Samoa Bundt Cake

This Samoa Bundt Cake has 2 flavors of cake, a dulce de leche buttercream, and toasted coconut. All the flavors of your favorite Girl Scout Cookie in cake form!

We have several March birthdays in our family, but each person chooses his/her own birthday dessert. A couple years ago, I was designated to make my sister’s dessert. She chose this Samoa Bundt Cake inspired by one of my favorite Girl Scout Cookies. It looked a little overwhelming at first. The cake has two batters and a homemade dulce de leche frosting. I was up for the challenge.

Let me say, this cake was worth it! I received so many compliments on it.  I thought the frosting/coconut combination was incredible even without the cake and could be added to any cake. Spending the time on making the dulce de leche buttercream frosting is well worth it!  If you don’t have time for homemade cake, I suggest a chocolate boxed cake with this frosting and toppings!

Dulce de Leche Buttercream

To make the buttercream for this cake, first you’ll need to start out making a batch of my Easy Homemade Dulce de Leche. Then allow it to cool so it doesn’t melt the buttercream. As the name suggests, it’s very easy to do, it just takes some time.

The buttercream is tossed with some toasted coconut before being added to the cake. Then more toasted coconut is place on top before the notorious chocolate stripes reminiscent of the classic Girl Scout cookie are added.

UPDATE: I now have an Easy Dulce de Leche Buttercream recipe that simplifies the method!

Gluten Free Option for Samoa Bundt Cake

I have made this cake using the cake recipe from the Salted Caramel Chocolate Fudge Cake and substituting my favorite Gluten Free 1 to 1 baking mix. The result was AMAZING!!!

Do you love Samoa Girl Scout Cookies?

Check out these homemade Samoa Bars and Samoa Cupcakes!

Looking for more Bundt cakes?

Check out this Rich Chocolate Bundt Cake and this Cherry Chocolate Cheesecake Bundt Cake!

Samoa Bundt Cake

Meghan

This cake combines all of your favorites flavors from the classic Girl Scout Cookie. A homemade dulce de leche is added to the buttercream for a step that is worth the extra time!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Cool Time 2 hours hrs

Total Time 4 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 12 or more

Equipment

• 1 bundt cake pan

Ingredients

  

Batter #1:

• 1 stick of butter (softened)
• 1 cup dark brown sugar
• 2 eggs
• 1/2 cup whole milk
• 3/4 cup all purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Batter #2:

• 1/4 cup vegetable oil
• 1 cup sugar
• 1 egg
• 1/2 cup whole milk
• 1 teaspoon vanilla
• 3/4 cup + 2 tablespoons all purpose flour
• 1/2 cup + 2 tablespoons cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup boiling water

For the frosting:

• 1 batch Dulce de Leche (homemade or store bought)
• 1/2 cup powdered sugar
• 2 tablespoons vanilla extract
• 2 sticks butter (softened)
• 1/2 teaspoon salt
• 1 cup toasted coconut

For the topping:

• 1 1/2 cups toasted coconut
• 1/2 cup semi-sweet chocolate chips (melted)

Instructions

 

• Prepare dulce de leche, if needed. Let cool completely. Meanwhile, prepare the cake batters.

Prepare each cake batter separately for this marbled cake:

• Preheat oven to 350 degrees F.
• For each batter, beat butter or oil and sugar(s) on medium-high speed until fluffy. Add in eggs one at a time, mixing well after each addition. Add milk and vanilla (if applicable) and mix until well combined.
• In a separate bowl, sift together the dry ingredients for each batter.
• Add the dry ingredients to the wet ingredients slowly and mix until well combined.
• For Batter #2, add the boiling water at this step.
• Grease and flour the bundt pan well.  Layer the cake pouring some of each batter and alternating layers until both batters are completely transferred to the pan.  Tap the bundt pan on the counter a couple of times to remove any bubbles.
• Bake approximately 1 hour or until a skewer inserted in the center comes out clean.  (Mine took about 50 minutes).
• Let the cake cool completely. While the cake cools, prepare the toasted coconut and buttercream.

For the frosting:

• To toast coconut, place on a cookie sheet in the oven at 350 degrees, tossing occasionally, or in a dry skillet stirring constantly until desired color is achieved.
• Beat the cooled dulce de leche, butter, powdered sugar, vanilla and salt for 3 minutes.  Add in 1 cup toasted coconut.  Chill for 1 hour.
• Frost the cake with the frosting, and top with the remaining toasted coconut.
• Melt the chocolate chips in the microwave and place in a pastry bag with a small tip or in a ziploc bag with a corner cut off.  Drizzle stripes on the cake.

Notes

If you can not find prepared dulce de leche, you will need to prepare a batch of Easy Homemade Dulce de Leche and allow it to cool completely before making the frosting for this cake.  

Source: Adapted from Breakfast to Bed

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Keyword cake, chocolate, coconut, dessert