Not only does this bundt cake look like a big Samoa but it mimics one as well. 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.
Caramel plus coconut is a win in my book, and the chocolate and shortbread are just added bonuses. Making a comically large version of so many peoples' favorite Girl Scout cookie was something I couldn’t resist, and it tastes incredible to boot!
A word of advice: Make sure you read through the entire recipe a day before you make it; if you are making the dulce de leche frosting from sweetened condensed milk, the process is simple but is also time-consuming, which is why I use a prepared one.
==== Create the Dulce de leche frosting ====
(if using bottled/canned dulce de leche skip this step, see notes for brand I used)
Place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water.
Cook on medium for 10 hours or on high for 7.
*Alternatively, boil the whole, unopened can on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours.
Let it cool.
==== Brown sugar batter ====
In a large bowl, cream butter and brown sugar until light and fluffy
Add eggs, one a a time, beating well after each addition
In a medium bowl, combine flour, baking powder, baking soda and salt.
Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.
Set batter aside
==== Chocolate Batter ====
Cream sugar and oil together in a large bowl until light and fluffy.
Beat in egg, vanilla, and milk
In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
Slowly add flour mixture to butter mixture until well combined.
Carefully stir in boiling water.
==== Make the cake ====
Preheat oven to 350 Degrees
Grease and flour a bundt pan well.
This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter.
Alternate until both batter bowls are empty.
Tap bundt pan on the counter a couple times to remove bubbles.
Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)
Cool in the pan for 15 minutes, then remove from pan and let cool entirely.
==== Frosting ====
Heat oven to 350 degrees.
Spread coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes)
Beat cooled cooked condensed milk (or dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes.
Add in 1 cup toasted coconut.
Chill for 1 hour
==== Assembly ====
Frost the cake with dulce de leche frosting
Toast remaining coconut and press into the sides and top of the frosted cake
Melt chocolate chips in the microwave at 30 second intervals, stirring frequently.
Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake.
** You can find prepared Dulce de Leche at Kroger (Nestle brand, sometimes in the ethnic/Hispanic section) and local Mexican Grocers (Jons, Vallarta,etc.). It saves a lot of time (between 4 and 10 hours).
** Make 'em into cupcakes! Just bake for only 17 minutes.
** For high altitude baking, add an extra tablespoon of flour to your cake mixture and cut the leavening agents by about a third to a half. In this recipe I'd use 1/2 teaspoon of baking powder and all of the baking soda while adding an extra tablespoon of flour to each mixture. Otherwise it might fall.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (194g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 329 (45%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 15.7g||79 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 91.4mg||28 %|
|Sodium 3710.3mg||128 %|
|Potassium 257.2mg||7 %|
|Total Carbohydrate 91.7g||27 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 90.2g|
|Protein 9.7g||14 %|
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Calories per serving: 732
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