Gimme “Samoa” Cake Recipe

2012-04-21
Give Me "Samoa" Cake Recipe
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Well, if you have a few HOURS that you don’t have anything to do, please, please,please make this cake.  You won’t regret it!  Oh, my!  I don’t even want to know how many calories just one bite has in it, but as you’re eating it…you don’t even care!!!  Just crazy!  Jessica has officially banned it–just like the white crack donuts! 

 
First, before you go to bed, you need a can of Sweetened Condensed Milk….
and a crock pot—yes, a crock pot…
Set the can of the milk in the crock pot (after you peel off the label) and then cover the can with water…
Slap that lid right on there and set it for 7 hours on high…yes, that’s right…that’s how the magic begins…
 
Now, put on your jammies and have sweet dreams about the dessert your’e going to have tomorrow night!
(On a side note–who discovered this?? 
Did a can of sweetened condensed milk fall into someone’s crockpot full of water one night?) 
The next day, you open the can…and…ta-da!!! 
The magic of the crock pot has transformed a can of delicious sweetened condensed milk into a wonderful carmelly goo….
yes, wonderful carmelly goo..(carmelly is my word)
(Note:  you can stop here, get a spoon, lock yourself in the bathroom and eat this now or continue and have something really wonderful…
Note 2:  Next time, place 2 cans in the crock pot before
going to bed and you won’t have to choose
which option to take at this point)
These are my ingredients laying on their side because I forgot to turn the picture when I downloaded it….
I think I was distracted by the wonderful carmelly goo…..
This cake has 2 separate batters that you will make.
The ingredients for the first batter:
  • 1 stick of butter, softened
  • 1 cup of dark brown sugar
  • 2 eggs
  • 3/4 cup cake flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup whole milk
Cream the butter and brown sugar…
Crack the eggs and add them next
Add the flour, baking soda, baking powder and salt…
Add the milk next…
The first batter is complete!
The next batter’s ingredients are below. 
They’re perfectly right side up because I have gotten a hold of myself now…
Second Batter Ingredients:
  • 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
This is the can of cocoa I left out of my ingredient picture…maybe I’m not quite right yet…

Cream the egg and sugar
Yum…
Add the dry ingredients
Add the vanilla
Next, add the hot water
And cocoa
Mmmmm….
Now, the 2 batters are side by side and ready to go in the bundt pan to create the masterpiece…
Just take spoonfuls of the batter and just alternate the 2 batters until it’s all in the pan like this…beautiful!
Bake 350 degrees for 50 minutes. 

No time for a break though…you now have to make the frosting!

While the cake is baking, you’ll need to toast 2 1/2 cups coconut.
You can toast it in the oven, but I am banned from doing that because I ALWAYS burn the first batch I try to toast. 
I put it in the oven and remember I need to put the clothes in the dryer, the dog has to be let out, I need to mail the power bill,
oh, look…a butterfly ….
and next the smell of really burnt coconut permeates the house! 
 So…I’m toasting it in a frying pan so that I will have to stand and keep stirring it…I’m not allowed to do anything but that!
After minutes of stirring, it lookes perfect like this…
Put in a bowl to cool while you’re making the frosting. 
Frosting ingredients:
  • 1 can of sweetened condensed milk–the one you have turned into the wonderful carmelly goo
  • 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
Blend the 2 sticks of butter with the wonderful can of carmelly goo….wow!! 
Here’s where the calorie counting and exercise this week all go out the window…..
Next add the confectioners sugar and vanilla…
Throw in the 1 cup of toasted coconut and you’re perfect frosting to top this incredible cake is complete!

Take the cake out of the oven and let cool for 10 minutes. 
Turn out onto a plate and it’s beautiful like this!
Frost the cake with the amazing frosting….
Cover the cake next with the remaining toasted coconut…oh, no…you’re not done yet…are you kidding! 
It needs a hint of chocolate!
I melted 1/2 cups of chocolate chips and placed it in a sandwich baggie…snipped the end off and made lovely chocolate lines across the cake….ahh…yes…
Next cut the first piece that you will have today…oh, yes, just the FIRST piece you will have today…
I took a piece to my friend at work and he emailed me that it was perfection and he was under his desking licking the plate…just wait, you’ll see…

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