For this twist on a classic, we kept the traditional ring shape and decadent coconut-caramel topping true to the original but replaced the standard Girl Scout Cookie with a rich, tender-crumbed vanilla cake.The result is a deliciously moist cake, covered in a rich dulce de leche-based coconut-caramel topping, all drizzled with luscious ribbons of melted dark chocolate.Cookies, beware: there’s a new cake in town.

Caramel-Coconut Bundtlettes Print Recipe Pin Recipe Makes 6 Bundtlettes Ingredients  ½ cup (113 grams) unsalted butter, softened¾ cup (165 grams) firmly packed dark brown sugar¼ cup (50 grams) granulated sugar2 large eggs (100 grams), room temperature1 teaspoon (4 grams) vanilla extract1⅓ cups (167 grams) all-purpose flour½ teaspoon (1.5 grams) kosher salt⅛ teaspoon baking soda⅓ cup (80 grams) whole buttermilk, room temperature1 (13.4-ounce) can (380 grams) dulce de leche¼ cup (60 grams) whole milk, room temperature¼ teaspoon (1 gram) coconut extract2 cups (168 grams) sweetened flaked coconut, lightly toasted2 ounces (56 grams) 60% cacao dark chocolate, melted InstructionsPreheat oven to 325°F (170°C).In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.Add eggs, one at a time, beating well afte

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