Sunday, March 15, 2015

Samoa Bundt Cake #BundtBakers


BundtBakers - yet another baking group that I joined. And so far, I am loving it. Well so far... this is my first participation  so "so "far" isn't that "far".

Moving on... For March, the theme has been "the Girls Scout Cookies" inspired bundt cakes. As i am not from the US, I had no idea how these cookies taste like. So I went the most common recipe for girls scout bundt cake cookies that I could find, and let me tell yummy, yummy, yummy... 



Anyway, I have decided to make a samoa bundt cake... which is obviously a combination of coconut and caramel... so really what can be better.

The original recipe calls for ingredients that are not that common here so I improvised a little bit.



We will need:

For the White(r) Batter:

113 g (1 stick of) butter, softened
130 g (1/2 cup) of cane sugar
135 g (1/2 cup) of soaked and boiled raisins
2 eggs
98 g (¾ cup) all-purpose flour
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
125 ml (½ cup) of  whole milk

For the Chocolate Batter:

261 g (1 cup) of sugar
60 ml (¼ cup) oil
1 egg
1 tsp instant coffee
½ cup whole milk 
125 g (¾ cup + 2 T) all-purpose flour
60 g (½ cup + 2 T) cocoa powder
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
125 ml (½ cup) of  boiling water

For the Frosting:

1 can of sweetened condensed milk **Or substitute canned dulce de leche
130 g (½ cup) of confectioners sugar
2 T vanilla extract
226 g (2 sticks) of  butter, softened
½ tsp salt
1 cup toasted coconut

For the topping
1 cup of toasted coconut
50 g chocolate chips, melted
a little bit of rum and/or oil to have a runny chocolate

METHOD:

1. At least 3 hours prior baking, put the condensed milk into a large bowl, pour over the water so that the whole can is always under water and let it boil for 2 hours. Let it cool. Preheat the oven to 180°C/350°F, put the coconut on the parchment paper and put it into the oven to toast. Stir occasionally. It should take for about 6 minutes until you reach the desired brown color.

2. I do not really understand why but the batters are made from entirely different ingredients (when I want a marble effect, I just usually add a cocoa and a bit of milk into 1/2 of a batter but alright). However, I recommend making both batters more or less simultaneously so that after you add the flour and leavening ingredients, none of the batters rest for a long time until you prepare the other one.

Thus, prepare all ingredients ahead and in a way so that you do not mix them.

3. Now, the original recipe calls for a brown sugar for the white batter which I didn't have so I replaced it with 1/2 cup of a cane sugar, and 1/2cup of raisins which I have boiled until they were nice and soft and easy to puree with my food processor.

4. The method is the same for both batter: (i) cream butter/oil and sugar (with raisins), until it is light and fluffy. Add egg(s).

5. In two bowls (one for each batter), mix together flour, salt, baking powder, baking soda and cocoa and coffee (in case of a chocolate batter). 

6. In parts add milk and flour mixture to to sugar-butter/oil-egg batter. Do not forget. We add the flour mix with cacao into the sugary-oily version.

7. In the end, carefully add the boiling water into the chocolate batter.

8. Pour part of the white batter into the WELL GREASED and sifted with coconut bundt cake pan. Add part of the chocolate batter. And then once again, pour in the remaining part of the white batter and the remaining part of the chocolate batter.



9. Bake for about 45-50 minutes at 180°C/350°F. If your are not sure whether the cake is already baked or not, stick a toothpick or a fork into the centre of the cake and let it there about 10 second before you take it out. If the toothpick/fork comes out clean, the cake is ready. Then take it out of the oven and let it cool for about 5-8 minutes. Remove from the pan. 

10. Cream butter, caramelized condensed milk, sugar, vanilla and salt. Mix in the coconut. Let slightly cool.

11. Pour/place the frosting over the bundt cake and place the remaining coconut all over the cake.

12. Melt chocolate with some liquid (milk, rum, water, oil) and make some kind of decoration over the cake.

I am really surprised by how tasty and moist the batter actually is. I am not going to comment on the frosting. I mean come on - the sweet caramel mixed with butter (pleasse use the real butter) and coconut? You just cannot go wrong with that.

And here some other yummy bundt cakes:

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.




BundtBakers

19 comments:

  1. Sounds sooo tasty! I love that you used sweetened condensed milk in the frosting! sounds so rich and sweet!

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    1. Let me tell you, it was decadent :) Btw, I love your blog.

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  2. A lot of BundtBakers have chosen Samoa Cookies!!! It must to be delicious...

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    1. I think the reason may be that many non-US bakers do not really know how Girl Scout Cookies taste like and there were recipes for this one. And let me tell you, it really was delicious :)

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  3. It looks WONDERFUL! Samoas are my favorite cookies - how can you go wrong with chocolate, caramel, and delicious toasted coconut?!!

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  4. It looks really wonderful your Bundt!! And welcome to the group!

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    1. Thank you! I enjoy being in the group very much.

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  5. How moist and rich...a delicious bundt!

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  6. We also made the Samoa Bundt and we didn´t neither know anything about Girl Scout Cookies but we loved to choose this Bundt, it was really delicious and looks great as yours!
    Wellcome to the group! ;)

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    1. Thank you! I am really happy to be a member of such great group :) Going through all bundts that were baked this month - I want to bake them all :)

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  7. Welcome to the group, Jana! Your Bundt looks great and I love that you added raisins.

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    1. Thank you :) I tried to get somewhat close to the taste of the packed brown sugar with the raisins :) I do no know how close I actually got but it tasted great.

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  8. Welcome to the group!! Samoa is the queen of this month!! I also made a Samoa Bundt Cake!! Yours is perfect!! It looks very moist and yummy!!! Great job!!! XO

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    1. Thank you. Yeah, Samoa was the queen, however, there were so many great recipes this month. BTW, I love your blog.

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