Samoa Bundt Cake

I made this for my mother's birthday and it was a hit!

It is a long recipe and the batter didn't swirl as it was supposed to (more than likely my fault trying to make too many swirls). The outside is messy, but that's part of the fun! Yes, it's just like an oversized girl scout cookie!

Batter #1

• 1 stick of butter, softened
• 1 cup of dark brown sugar
• 2 eggs
• 3/4 cup ap flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup whole milk

Batter #2

• 1 cup sugar
• 3/4 cup + 2 T ap flour
• 1/2 cup + 2 T cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1 egg
• 1/4 cup oil
• 1/2 tsp salt
• 1 tsp vanilla
• 1/2 cup boiling water
• 1/2 cup milk

for the frosting

• 1 can of dulce de leche
• 1/2 cup confectioners sugar
• 2 T vanilla extract
• 2 sticks butter, softened
• 1/2 tsp salt
• 1 cup toasted coconut
• topping 1 1/2 cups toasted coconut
• 1/2 cup chocolate chips, melted

Preheat the oven to 350F

Prepare each batter separately. This is a marble cake. For each cake type, beat butter (or oil) and sugar(s) on medium high until fluffy. Add in eggs one at a time mixing well. Add in milk and vanilla (if applicable) and mix until well combined. In separate bowls sift together dry ingredients for each batter. Add  dry ingredients to wet ingredients slowly and mix until well combined.

(add boiling water for cocoa cake HERE)

Grease and flour the bundt pan WELL

layer the cake pouring some of the brown sugar batter, then cocoa batter, then brown sugar, until both batter bowls are empty. Tap bundt pan on the counter a couple times to remove bubbles. Bake approximately 50 minutes to an hour or until skewer inserted in center comes out clean. 

LET COOL ENTIRELY

For the frosting

toast sweetened flaked coconut either on a cookie sheet in the oven on 350F tossing occasionally or in a dry skillet constantly stirring until desired color is reached. Beat cooled cooked condensed milk, butter, confectioners sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour

frost cake with frosting and top with remaining toasted coconut.

melt chocolate chips in the microwave, place in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake.