I’ll be honest, I am very unfamiliar with Girl Scout cookies. My colleagues at work go crazy over them (particularly the Thin Mints) when it’s that time of year again. I am also incredibly unfamiliar with bundt cakes, my only introduction to them prior to moving to the states was in the film, My Big Fat Greek Wedding.. not the best first impression!
We were at the Goodwill recently and found a beautiful heavy bundt pan, mildly decorative but not too many nooks and crannies for the cake to stick in.. Not that you can tell with this cake anyway.
Not long after we bought the pan I received an email from the husband with the title “I have your first bundt cake project here…” and the content of this link, suggestion or oh so subtle hint?
I waited until we were due to have a crowd of people around to actually make the cake, it didn’t take as long as I was anticipating – where the instructions have you boil the can of condensed milk for a couple of hours it is quicker and easier to go to the store and buy a can of dulce de leche, trust me, it’s exactly the same thing!
Wikipedia tells me the samoa cookie is a vanilla cookie covered in caramel sprinkled with toasted coconut and laced with chocolate stripes.. It may also be known as a caramel de-lite and they account for 19% of cookie sales.
The cake is a marbled chocolate and brown sugar vanilla cake, covered with a caramel and coconut icing, topped with toasted coconut and the chocolate stripes.
I found cutting into the cake that the two flavours had mixed during cooking despite taking my time over beautifully marbling the two batters. But they tasted great, and even served straight out of the fridge stayed amazingly moist (I usually make my cakes come to room temperature before serving as the fridge will dry out cake).
The icing was truely to die for. Dulce de leche mixed with butter and powdered sugar and then some of the toasted coconut mixed in. I generously slathered it all over the cake so every piece had a good layer and there was plenty to lick off your fingers.
I didn’t get the coconut covering quite as even as I would have liked… I do get rather type A over these things. But the recipe gave you a good amount to cover the cake. The topping of chocolate was a perfect finishing touch though I think next time I’ll make it fudgy so it doesn’t crack and fall apart as you cut the cake.
I’m not so sure that waiting for a crowd of people to make this cake was a good idea, it went fast! I had to cut a piece and hide it in the fridge, thoroughly labelled, to save it for Michael. I would love to be able to tell you how well it stores, that it’s still good a couple days later but I really wouldn’t know, it vanished under my eyes! Definitely one to be made again.