Ingredient: Eggs

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!

Print Recipe

Samoa Bundt Cake

Prep Time

20 minutes

Cook Time

60 minutes

Servings

servings

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

Prep Time 20 minutes Cook Time 60 minutes Servings servings 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

Instructions

Cake

1. Preheat oven to 350. Grease and flour a bundt pan.
2. Melt the chocolate in a double boiler or in the microwave until it's smooth when stirred.
3. Beat the butter and brown sugar together.
4. Add eggs and beat well.
5. Add melted chocolate and beat.
6. Sift together the flour, baking soda, and salt. Add half to the batter along with half the sour cream.
7. Add the second half of the flour mixture and sour cream.
8. Add in the vanilla and hot water, mixing on low speed.
9. Pour into bundt pan and bake for roughly 60 minutes.
10. Take out of oven (leave the oven on!) and cool for about 15 minutes, then remove cake from pan.

Coconut Topping

1. 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

1. Beat butter and caramel together until smooth. Gradually beat in the powdered sugar.
2. Add the cream a little bit at a time to get the consistency you want in the frosting.

Put it together!

1. Frost the cooled cake. It's easier to pop the cake in the fridge to get it nice and cool before frosting.
2. Gently pat the toasted coconut onto the cake, a little at a time.
3. 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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