#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme - this month the theme was coconut! Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. This month Terri from Love and Confections is our fabulous host.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
See all the beautiful delicious coconut inspired bundts at the links below:
Almond Joy Bundtlettes from Sew You Think You Can Cook
Candy Bar Chocolate Coconut Bundt Cake from Love and Confections
Chocolate Italian Cake from Magnolia Days
Coconut and Banana Bundt Cake from Just One Bite Baking
Coconut Banana Bundt Cake from Basic N Delicious
Coconut Carrot Bundt Cake from Media Racion Doble, Por Favor
Coconut Cream Bundt Cake from Adventures in All Things Food
Coconut Hummingbird Bundt Cake from Patty's Cake
Coconut Milk Bundt Cake from I Love Bundt Cakes
Coconut Milk Bundt Cake from Un Mordisco Un Pecado
Coconut Oil Pound Cake from The Spiced Life
Coconut Sugar Banana Cake from A Kingdom for a Cake
Cranberry and Coconut Bundt Cake from La Cocina de Aisha
Cranberry, Orange and Coconut Bundt Cake from Kids & Chic
German Chocolate Bundt Cake from The Freshman Cook
Glazed Chocolate Macaroon Bundt Cake from Food Lust People Love
Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream from Cassie's Kitchen
Gizzada Mini Bundts from Passion Kneaded
Key Lime Coconut Cream Bundt from A Day in the Life on the Farm
Mini Samoa Bundt Cakes from Making Miracles
Orange and Coconut Bundt Cake from Living the Gourmet
Oreo Coconut Bundt Cake from Indian Curries/Stew
Pina Colada Bundt Cake from Jane's Adventures in Dinner
Rhubarb n Rose Coconut Frosted Bundt Cake from Baking in Pyjamas
Rum Bundt Cake with Coconut and Lime from Bourbon and Brown Sugar
Toasted Coconut and Sweet Potato Bundt from Tea and Scones
Toasted Coconut Lime Bundt Cake with Chili Lime Glaze from Brooklyn Homemaker
When I turned to Pinterest for some inspiration for cakes including coconut, this recipe jumped out at me - I think it yelled and waved its arms too! I LOVE Samoa Girl Scout cookies... I think they are my favorite. I only buy 1 box each year, because as soon as the box is opened, it is gone. They are soft, chewy, chocolaty, coconuty, and caramely... three of my favorites all combined in a delightful way!
These cakes are ridiculously yummy. They were super delicious in just their caramel soaked chocolate form (my son had to eat one - for taste testing purposes), and then the frosting? Oh my... My husband ate probably about 1/3 cup of leftover frosting I had straight out of the bowl - he loved it... then you combine the caramel soaked chocolate cakes with the cream cheesy sweet caramel frosting, and add yummy, crunchy, toasty coconut flakes - oh yeah, and a little more sweet chocolate sauce. These are amazing. Fun to eat, and perfect to share!
This recipe will definitely tide me over until Girl Scout cookies come back around again. :)
Mini Samoa Bundt Cakes from Girl Versus Dough on Tablespoon
1 box Betty Crocker chocolate fudge cake mix
1 1/4 cups water
1/2 cup vegetable oil
1/4 cup caramel sauce
1/2 cup (1 stick) at room temperature
4-oz (half package) cream cheese, softened
2 - 3 TBS caramel sauce
1 1/2 - 2 cups powdered sugar
1 cup sweetened coconut flakes
chocolate sauce, for drizzling
- Heat oven to 350 degrees F. Grease and flour bottom and sides of 2 6-cup mini Bundt pans; set aside.
- In a large bowl, beat together cake mix, water, oil and eggs on low speed for 30 seconds, and then increase to medium speed and blend an additional 2 minutes, scraping the sides of the bowl as needed.
- Pour batter evenly into the prepared Bundt pans. Bake the cakes until a toothpick inserted in the center comes out clean, about 20-25 minutes (20 minutes was perfect for mine).
- Remove the cakes from oven and allow them to cool for 10 minutes. Invert the cakes onto a cooling rack. Use a fork to gently poke holes into the tops of each cake, being careful not to break apart the cake at all. Gently drizzle about 1/2 - 1 tsp of caramel sauce over the tops of each, allowing it to run down the sides and into the middles (place a baking tray, foil, or parchment paper underneath your cooling rack to catch any drips).
- Meanwhile, make the frosting. In the bowl of a stand mixer, blend the butter and cream cheese together until smooth - about 3 minutes or so. With the mixer running, drizzle in the caramel sauce until you get the caramel flavor and color you desire. Next add in the amount of powdered sugar needed to reach your preferred consistency (I needed about 1 1/2 cups).
- Heat oven to 350 degrees F and place coconut flakes on a rimmed baking sheet and toast (make sure they are evenly distributed in a thin layer so they will toast evenly), stir every few minutes until they are completely golden brown - watch carefully so you don't burn them. Allow the coconut flakes to cool while you completely frost the cakes. When the coconut flakes are cooled, sprinkle and press them gently all over each cake until they are evenly coated.
- Use a small drizzle of chocolate sauce over the top of each cake in lines that will make it look similar to a Samoa Girl Scout cookie. Serve immediately, and refrigerate any frosted cakes you don't enjoy right away.