remove bubbles. Bake approximately 50 minutes or until skewer comes out clean.

LET CAKE COOL ENTIRELY

Frosting Directions:

  1. While cake is cooling, toast sweetened flaked coconut either on a cookie sheet in the oven on 350F tossing occasionally or in a dry skillet constantly stirring until desired color is reached. Beat dulce de leche, butter, confectioners sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour
  2. Frost cake with frosting and top with remaining toasted coconut
  3. Melt chocolate chips in the microwave, place in a pastry bag with a small tip or Ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake.
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