I love Girl Scout cookies. LOVE THEM! And I have been known to order cases at a time because … I’m guilty of gluttony. Thin Mints, Samoas, and Trefoils are my absolute favorites. So when I saw this recipe, I knew I had to try it!
Note – I don’t make things pretty but I did try this time.
The taste is what truly matters. And this was pretty damn good! Not *exactly* like a Samoa, but close enough for me to eat more of this cake than I should!
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
servings
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Ingredients
Cake
- 1 1/2 cups Semi-sweet chocolate chips
- 1 stick Butter softened
- 2 cups Brown sugar
- 3 large Eggs
- 2 cups Flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 8 oz Sour cream
- 1 tsp Vanilla extract
- 1 cup Hot water
Frosting
- 1 1/2 sticks Butter softened
- 1/2 cup Caramel sauce Smuckers makes a good one
- 3 cups Powdered sugar
- 1 tbsp Milk amount varies
Toppings
- 2 cups Coconut toasted
- 1/2 cup Caramel sauce
- 1/2 cup Hot fudge sauce
Ingredients
Cake
Frosting
Toppings
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Instructions
Cake
- Preheat oven to 350. Grease and flour a bundt pan.
- Melt the chocolate in a double boiler or in the microwave until it's smooth when stirred.
- Beat the butter and brown sugar together.
- Add eggs and beat well.
- Add melted chocolate and beat.
- Sift together the flour, baking soda, and salt. Add half to the batter along with half the sour cream.
- Add the second half of the flour mixture and sour cream.
- Add in the vanilla and hot water, mixing on low speed.
- Pour into bundt pan and bake for roughly 60 minutes.
- Take out of oven (leave the oven on!) and cool for about 15 minutes, then remove cake from pan.
Coconut Topping
- Spread your coconut out on a baking sheet. Pop in oven for roughly 5 minutes, stir and then toast for another 5. Keep an eye on it, as you don't want it to burn. It shouldn't take more than 10 minutes total - but you know your oven better than I do!
Frosting
- Beat butter and caramel together until smooth. Gradually beat in the powdered sugar.
- Add the cream a little bit at a time to get the consistency you want in the frosting.
Put it together!
- Frost the cooled cake. It's easier to pop the cake in the fridge to get it nice and cool before frosting.
- Gently pat the toasted coconut onto the cake, a little at a time.
- Drizzle it with the leftover caramel sauce and hot fudge sauce.
Recipe Notes
I recommend doing the frosting and coconut on a wire rack that has a baking sheet underneath. This will help you from losing too much coconut when you put it on.
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