Samoa Girl Scout Cake

This Samoa cake is one of the BEST cakes I have ever made. It does take a bit of time and attention to make two batters as well as the topping but it is so worth it.
Some other recipes recommend to make the frosting first however I made it as the cake was cooking and then chilled it in the fridge until the cake was cool enough to frost. Also some recipes have you make the Dulce De Leche homemade in the crock pot or by boiling the condensed milk, honestly just buy Dulce De Leche it's so much more convenient. Happy baking! 

Batter #1 Ingredients

• 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 whole milk

Preheat the oven to 350 degrees.

Beat butter and sugar on medium high until fluffy. Add in eggs, one at a time, mixing well. Add in milk and mix until well combined. In a separate bowl sift together the remaining dry ingredients. Add dry ingredients to wet ingredients slowly and mix until well combined.



Batter #2 Ingredients

• 1 cup sugar
• 3/4 cup + 2 Tbsp All Purpose flour
• 1/2 cup + 2 Tbsp 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

Beat oil and sugar on medium high until combined. Add in egg, mixing well. Add in milk and vanilla and mix until well combined. In a separate bowl sift together the remaining dry ingredients. Add dry ingredients to wet ingredients slowly and mix until well combined. Stir in boiling water.

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 the bundt pan on the counter a couple of times to remove bubbles. Bake approximately for 1 hour or until a toothpick inserted in the center comes out clean. (mine only took about 50 minutes). Let the cake cool for 15 minutes in the pan and then turn it out onto a cooling rack until completely cooled before frosting.


Frosting

• 1 18oz bottle Dulce de Leche
• 1/2 cup confectioners sugar
• 2 T coconut rum
• 2 sticks butter, softened
• 1/2 tsp salt
• 2 cup toasted coconut divided

To toast the coconut you want to put the coconut in a fry pan on medium heat, you will start to hear it sizzle and then see it begin to turn golden, stir throughout the toasting process to ensure that no area cooks more than the rest, it burns pretty quickly so keep a watchful eye. As soon as you feel it is done, TURN OFF THE HEAT!! trust your instinct with this otherwise you will burn it. 

Beat 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 and then use 1 left over cup of coconut to coat the cake. Wa-La!