Samoa Bundt Cake
Ingredients:
For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut, toasted
For the Toppings:
1/2 cup caramel sauce (store-bought or homemade)
1/2 cup sweetened shredded coconut, toasted
1/2 cup semi-sweet chocolate chips, melted
Instructions:
Preheat and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly, ensuring all the crevices are coated to prevent sticking.
Prepare the Cake Batter:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the toasted coconut.
Bake the Cake:
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Add the Toppings:
Once the cake has cooled, drizzle the caramel sauce evenly over the top of the cake.
Sprinkle the toasted coconut on top of the caramel.
Drizzle the melted chocolate over the coconut, creating a beautiful pattern.
Serve:
Allow the toppings to set for a few minutes before slicing and serving.
Enjoy: This Samoa Bundt cake is inspired by the popular Girl Scout cookie, featuring rich caramel, toasted coconut, and chocolate flavors. It’s a decadent dessert perfect for any occasion
