Recipe: Samoas®-Inspired Bundt Cake
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
9 Bundt cake
Ingredients
  • :::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
Directions
  1. 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.
  2. 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.
  3. 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.