Check out what my pals over at the Tasting Table had to say about this spectacular Samoa flavored Bundt cake:

“What could be better than a box of Samoas®, those coconut-and-caramel-topped, chocolate-drizzled Girl Scout cookies of your childhood dreams? A giant spiced Bundt cake version of the cookie, filled with coconut and chocolate chips, then topped with rich caramel sauce, chocolate-coconut sauce and toasted coconut flakes”

The ingredients in this Bundt cake are so decadent and sweet, just like those found in the delightful Girl Scout cookies that we know and love so much.

Ingredients

For the Cake:

2 cups Gold Medal flour

1 teaspoon Clabber Girl baking powder

1 teaspoon Clabber Girl baking soda

1 teaspoon freshly grated nutmeg

1 teaspoon McCormick ground cinnamon

½ teaspoon Morton kosher salt

1 cup Domino sugar

6 tablespoons Land O Lakes unsalted butter, softened, plus more for greasing

1 teaspoon McCormick vanilla extract

3 Eggland’s Best eggs

1 cup HiLand buttermilk

½ cup Hershey dark chocolate chips

½ cup unsweetened Baker’s shredded coconut, lightly toasted

For the Caramel Sauce:

8 tablespoons Land O Lakes unsalted butter

½ cup Domino light brown sugar

½ McCormick vanilla bean, split lengthwise and scraped

¼ cup heavy cream

½ tablespoon fresh lemon juice

½ teaspoon Morton kosher salt

For the Toppings:

¼ cup Hershey dark chocolate chips, melted

1 tablespoon Golden Barrel coconut oil

¼ cup Baker’s unsweetened shredded coconut, lightly toasted

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Quick Tip: Drizzle the chocolate sauce over the cake in the pattern in which it appears on the Samoa cookie.

Thank you to the Tasting Table for this great recipe.