Samoa Bundt Cake

Ingredients:

For the Brown Sugar Batter
1 stick butter, softened
1 cup dark brown sugar
2 eggs
3/4 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk

For the chocolate batter
1 cup sugar
1/4 cup oil
1 egg
1 tsp vanilla
1/2 cup milk
3/4 cup + 2 Tbs all purpose flour
1/2 cup + 2 Tbs cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup boiling water

For the Frosting
1 can sweetened condensed milk **Or substitute canned Dulce de leche
1/2 cup confectioners sugar
2 Tbs vanilla extract
2 sticks butter, softened
1/2 tsp salt
1 cup toasted coconut

For the topping
1 1/2 cups toasted coconut
1/2 cup chocolate chips, melted

Instructions

Create the Dulce de leche frosting (if using canned Dulce de leche skip this section)
Place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water.  Cook on medium for 10 hours or on high for 7 hours. let it cool.

To make brown sugar batter
In a large bowl, cream butter and brown sugar until light and fluffy; add eggs, one at a time, beating well after each addition.  In a medium bowl, combine flour, baking powder, baking soda and salt.  Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.  Set batter aside.

To make the chocolate batter
Cream sugar and oil together in a large bowl until light and fluffy.  Beat in egg, vanilla and milk.  In a medium bowl mix together flour, cocoa powder, baking powder, baking soda and salt.  Slowly add flour mixture to butter mixture until well combined.  Carefully stir in boiling water.

Make the cake
Preheat oven to 350 degrees; grease and flour a bundt pan. This is a marble cake; pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter; alternate until both batter bowls are empty.  Tap bundt pan on the counter a couple of times to remove bubbles.  Bake approximately 1 hour or until skewer inserted in center comes out clean.  (Mine only took about 50 minutes)  Cool in the pan for 15 minutes; then remove from pan and let cool completely.

Make the frosting
Heat oven to 350 degrees.  Spread coconut on a baking sheet and toast in the oven until desired color (Golden brown) is reached (about 6 minutes).  Beat cooled cooked condensed milk, butter, confectioners sugar, vanilla and salt for 3 minutes.  Add in 1 cup toasted coconut.  Chill for 1 hour.

Assemble the cake
Frost the cake with dulce de leche frosting; toast remaining coconut and press into the sides and top of the frosted cake.  Melt chocolate chips in the microwave for 30 minutes.  Place melted chocolate in a pastry bag with a small tip or zip lock bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake.