Finally Girl Scout Season is here! For a very short period I can indulge in my Tagalong and Samoa cravings simply by visiting a local Walmart or Home Depot. Without fail, the girls are there. I am pretty sure they ping me as a “sale” as soon as they make eye contact. I’m a sucker for those cookies and the cute little girls selling them. By the end of the season it is almost a relief that I can walk into the store and know that I will not be walking out with $20 of cookies…again. Until the cravings set in a few weeks later and I wish that the season would start again.
When the out-of-season cravings hit, I either ignore them or I go into the kitchen and make something that reminds me of my favorite cookies, which is how these Mini Chocolate Caramel Coconut Bundt Cakes were born. While not the same as the original Samoa cookies, they are equally delicious.
Making these little cakes in mini bundt cake form was the best decision. When you pour the melted caramel over them, a good portion will pool in the center, which will eventually solidify into a delicious soft chewy caramel. The rest of the caramel soaks in to the chocolate pound cake making it fudgy and moist for days. The caramel also acts as a sticky glue to the perfectly toasted caramel. Finished off with a drizzle of chocolate fudge sauce, these bundt cakes hit all of the flavor and texture goals.
So, if you are looking for a crunchy, caramel-y, fudge-y pound cake kind of dessert, this is it! Enjoy!