Recipe: Samoas®-Inspired Bundt Cake
A jumbo-size version of your favorite Girl Scout cookie
What could be better than a box of Samoas®, those coconut-and-caramel-topped, chocolate-drizzled Girl Scout cookies of your childhood dreams?
A giant spiced Bundt cake version of the cookie, filled with coconut and chocolate chips, then topped with rich caramel sauce, chocolate-coconut sauce and toasted coconut flakes (watch the video).
When you make your caramel, it can be difficult to see when the caramel is ready, since the recipe uses brown sugar. Instead, the visual cue to take note of is constant bubbling, as well as a nutty aroma that will tell you the caramel is done. And cooling the caramel is just as crucial: Because of the butter content, letting it cool completely to room temperature will create the thick caramel sauce you want. If you don't give it enough time, the sauce will be too thin to coat the cake.
Recipe from the Tasting Table Test Kitchen
- :::For the Cake:2 cups flour:::
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup sugar
- 6 tablespoons unsalted butter, softened, plus more for greasing
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup buttermilk
- ½ cup dark chocolate chips
- ½ cup unsweetened shredded coconut, lightly toasted
- :::For the Caramel Sauce:8 tablespoons unsalted butter:::
- ½ cup light brown sugar
- ½ vanilla bean, split lengthwise and scraped
- ¼ cup heavy cream
- ½ tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- :::For the Toppings:¼ cup dark chocolate chips, melted:::
- 1 tablespoon coconut oil
- ¼ cup unsweetened shredded coconut, lightly toasted
- Make the cake: Preheat the oven to 350°. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon and salt, then set aside. In a stand mixer fitted with the whisk attachment, beat the sugar, butter and vanilla until fluffy. Add the eggs, one at a time, beating well until incorporated. With the motor running, slowly add the dry ingredients in 2 batches, alternating with the buttermilk, until a smooth batter forms. Gently fold in the chocolate chips and toasted coconut, then pour into a greased 9-inch Bundt pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool 10 minutes, then invert the cake onto a wire rack and let cool completely.
- Make the caramel sauce: In a 4-quart saucepan, melt the butter over medium heat. Add the sugar, vanilla bean and seeds, and cook until the sugar is dissolved and the mixture is bubbling, 4 to 5 minutes. Remove from the heat and stir in the cream, lemon juice and salt. Let cool completely.
- Transfer the cake to a serving platter and drizzle with the caramel sauce. In a small bowl, mix together the melted chocolate and coconut oil. Drizzle the chocolate in parallel lines over the cake, then sprinkle with toasted coconut. Slice and serve.
| Calories per Serving | 363 |
| Total Fat | 22.2 g |
| Saturated Fat | 14.9 g |
| Trans Fat | 0.3 g |
| Cholesterol | 84.1 mg |
| Total Carbohydrates | 38.7 g |
| Dietary Fiber | 2.5 g |
| Total Sugars | 34.6 g |
| Sodium | 263.1 mg |
| Protein | 4.2 g |
