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Tuesday, April 10, 2012

Samoa Girl Scout Cookie Cake

There are some recipes swarming around the Internet regarding this cake.  The truth is that it takes too long and is too complicated and not worth all that effort because the cake tastes a little dry.  So, I found another cake recipe that works better and is even more tasty.  The rest of the recipe is the same...except for the condensed milk experiment you have to conduct.  I found something even better.  So this recipe makes it even better while still looking like the cookie and tasting really darn good...and it isn't as complicated.  SCORE!!

 Samoa cake

Cake Ingredients:
  • 1 (8 ounce) package flaked coconut
  • 1 cup ground pecans
  • 3/4 cup butter
  • 1 1/2 cups white sugar
  • 6 eggs
  • 1 (12 ounce) package vanilla wafers, crushed very fine
  • 1/2 cup milk
Cake Directions:
  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch fluted tube pan such as a Bundt®. Mix together the coconut and ground pecans; set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the crushed wafers alternately with the milk. Mix in the coconut and ground pecans. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.
Frosting Ingredients:
  • 1 can of sweetened condensed milk following instructions below OR
  • 1 can of Nestle La Lechera (then you don’t have to do the crazy stunt below)
  • 1/2 cup confectioners sugar
  • 2 T vanilla extract
  • 2 sticks butter, softened
  • 1/2 tsp salt
  • 1 cup toasted coconut
  • topping 1 1/2 cups toasted coconut
  • 3/4 cup chocolate chips, melted
***Before you do anything, either stick the whole, unopened can of condensed milk in your crock pot and submerge it by at least 3 inches and cook it on medium for 10 hours or on high for 7. Alternatively, you can boil it on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours. Let it cool.****

Frosting Directions:

Toast sweetened flaked coconut either on a cookie sheet covered with parchment paper in the oven on 350F tossing occasionally.  Beat cooled cooked condensed milk or Nestle La Lechera, butter, confectioners’ sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour.

Frost cake with frosting and top with remaining toasted coconut.

Melt chocolate chips in the microwave, place in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake.

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