Samoa Bundt Cake

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

Samoa Bundt Cake

Course: Dessert
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 16
Calories: 515kcal
Author: Christin Mahrlig
Samoa Bundt Cake is made from a super tender and moist chocolate cake topped with caramel frosting and lots of shredded coconut.
Print Recipe


  • 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


  • 1 1/2 cups sweetened shredded coconut, toasted
  • Caramel Sauce
  • Hot Fudge Sauce


  • Preheat oven to 350 degrees and grease and flour and bundt pan (or use baking spray).
  • Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set Aside.
  • Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes.
  • Beat in eggs one at a time.
  • Beat in melted chocolate just until blended.
  • Sift together flour, baking soda, and salt.
  • Add flour mixture to batter, alternating with sour cream, beating at LOW speed just until blended after each addition.
  • Slowly, with mixer on LOW speed, add hot water.
  • Stir in vanilla.
  • Pour batter into prepared Bundt pan.
  • 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.
  • 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.
  • Spread frosting on cooled cake.
  • Sprinkle toasted coconut on cake and drizzle with caramel sauce and hot fudge sauce.


Calories: 515kcal

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91 thoughts on “Samoa Bundt Cake

  1. Very yummy. I used an average sized bundt cake pan and had no spillage. The cake is so moist and dense.
    However, the caramel frosting tasted like booty. I followed the directions perfectly and it was wayyy too much butter. So I suggest using 1 stick of butter instead of 1 1/2 or even less than 1 stick. Otherwise, this cake is delicious and I will be making it again in the future. Thanks!

  2. Wow this recipe is wonderful!

    My family and I don’t eat eggs for religious reasons and always find cakes end up deflating. However, this cake fluffed right up, and was so moist. It was a huge hit, and I don’t think I have gotten so many praises before. Thanks for the great recipe!

  3. This is cake looks amazing. I am planning a party to celebrate 4 grandchildren’s birthdays – each gets a cake!! i think this would be a perfect addition to our line up. I want to make all 4 cakes in disposable 9×13 pans so that the children can easily take their leftovers home. That should work with this recipe, right?

    1. Everyone needs to mix up “Magic Release “ easy to make equal amounts of , vegetable oil, AP flour and shortening. I keep mine in a labeled and dated jar in fridge. Will last about 6 months.
      I have NEVER had ANYTHING stick to any pans since using this. No worries it leaves no taste or that white residue in baked products.
      It’s great in mini muffin tins when baking holiday cookies or small pie shells. NOTHING STICKS. you cans spread it on as simply as using a paper towel.
      Do NOT melt shortening, I use a whisk till all ingredients are mixed.
      I also use Crisco blocks, butter flavoring or regular, measurement is on wraps so easy.

  4. I had some trouble getting my cake out of the bundt pan but once I got it out and covered it with icing no one noticed. This cake was so delicious and everyone loved it. It stayed very moist and light. Highly recommend!

    1. Grease pan, then bust with flower. About 2 minutes before your cake is ready to come out the oven, place a kitchen towel in the sink. Pour steaming water until its completely soaked. As soon as your cake is out of the oven place it on top of the towel and let it sit for 10 minutes. Needless to say, let it be facing pan side down. Keep cooling rack ready, invert Cake ontonit.

  5. Made this and it is the best cake I’ve ever made. People can’t stop asking for the recipe. I am passing it on to them giving you all the credit. Thank you

  6. I made this according to instructions. I did use a paper towel to spread crisco into my pan, bc I was using a lower quality pan. I did still have a little bit stick, but that was easy enough to scoop out and put on top. Following others’ recommendations, I baked it on a cookie sheet just in case it overflowed, but didn’t have any problem with that whatsoever. I was concerned the cake may be a bit sweet with the 16 oz of brown sugar(which I weighed out on a food scale), but it wasn’t at all. It was just right for the icing/toppings. I took it to a church pitch in and everyone who tried it loved it. I would recommend storing it in the fridge. Mine crumbled a bit when slicing but probably bc it wasn’t as cold and I’d patched the parts that stuck.

