What did I do yesterday?

Well...last weekend I came across a recipe for a Girl Scout Samoa Cookie Cake (scroll down for recipe) - a cake that imitates a Samoa, not one made of Samoas. And those are myrialux's favorite GS cookies.

I don't particularly care for coconut - I like the flavor just fine, but think the texture of coconut flakes is oogy - but Toby loves the cake. It's supposed to end up marbled - you put in dollops of the brown sugar cake batter and chocolate cake batter alternately - but in practice you can just barely see a slightly different color in the second picture above (which I oversharpened to fake slightly better focus anyway).

The brown sugar batter is OMG good, though! And the frosting (before the coconut flakes were added) ... WOW. My chocolate was very melted and runny, so not only were the lines I piped onto the cake rather wiggly, but I somehow ended up with lines piped all over the platter, the counter, and even the toaster oven (I have no idea how).

I'm going to reproduce the recipe here with better instructions than the above link has, which pretty much assumes you're used to baking cakes, and if you follow the directions in the recipe exactly as given in the link when making the brown sugar batter you'll end up with floating blobs of butter in the batter. Not that I'd know that from experience, mind you, and Toby wasn't home at the time so nobody will ever know if I had to throw out some batter and start over. Not that I'm saying it happened, I'm just saying.

It's a dual-batter cake, so you get to mess up twice the number of bowls!

Girl Scout Cookie Samoa Cake
by Cat Tan

Prep Time: 5 hours (mostly downtime - and only if you make your own dulce de leche, 1-2 hours otherwise)
Cook Time: 1 hour

Keywords: dessert cake

A delicious cake inspired by the girl scout cookie "samoa".


For the cake-this is a marble, so you make 2 separate batters.

Batter number 1

1 stick of butter, softened
1 cup of dark brown sugar
2 eggs
3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk-WHOLE

for batter #2-This is the HERSHEY'S COCOA RECIPE, NOT MINE ("mine" referring to Cat Tan).

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

for the frosting

1 can of sweetened condensed milk OR 1 can of dulce de leche, which is caramelized sweetened condensed milk - look for it in the Hispanic-foods section of your grocery store if it's not with other cans of condensed milk
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 coconut, toasted (she calls for sweetened, I used unsweeted because the frosting is sweet enough already, IMHO. Toasting directions below.)
1/2 cup chocolate chips, melted


If you're making your own dulce de leche, start the night before: place a can of condensed milk in a slow cooker, and fill it with water, covering the can by at least 3 inches. Cook on medium for 10 hours, on high for 7. Or boil it on the stove, fully submerged, for 4 hours. Let cool.

Or you can just buy it already-cooked and save yourself the hassle.

Preheat the oven to 350F

Brown sugar cake:

Beat the softened butter, brown sugar, and eggs together until smooth. Sift together the flour, baking powder, baking soda, and salt. Continue beating the butter/sugar/egg mixture and add the flour mixture alternately with dollops of the milk until all the ingredients are mixed together. Set that bowl aside while you make the other batter.

Chocolate cake:

Sift the sugar, flour, cocoa powder, baking powder, baking soda, and salt together. While beating (gently at first, as it will raise a cloud of powder before it's all moistened if you're not careful!), add the egg, oil, vanilla, and milk. After it's all mixed, add the boiling water. This will result in a very wet batter.

Grease and flour a bundt pan. Alternate some of the brown sugar batter, then the chocolate batter until you've got it all in. Gently tap the bundt pan on the coutner to remove air bubbles.

Bake the cake from 50-60 minutes or until a skewer inserted in the center (in the middle of the cake between the edge of the pan and the center hole) comes out clean and the edges of the cake are slightly pulling away from the pan.

Let cool entirely.

While it's cooling, make the frosting:

Toast the flaked coconut on a cookie sheet in the oven on 350F°, stirring periodically for 5 or so minutes until desired color is reached. Keep an eye on it - it goes white, white white, white, brown, BROWN very quickly.

Beat your dulce de leche (or cooled cooked condensed milk), butter, confectioner's sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour. (I chilled for closer to 1/2 an hour and it was fine.)

Frost the cake and top it with the rest of the toasted coconut. This will be messy. Deal with it.

Melt the chocolate chips in the microwave by putting them in a microwave-safe bowl and nuking it first for 15 seconds, then take it out and stir, then back in for 10 sec, stir, and so on until they're melted. This prevents accidentally overheating them and burning the chocolate. 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.

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