Friday, May 11, 2012

Samoa Cake

I've been feeling down lately.  Stressed out.

Then I realized that's all I've been doing, stressing.

A girl needs to get out of the house.

Or stay in and bake!

A co-worker of mine challenged me to make this cake.

And I decided today was as good as any day to do it.

Now I'm feeling accomplished.

And a little bit happier.

Samoa Cake
Yes like the girl scout cookie
(my favorite girl scout cookie)

(And yes the frosting is slowly running off, but that's how I roll)


Batter Number One
  • 1 stick of unsalted butter, softened (not melty)
  • 1 cup dark brown sugar 
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 1/2 cup milk

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

  • 1 can sweetened condensed milk, cooked
  • 1/2 cup confectioners sugar 
  • 2 tablespoons vanilla extract 
  • 2 sticks butter, softened
  • 1/2 teaspoon salt 
  • 2 & 1/2 cups toasted coconut, divided 
  • 1/2 cup chocolate chips, melted 
(Sweetened Condensed Milk was unavailable for this photo since it was on the stove boiling)

Cook Sweetened condensed milk
  • Put whole can, unopened, in a slow cooker and submerge it by at least three inches of water
  • cook on high for seven hours 
  • Boil whole can, unopened, on the stove for four hours.  
  • Keep fully submerged at all time
Batter Number One
  • Preheat oven to 350 degrees
  • Butter and flour bundt pan
  • Combine all dry ingredients except brown sugar
  • Set aside
  • In electric mixer cream together butter and brown sugar 
  • When fluffy add eggs one at a time 
  • Mixing well after each addition 
  • Add milk
  • Mix until well combined 
  • Add dry ingredients slowly
  • Mix until well combined 
  • Set mixer aside 
  • 002
Batter Number Two
  •  Combine all dry ingredients, except sugar 
  • Set aside
  • In electric mixer combine vegetable oil and sugar 
  • When fluffy add egg 
  • Mixing well 
  • Add Vanilla  
  • Add milk
  • Mix until well combined 
  • Add dry ingredients slowly
  • Mix until well combined 
  • Add boiling water
  • Mix until well combined
  • Layer the cake by alternating batters into prepared bundt pan
  • 005
  • Tap Bundt pan a couple of times to remove bubbles 
  • Bake for about an hour or until skewer inserted in center comes out clean 
  • Check cake at 50 minutes 
  • Cool cake completely 
  • 006
  • Preheat oven to 350 degrees
  • On a cookie sheet place sweetened flaked coconut 
  • Toss occasionally 
  • Toast until desired color is reached 
  • Beat cooled cooked condensed milk, butter, confectioners sugar, vanilla and salt for 3 minutes 
  • Add one cup of toasted coconut
  • Cool for 1 hour 
  • Frost cooled cake 
  • Top with remaining coconut 
  • Melt chocolate chips 
  • Place melted chocolate in a zip top bag and cut out one corner 
  • Drizzle chocolate over cake 
Serve your friends or co-workers or who ever.  Enjoy!

Sorry no Alex/Dianna reviews for this one.  It's going straight to work.


  1. Glad you found a way to de-stress.
    Okay... seven hours? 7? S.e.v.e.n.?
    That part made me stress, a bit.
    I'd be worried about having the stove on so long, or something exploding, or something... !
    But cake with coconut... could be worth it.

    1. And most of that time was on the frosting!

  2. Wow that's a whole lot of ingredients! I can see why it was a challenge. =D

    I'm thinking of hosting a swap. Let me know if you're interested


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