Samoa Pound Cake
By Candace Braun Davison
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
6
Prep Time:
15 mins
Total Time:
1 hr 50 mins
Jump to recipeThink outside the Girl Scout Cookie box.
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Ingredients
- 4 sticks butter
- 3 cups sugar
- 6 large eggs
- 1 tsp. pure vanilla extract
- 3/4 cup whole milk
- 4 cups flour
- 1/2 cup cocoa powder
- 1 cup semisweet chocolate chips
- 1/3 cup shredded coconut
- 1/4 cup Caramel
Directions
- Step 1Preheat oven to 300°. In a large mixing bowl, beat butter until light and creamy, 3 to 4 minutes. Add in sugar, beating until fully combined, 2 to 3 minutes. Add eggs, vanilla and milk, beating until combined.
- Step 2Turn the electric mixer to low speed, and gradually beat in flour. Scrape down the sides of the bowl with a rubber spatula, then stir in cocoa powder and fold in chocolate chips.
- Step 3If Using Mini Loaf Pans: Pour batter into four greased mini loaf pans and bake for 23 to 25 minutes, then top batter with shredded coconut. Bake until a toothpick inserted into the center comes out mostly clean (just a few crumbs, no gooey batter), about 20 minutes more.
- Step 4If Using a Full-Size Loaf Pan: Pour mixture into a full-sized pan and bake for 40 minutes, then top batter with shredded coconut. Bake 33 to 35 minutes more. (Follow the same toothpick test to check doneness.)
- Step 5Let cool on a wire rack for 20 minutes before removing cake from loaf pan. Drizzle caramel over top before slicing and serving.
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