Samoa Bundt Cake

For the Brown Sugar Batter

 * 1 stick of butter softened
 * 1 cup of 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 T all-purpose flour
 * 1/2 cup + 2 T 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 of sweetened condensed milk **Or substitute canned dulce de leche
 * 1/2 cup confectioners sugar
 * 2 T 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

Create the Dulce de leche frosting (if using canned dulce de leche skip this step)

 * 1) Place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water.
 * 2) Cook on medium for 10 hours or on high for 7.
 * Alternatively, boil the whole, unopened can on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours.
 * 1) Let it cool.

To make brown sugar batter

 * 1) In a large bowl, cream butter and brown sugar until light and fluffy
 * 2) Add eggs, one a a time, beating well after each addition
 * 3) In a medium bowl, combine flour, baking powder, baking soda and salt
 * 4) Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.
 * 5) Set batter aside

To make the chocolate batter

 * 1) Cream sugar and oil together in a large bowl until light and fluffy.
 * 2) Beat in egg, vanilla, and milk
 * 3) In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
 * 4) Slowly add flour mixture to butter mixture until well combined.
 * 5) Carefully stir in boiling water

Make the cake

 * 1) Preheat oven to 350 Degrees
 * 2) Grease and flour a bundt pan well.
 * 3) This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter.
 * 4) Alternate until both batter bowls are empty.
 * 5) Tap bundt pan on the counter a couple times to remove bubbles.
 * 6) Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)
 * 7) Cool in the pan for 15 minutes, then remove from pan and let cool entirely.

Make the frosting

 * 1) Heat oven to 350 degrees.
 * 2) Spread coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes)
 * 3) Beat cooled cooked condensed milk (or dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes.
 * 4) Add in 1 cup toasted coconut.
 * 5) Chill for 1 hour

Assemble the cake

 * 1) Frost the cake with dulce de leche frosting
 * 2) Toast remaining coconut and press into the sides and top of the frosted cake
 * 3) Melt chocolate chips in the microwave at 30 second intervals, stirring frequently.
 * 4) Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake.