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.
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
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 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:
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
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:
- What's your favorite Girl Scout Cookie? (Tagalong Bundt Cake) from Wendy at A Day in the Life on the Farm
#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 firstname.lastname@example.org.