Samoa Bundt Cake

Samoa Bundt Cake- moist chocolate cake covered in caramel frosting and covered in toasted coconut.

Samoa Cake tastes like the beloved girl scout cookie in bundt cake form with a tender cake full of chocolate flavor covered in a caramel frosting and lots of toasted coconut. A drizzle of caramel sauce and chocolate sauce makes it even harder to resist.

We’re coming up on Girl Scout Cookie season which I look forward to every year. Samoas are my favorite cookie period. They are single handedly responsible for turning me from a coconut hater into a coconut lover.

Samoa Bundt Cake- a moist chocolate cake covered in caramel frosting and toasted coconut.

 

Seriously, for the first 30+ years of my life I would not eat anything with shredded coconut.

And then I had a samoa cookie. And my life changed.

How could I have missed out on so many years of samoa cookie eating?

Samoa Bundt Cake- a moist chocolate cake covered in caramel icing and toasted coconut.

 

For those days when there are no samoa cookies to be had, it can be fun to flavor other desserts with that fabulous coconut, caramel, and chocolate flavor combination. Even oatmeal.

Samoa Bundt Cake- moist chocolate cake covered in caramel frosting and toasted coconut.

 

I used my favorite chocolate cake batter for this Samoa Bundt Cake. The texture is soft, tender, and velvety and it stays tasting fresh for days. I find this cake tastes just as good 4 days later as it did the day it was baked.

I covered the cake in a generous layer of a simple buttercream flavored with jarred caramel sauce. Then to finish it off, lots of toasted coconut, more caramel sauce, and some hot fudge sauce.

Samoa Bundt Cake- moist chocolate cake covered in caramel frosting and toasted coconut

 

A slice of this cake is pure heaven y’all!

Samoa Bundt Cake with caramel frosting and toasted coconut.

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4.8 from 5 votes
Samoa Bundt Cake- moist chocolate cake covered in caramel frosting and covered in toasted coconut.
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Samoa Bundt Cake
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hrs 15 mins
 

Samoa Bundt Cake is made from a super tender and moist chocolate cake topped with caramel frosting and lots of shredded coconut.

Course: Dessert
Servings: 16
Calories: 515 kcal
Author: Christin Mahrlig
Ingredients
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup butter, softened
  • 1 (16-ounce) package light brown sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8-ounce) container sour cream
  • 1 teaspoon vanilla extract
  • 1 cup hot water
Caramel Frosting
  • 3/4 cup butter (1 1/2 sticks)
  • 1/4 cup jarred caramel sauce
  • 3 cups powdered sugar
  • 1 1/2 to 2 tablespoons heavy cream or milk
Toppings
  • 1 1/2 cups sweetened shredded coconut, toasted
  • Caramel Sauce
  • Hot Fudge Sauce
Instructions
  1. Preheat oven to 350 degrees and grease and flour and bundt pan (or use baking spray).
  2. Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set Aside.
  3. Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes.
  4. Beat in eggs one at a time.
  5. Beat in melted chocolate just until blended.
  6. Sift together flour, baking soda, and salt.
  7. Add flour mixture to batter, alternating with sour cream, beating at LOW speed just until blended after each addition.
  8. Slowly, with mixer on LOW speed, add hot water.
  9. Stir in vanilla.
  10. Pour batter into prepared Bundt pan.
  11. Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Let cool 10 minutes in pan then remove cake from pan to cool completely.
  12. To make frosting, beat butter and caramel sauce until creamy. Gradually beat in powdered sugar. Beat in enough heavy cream to get to desired consistency.
  13. Spread frosting on cooled cake.
  14. Sprinkle toasted coconut on cake and drizzle with caramel sauce and hot fudge sauce.
Nutrition Facts
Samoa Bundt Cake
Amount Per Serving
Calories 515
* Percent Daily Values are based on a 2000 calorie diet.

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60 thoughts on “Samoa Bundt Cake

  1. Made this for my husband’s birthday, and it was the best cake I’ve ever made! I made a few adjustments for high altitude, because we live in Wyoming at 6000 feet. I increased oven temperature to 375, decreased baking soda by 1/8 tsp, and increased the hot water by 2 Tbsp. It turned out perfectly. My sister-in-law requested it for her next birthday.

  2. wooow just woooow !! the cake is soo freaking delicious i wasn’t expecting that it would be tasty at this point <3 it was so good that after tasting it i didn't hesitated to come back and leave a comment !! all my friends and my family loved it so much it was a BIG HIT !! i will definetly make this again and again .. this cake is my new favorite cake thank you so much for the recipe xo xo ! i highy recommend it guys really <3 <3

  3. I made this today and what a disaster. Please correct the brown sugar amount listed. It calls for one 16 oz. pkg. Since I keep my brown sugar in a large container, I measured 16 oz. on my kitchen scale. What a disaster. Not only did the cake overflow and make a mess of my oven, it also fell and was pretty much inedible. The recipe should read 2 cups firmly packed brown sugar. After reading some of the other comments, it seems that I’m not the only one that this may have happened to. And we were sooooo looking forward to having this for Sunday family dinner πŸ˜–

    1. So sorry it did not work out for you Phil. Most likely the pan you used was too small. 16 ounces of sugar measured on a scale, if measured correctly would be the same as 16 ounces from a box.
      As a precaution when making Bundt cakes, it is always a good idea to place the bundt pan on a rimmed baking sheet in case there is overflow.

