Sunday, December 16, 2012

Bundt Cake #69: Chocolate Caramel Macaroon


I just love macaroons.  Love them.  I especially love the ones dipped in chocolate and caramel.  I don't know why macaroons are a Christmas staple...but I'm not going to argue.  This cake looks kind of fancy but it was really simple to make.  Simple Fancy...that's a good recipe to have on hand during the holidays.


Shopping List
1 box of chocolate cake mix
2 small boxes instant coconut pudding (use chocolate if you can't find coconut)
1/2 cup veggie oil
1 1/4 cups water
4 eggs
1 cup chocolate chips
1 jar caramel topping (the kind you use for ice cream), divided
4 cups Sweetened Coconut Flakes, divided
1 stick of butter, softened
4 cups powdered sugar
3-4 splashes milk

Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in chocolate chips. Pour half of your batter into prepared bundt pan.  Drop tablespoon fulls of caramel on top of batter all the way around the cake in the pan (so 8-10 drops of batter should be dropped around the pan...it will spread out while baking).  Top the caramel with a cup of of coconut sprinkled around the pan.  Pour remaining half of batter on top of your caramel and coconut layer. 

Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.

Before you make your frosting, you need to toast the remaining 3 cups of coconut.  In a dry skillet, add in coconut over medium-high heat.  Keep an eye on the coconut because after a few minutes it will start to brown.  Toss in skillet about 6-7 minutes until it's browned.  Remove from heat and let it cool while you're preparing the frosting.

Using an electric mixer to make your frosting, beat butter, powdered sugar and a half a cup of your ice cream caramel with a few splashes of milk.  Add more powdered sugar if your frosting is too thin and more milk if it's too thick.  Stir in one cup of your toasted coconut.  Spread frosting over cooled cake and then top frosting with your remaining 2 cups of toasted coconut.

This cake was sooooo yummy!  My girlfriends said it tasted like a Girl Scout Samoa cookie.  They told me I should name it Snow-moa (since it's for Christmas and the coconut looks like snow)...I'm going to keep with Macaroon.  Trust me...a show stopper that won't slow you down when you're doing your Christmas baking.  XOXO


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6 comments:

Rachel Knows Best said...

If this cake tastes like a Girl Scout Samoa Cookie it might just become my favorite cake.

Marie Matter said...

ok, making this ASAP. i love the flavors going on here!!

Sheaffer {Pinterest Told Me To} said...

Ok. I've had lots and lots of your cakes. And this one might be my very favorite.

Christie Langston said...
This comment has been removed by the author.
Christie Langston said...

Brought this one to a Holiday Potluck last night and this was definitely one the favorite dishes! Everyone loved it and asked for the recipe!

Thanks again for the easy & yummy recipe ideas!!! :)

Sandy P said...

I recently had somoa cup cakes that were incredible. I have been thinking I should try to come up with a bunt cake and here it is. I will be making this one very soon!

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