Samoa Girl Scout Cookie Cake by Hope Almeida - Musely
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Samoa Girl Scout Cookie Cake

posted in Food & Drink > Recipes
  • Ingredients

    For the cake-this is a marble, so you make 2 separate batters.

    Batter number 1

    1 stick of butter, softened
    1 cup of dark brown sugar
    2 eggs
    3/4 cup ap flour
    3/4 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1/2 cup milk-WHOLE

    for batter #2-This is the HERSHEY’S COCOA RECIPE, NOT MINE.

    1 cup sugar
    3/4 cup + 2 T ap flour
    1/2 cup + 2 T cocoa powder
    3/4 tsp baking powder
    1/2 tsp baking soda
    1 egg
    1/4 cup oil
    1/2 tsp salt
    1 tsp vanilla
    1/2 cup boiling water
    1/2 cup milk

  • for the frosting

    1 can of sweetened condensed milk
    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
    1/2 cup chocolate chips, melted

  • Instructions

    Before you do anything, either stick the 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.

    Preheat the oven to 350F

    these instructions apply to both batters separately

    beat liquids/wet ingredients on medium high (except for boiling water in the cocoa cake)

    sift in dry ingredients until combined.

    (add boiling water for cocoa cake HERE)

    Grease and flour the bundt pan

  • layer the cake pouring some of the brown sugar batter, then cocoa batter, then brown sugar, until both batter bowls are empty.

    tap bundt pan to remove bubbles

    bake approximately 1 hour or until skewer inserted in center comes out clean


  • For the frosting
    toast sweetened flaked coconut either on a cookie sheet in the oven on 350F tossing occasionally or in a dry skillet constantly stirring until desired color is reached.
    beat cooled cooked condensed milk, butter, confectioners sugar, vanilla and salt for 3 minutes.
    add in 1 cup toasted coconut.

    chill for 1 hour

    Frost the 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.


  • Enjoy! check out my thin mint cake recipe too! And make sure too buy Girl Scout cookies before cookie season is over!!!!!


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