    2. I just made the same mistake with the sugar! Against my better judgment I followed the recipe as written and Used a whole 16 oz bag of brown sugar! The batter was so sweet it felt like it was burning my mouth. Upon baking, it bubbled over (thankfully I had a large pan underneath) and eventually fell. Tastes great- I was surprised that the cake isn’t too sweet- but overall an unfortunate MESS! I remade the entire recipe using 2 cups firmly packed brown sugar and being careful not to over mix. My bundt pan was soaking in the sink from round 1 so I divided the batter into three 9″ round pans. Baked for about 22 minutes. Did thin coating of frosting between the layers. Perfection! I will definitely be making this again!

  4. Every year I make the trip home to spend Christmas Eve with my Mom, specially since it’s her birthday. I found this recipe months ago and since my husband doesn’t like coconut (!!!!!!) I decided her Day was the day to make it. So in just over a week, I’ll be enjoying what looks like a great treat with her, while my husband gets the kids ready for the trip to the In laws Christmas ? Day! Thanks for sharing!!

      1. I agree with Lee’s post. I love frosting…lots of frosting on a cake, but this is the first chocolate cake I have tried that is absolutely moist and delicious without the frosting. Don’t get me wrong. The frosting is also yummy. I have made this cake three times and I get rave reviews on it. It also gets attention by how pretty it is. It is one of my new favorite recipes!

        1. I’ve made this cake twice and I agree it is wonderful. However it will not come out of the bundt pan in one piece. The top sticks. I even tried a new Bundt pan the second time. Any suggestions? I totally slathered the pan with a spray. I was able to piece it back together and no one was the wiser.

  5. Does this cake need to be kept in the fridge? I was planning on making this for a bake sale and won’t have a way to keep it refrigerated.

  6. My husband was in the mood for chocolate and I’m lazy so I used store bought cake and used the rest of the ingredients for the frosting and topping. (The cake part is just there to hold the frosting on – hello? I’m a HUGE frosting person.) I have died and gone to heaven. Next time I will actually make the cake from scratch, but the rest of it makes this cake a winner in my book. I know what cake I want for my birthday next year. Samoa cake.

  7. This cake is AMAZING!! And WE think it tastes better after being refrigerated a few days. Thank you soooo much for sharing.

  8. I made this cake yesterday for my son’s birthday. The coconut allowed for a quick simple job icing. The cake was easier to prepare than I expected, looked fantastic, and tasted delicious. The cake received rave reviews from everyone.

  9. So I’m baking this cake as I type for Motherms Day and am very sad to see that it has baked over the sides of my pan. I thought it looked like a LOT of batter in the bowl and then in the bundt pan. Hoping it’ll still turn out but not sure how everyone gets it to fit in their pans…as far as I know mine is just a regular standard bundt pan. Fingers crossed…..

    1. I have a Pampered Chef stoneware bunt pan it fit perfectly. This is the second time I have made this cake the first time it was a big hit!

  10. Thank you so much for the recipe! I tried it last night and it was a HUGE HIT! My family loved it! Mainly my mother in law who is a big Samoa fan! I was hardly any work, which was great for me since I was trying to knock it out while my daycare kids were running around! One thing I thought was missing (and please understand I really really enjoyed this cake), was the crunchiness of the cookie. So I made a graham cracker crumble (same sort of crumble you make for pies), and half way though baking (about 15 minutes), I took the cake out and sprinkled the crumble on top of the cake. It was more of like molding the crumble, than sprinkling it. Then I popped it back in the oven for another 20 minutes. That way when the cake was cooled and I flipped it, there was a nice layer of crumble on the bottom! My mother in law said that really added to the flavor, and gave it that crunchy texture you get when eating the cookie! I will defiantly be making this cake again! Thank you again for the recipe!

  11. I made this for an event this evening and everyone loved it. One guy said, “I was not having a very good day until I ate your cake!” Thanks for sharing!

  12. Your cake looks absolutely define just wondering could you make your own caramel sauce? Or would homemade sauce harden too much when you have the cake in the fridge ? I thought I might try cream cheese icing instead of buttercream. Thanks for the recipe can’t wait till Friday when I make this bad boy!

  13. Im about to try this cake tomorrow, what does the sour cream add to the whole cake? Will you be able to taste to sour cream in the cake or is it only for moisture texture of the cake? Thanks!

    1. I didn’t have sour cream on hand, but I did have an open container of tapioca pudding from Costco… that turned out to be a great substitution!

  14. This looks insane, Christin! I am all about the thin mints and I’m not a huge coconut flakes girl but I have a feeling if I went there, I’d be deep into it! This cake just looks beautiful and so wonderfully decadent!

  15. Amazing!! This was my favorite flavor until we had to go gluten free, but I can totally whip up a gluten free version of this cake! It looks just stunning!

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