Samoa Bundt Cake

This bundt cake is a delicious imitation of a Samoa cookie. It features two batters—one brown sugar and one chocolate—and a caramel frosting filled with coconut. The cake is drizzled with chocolate and topped with toasted coconut. Making this cake requires some time commitment, especially if making the dulce de leche frosting from scratch.

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Samoa Bundt Cake Save
Samoa Bundt Cake

This bundt cake is a delicious imitation of a Samoa cookie. It features two batters—one brown sugar and one chocolate—and a caramel frosting filled with coconut. The cake is drizzled with chocolate and topped with toasted coconut. Making this cake requires some time commitment, especially if making the dulce de leche frosting from scratch.

  • Preparing Time: 5 hours
  • Total Time: 6 hours
  • Served Person: 16
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian
desserts

Step-by-step

  • Place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water.
  • Cook on medium for 10 hours or on high for 7.
  • *Alternatively, boil the whole, unopened can on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours.
  • Let it cool.
  • In a large bowl, cream butter and brown sugar until light and fluffy
  • Add eggs, one a a time, beating well after each addition
  • In a medium bowl, combine flour, baking powder, baking soda and salt.
  • Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.
  • Set batter aside
  • Cream sugar and oil together in a large bowl until light and fluffy.
  • Beat in egg, vanilla, and milk
  • In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
  • Slowly add flour mixture to butter mixture until well combined.
  • Carefully stir in boiling water.
  • Preheat oven to 350 Degrees
  • Grease and flour a bundt pan well.
  • This is a marble cake. 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.
  • Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)
  • Cool in the pan for 15 minutes, then remove from pan and let cool entirely.
  • Heat oven to 350 degrees.
  • Spread coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes)
  • Beat cooled cooked condensed milk (or dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes.
  • Add in 1 cup toasted coconut.
  • Chill for 1 hour
  • Frost the cake with dulce de leche frosting
  • Toast remaining coconut and press into the sides and top of the frosted cake
  • Melt chocolate chips in the microwave at 30 second intervals, stirring frequently.
  • Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake.

Attempting to slice a warm bundt cake directly from the oven results in an immediate structural collapse because the crumb needs time to set fully as it cools to room temperature. This ambitious confection requires careful staging, particularly if you decide to transform a can of sweetened condensed milk into homemade dulce de leche by submerging it in boiling water for four hours or simmering it in a slow cooker for seven to ten hours. Balancing the rich profile of dark brown sugar, cocoa powder, and toasted coconut demands careful consideration regarding what goes on the plate beside it. Because the pastry leans heavily into deep sweetness and buttery richness, bitter counterpoints provide necessary relief. A pot of freshly brewed dark roast coffee or unsweetened black tea cuts through the dense caramel frosting without competing for palate space. When selecting produce to accompany the dessert, look for tart elements like fresh raspberries or sliced crisp apples to contrast against the heavy chocolate drizzle and coconut flakes. Tart fruit brings brightness to an otherwise decadent plate.

Developing this specific flavor profile relies on dual mixing bowls and precise temperature control during the baking phase. The oven must remain steady at 350 degrees Fahrenheit while the marble interior bakes for roughly fifty to sixty minutes, determined by inserting a wooden skewer into the thickest part of the ring to check for wet crumbs. Tapping the greased pan firmly against the counter before baking releases trapped air bubbles that would otherwise compromise the crumb structure. Allowing the baked ring to rest undisturbed in its metal mold for precisely fifteen minutes ensures the exterior sides contract enough to release cleanly onto a wire rack. Patience during this cooling window prevents the delicate ridges of the bundt design from tearing apart.

Adapting the components for specific dietary needs involves strategic substitutions without sacrificing the core texture of the pastry. Standard dairy butter can be swapped for plant-based baking sticks at a one-to-one ratio in the batters, though the frosting requires a commercially prepared vegan dulce de leche alternative since condensed coconut milk behaves differently during prolonged heat processing. Gluten-free flour blends containing xanthan gum substitute cleanly for the all-purpose flour called for in both the chocolate and brown sugar batters. When substituting fats or flours, measure by weight using a digital scale rather than volume cups to ensure the chemical leaveners react correctly with the altered density.

Preserving leftover slices requires proper wrapping to prevent the crumb from drying out over several days. Stored inside an airtight cake dome at cool room temperature, the frosted pastry retains its moisture for up to three days, while refrigeration extends this window to five days if brought back to ambient temperature before serving. The toasted coconut topping absorbs ambient humidity quickly, so keeping the container sealed tightly prevents the shredded flakes from turning chewy. Proper storage guarantees the chocolate drizzle remains set and the caramel frosting maintains its velvety mouthfeel.

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