Scout Sandwich

So...I have this friend.  Let's call her...Hillary.  Hillary loves Girl Scout cookies...specifically Samoas.  So, in her honor, I wanted to make a dessert inspired by these that you can eat year round...even when those dangerously delicious sweets aren't available.

This recipe may seem like a lot, but it's straight forward and well worth it!  The Scout Sandwich is a wonderful treat for any one who loves coconut, chocolate and pound cake.  This is perfect for dinner parties or for your friend...Hillary.

Yields 8-12 3 inch diameter sandwiches (depending on how strategic you are with your cut outs).

Ingredients:

For the poundcake:

  • 2 1/2 sticks salted butter, softened
  • 2 1/2 cups of cake flour (if you do not have cake flour, you can use 2 1/3 cups all-purpose flour)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 2 large egg yolks
  • 3 large eggs
  • 2/3 cup whole milk
  • 1 tablespoon vanilla extract
  • Shortening and flour for greasing pan

For the coconut topping:

  • 7 ounces coconut flakes
  • 1/2 cup caramel sauce (you can make your own, but if you don't feel like it, store bought is fine)

For the coconut whipped cream:

  • 1 can coconut milk, chilled for at least 12 hours in the refrigerator 
  • 2 tablespoons powdered sugar
  • 2 teaspoons coconut extract (optional)

For the chocolate ganache:

  • 4 oz semi-sweet chocolate
  • 1/4 cup heavy cream

 

Instructions:

For the poundcake:

  1. Preheat oven to 350 F.  Use shortening and flour to grease and dust a 9" by 13" layer pan.
  2. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined, then set aside.
  3. Using an electric mixer, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.
  4. Slowly beat in the yolks until smooth. Scrape the sides of the bowl, then add whole eggs and mix until well combined.
  5. On the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined then scrape the bowl.
  6. Add the vanilla extract, and mix at medium speed until the batter is smooth and fluffy, about 30 seconds.
  7. Pour batter into prepared pan.  Bake for approximately 50 minutes until the surface is golden brown and a cake tester inserted in the center comes out clean.
  8. Remove cake from oven, but keep oven on (you will need it to toast the coconut flakes).  Cool cake in pan for 15 minutes then invert onto wire rack.  Let cool completely before sandwich assembly.

For the coconut topping:

  1. Spread coconut flakes over a single layer on a baking sheet.  Place in preheated oven and let toast from 5-7 minutes until flakes are light brown and fragrant.  Let cool.
  2. Once coconut is cool, mix with caramel sauce until all coconut is evenly covered and sticks together.  You don't want this to be drippy, so add a little caramel sauce at a time.  Set aside.

For the coconut whipped cream:

  1. Open chilled can of coconut milk, separate the fat (solid white part) from the coconut water.  Discard the coconut water or put it in a smoothie...Hillary doesn't need it right now.
  2. Using an electric mixer and the whisk attachment, beat the coconut fat until it reaches a soft peak consistency, approximately 3 minutes.
  3. Add powdered sugar, one tablespoon at a time until desired sweetness is reached.  Repeat process with coconut extract. Continue beating for 1-2 additional minutes.
  4. Set aside in the refrigerator until ready to use.

For the chocolate ganache:

  1. Melt chocolate in a medium bowl.  You can do this in a double boiler...or, because this is such a small amount, carefully melt the chocolate in the microwave in 20 second intervals.
  2. Once chocolate is smoothly melted, add the heavy cream and stir until well combined. Set aside.

Sandwich assembly (finally):

  1. Using a 3 inch round cutter, cut out as many sandwiches as needed from the pound cake layer.  A 9" by 13" pan should yield at least 8 (you can get 12 if you are very careful with your cut outs).  You can use the remaining cake scraps and mix them with some vanilla buttercream to make cake pops (you know...if you're into that kind of thing...).
  2. Slice pound cake cut outs in half horizontally.  This is the 'bread' for your Scout Sandwich.
  3. Spread coconut whipped cream along the bottom layer of the sandwich.  I used about 3 tablespoons, but you can use more or less depending on your preference. Top with remaining layer. 
  4. Pile caramel coconut topping on the top of the sandwich.
  5. Drizzle with chocolate ganache and give to Hillary.