Samoa Cake

This cake is my main contribution to Thanksgiving celebrations. It’s an adorable cake, primarily because it is basically an oversized Girl Scout cookie, but it’s also delicious, which never hurts. If you forget to cook the caramel ahead of time, you can do it in a nonstick pot. Make sure to let it cool before making the frosting.

Original recipe from Betsy Life

For the Brown Sugar Batter

  • 1 stick of butter, softened

  • 1 cup of dark brown sugar

  • 2 eggs

  • ¾ cup all-purpose flour

  • ¾ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup whole milk

 

For the Chocolate Batter

  • 1 cup sugar

  • ¼ cup oil

  • 1 egg

  • 1 tsp vanilla

  • ½ cup milk

  • ¾ cup + 2 T all-purpose flour

  • ½ cup + 2 T cocoa powder

  • ¾ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ½ cup boiling water

 

For the Frosting

  • 1 can of sweetened condensed milk **Or substitute canned dulce de leche

  • ½ cup confectioners sugar

  • 2 T vanilla extract

  • 2 sticks butter, softened

  • ½ tsp salt

  • 1 cup toasted coconut

 

For the topping

  • 1½ cups toasted coconut

  • ½ cup chocolate chips, melted

 

Make the Caramel (Skip if using dulce de leche.)

  1. Place the whole, unopened can of condensed milk in your crock pot and submerge.

  2. Cook on medium for 10 hours or on high for 7.

  3. *Alternatively, boil the whole, unopened can on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours.

  4. Let it cool.

 

Make brown sugar batter

  1. Preheat oven to 350.
  2. Cream butter and brown sugar until light and fluffy

  3. Add eggs, one a a time. Beat well.

  4. In separate bowl, combine flour, baking powder, baking soda and salt

  5. Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.

  6. Set batter aside.

 

Make the chocolate batter

  1. Cream sugar and oil together until light and fluffy.

  2. Beat in egg, vanilla, and milk.

  3. In separate bowl, mix together flour, cocoa powder, baking powder, baking soda, and salt.

  4. Slowly add flour mixture to butter mixture until well combined.

  5. Carefully stir in boiling water.

Bake the cake

  1. Grease and flour a bundt pan.

  2. 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.

  3. Bake approximately 50 minutes-1 hour or until skewer inserted in center comes out clean.

  4. Cool in the pan for 15 minutes, then remove from pan and let cool entirely.

 

Make the frosting

  1. Beat cooled cooked condensed milk, butter, confectioners sugar, vanilla and salt for 3 minutes.

  2. Add in 1 cup toasted coconut.

 

Assemble the cake

  1. Frost the cake.
  2. Press remaining coconut into the sides and top of the frosted cake.
  3. Place chocolate chips in piping bag & melt in the microwave at 30-second intervals, squeezing frequently.
  4. Drizzle chocolate stripes on cake.
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