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Detail of a mini samoa bundt cake
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Mini Samoa Bundt Cakes

The base for these Bundts is a slightly coconut-flavored cake donut batter.  The mini Bundts are then dipped in dark chocolate, caramel and coconut to replicate the classic look and flavor of a Girl Scout Samoa cookie. High altitude adjustments are included in the notes.
Prep Time25 minutes
Cook Time20 minutes
Cooling time30 minutes
Course: Dessert, Snack
Keyword: vegetarian
Servings: 6

Equipment

  • mini Bundt pan
  • standing mixer or electronic hand mixer
  • pastry brush
  • piping bag

Ingredients

For the Bundt Cakes

  • 4 tbsp butter softened
  • 1/4 C vegetable oil
  • 1/2 C sugar
  • 2 eggs
  • 1½ tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp vanilla extract sub in coconut extract for a stronger coconut flavor
  • 2⅔ C flour
  • 1/2 C coconut milk
  • 1/2 C milk

For the Samoa Topping

  • 4 oz bittersweet chocolate (60% cacao)
  • 1 C heavy whipping cream or heavy cream
  • 1/2 C caramel sauce
  • 1 C unsweetened toasted coconut flakes

Instructions

Make the Bundt Cakes

  • Preheat the oven to 425°F. Grease the the mini Bundt pan. (We used a mixture of 1 tbsp butter & 2 tbsp flour).
  • Beat together the butter, vegetable oil, sugar and brown sugar, until smooth. Beat in the eggs.
  • Stir in the baking powder, baking soda, salt and vanilla extract.
  • Add 1C flour and mix until just combined. Slowly add in the coconut milk then 1C flour. Once combined, stir in the milk followed by the remainder of the flour.
  • Spoon the mixture into the mini Bundt pans, until each is about 2/3 full.
  • Bake for about 12 minutes, until a toothpick inserted in the center of a mini Bundt comes out clean.
  • Allow the mini Bundts to cool for at least 10 minutes before you try turning them out onto a cooling rack. While they cool, prepare the toppings.

Add the Samoa Toppings

  • Put the toasted coconut in a shallow bowl or on a plate and set aside.
  • Make a chocolate ganache: finely chop the bittersweet chocolate and put in a medium sized bowl. Heat the whipping cream in a small saucepan until it just starts to boil. Pour the whipping cream over the chocolate and stir until the the chocolate melts and the mixture becomes smooth.
  • Dip the bottom of each mini Bundt into the chocolate ganache, then place upside down on a cooling rack to allow the ganache on the bottom to set.
  • The remainder of the ganache will be used later for drizzling. Transfer to a piping bag, if using, or leave in the bowl. Set the drizzling ganache in a warm place (we put ours on top of the still-cooling oven) so that it doesn't set while you do the next steps.
  • Once the ganache on the bottom of the Bundts has set, flip them right-side up. Drizzle the caramel around the top of each Bundt. Use a pastry brush to help spread the caramel. Immediately dip the caramel side of the Bund in the toasted coconut.
  • Drizzle or pipe the remaining ganache on the top of the Bundts.

Notes

High-Altitude Adjustments: Omit 1 tbsp sugar. Decrease the baking powder to 3/4 tsp. Add an additional 1 tbsp flour and an additional 2 tbsp milk.