  7. A few suggestions. I was glad I read reviews because it was enough for a standard bundt pan and 4 additional bundtlets. Baking time only 40 minutes for bundt and 17 minutes for Small bundlets. Easily removed from pans. Other suggestions would be to not drizzle caramel and fudge toppings until right before serving. Turned out well but very labor intensive. My lady golfers will enjoy tomorrow. Thanks

  8. Kinda disappointed I didnt read the comments first, my cake over flowed all over my oven and had I of known I was gonna need a bigger pan I wouldn’t of spent $12 on this one and bought a bigger size.

    Hopefully this cake turns out.. it’s supposed to be for a potluck and i just spent $50 for the stuff to make it.

  9. Made this today for my daughter-in-law for mother’s day Sunday. I snuck 2 cups into a large muffin tin to make as a taste test for my husband and I——omg it’s amazing. I gotta figure out how to apply the coconut to the sides without having coconut throughout the kitchen table. My new to die for cake, I know I won’t get any on mother’s day so had to taste ahead of time. I’m going to put a few silk flowers in the middle to dress it up for mother’s day. Thank you thank you thank you

  10. It was incredibly easy to follow the recipe, and it came out perfect!! I read several reviews but followed the recipe as is. It was a huge hit at work for our monthly birthday celebration!

  11. What a delicious cake! My 3rd time making it is in the oven right now. My husband took one bite of the first one and said, this is the cake I want for my birthday (which is today). The only thing I chance is I add one tsp of espresso powder to the hot water. I measure out 16 ounces of brown sugar and this has worked perfectly for me every time. The second time part of the cake got stuck in the pan. I just kind of put it where it should go, and then covered it with the icing and coconut. You couldn’t tell. I love an icing that is forgiving! Thanks for a fantastic recipe!

  12. Loved it, it was a hit with my friends. I used 2 cups of brown sugar and 1 cup of sour cream. Instead of hot water i added a cup of coffee. I will definitely do it again!

  13. Hi Christin, just want to say thanks for the recipe. I’m half way through the process…just pulled my cake out of the oven & it looks great! I only had an 8-10 cup bundt pan so ended up recalculating the recipe to be two-thirds the ingredients & it has worked perfect! No spillage!! :). I’ll keep you posted as to how the rest of it turns out but if it’s anything like your pictures, I can’t wait! Thanks again!

  14. This cake looks great! I’d love to make it for a holiday dinner but I am curious about the accuracy of the recipe based on some of the comments:

    Why does the ingredients list say “1 (16 ounce) package light brown sugar” if it is not a whole package? It is supposed to be 2 cups or 16 oz weighed out on a scale? It is really important for bloggers to correctly write their recipes out for their readers. 🙂

    Can you confirm what the correct measurement is? It looks too good not to make.

      1. I was wondering the same thing. I purchase BIG bags of brown and powdered sugar so I weighed out 16 ounces. I hope that works; coming out of the oven soon!

    1. This was the most amazing cake in the end. Made for my husbands birthday and he’s the only one who normally likes cake in our house, but the whole family devoured it and said best cake ever! Read all comments before making, remembering a few saying sticking to bundt pan so sprayed extra well. Still stuck but after trying to figure what to do came up with trifle bowl and broke the cake up into pieces making 2 layers- cake, frosting, coconut, chocolate and caramel drizzle, pushing the cake down before adding next ingredients. Amazing! Thanks for the recipe can’t wait to make again!

  15. Absolutely delicious! Not too complicated, and perfect instructions. I’ve made it twice now, and everyone loves it. Thank you for sharing it.

  16. 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.

  17. 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

  18. 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 😖

    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!

  19. 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.

  20. 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.

  21. 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.

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

  23. 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.

  24. Could you substitute caramel dipping sauce for the caramel sauce just using more half and half?

  25. 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!

  26. 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!

  27. 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!

  28. This is the most delicious cake I have ever made! Everyone that tastes it, loves it!! Thanks for this recipe!

  29. 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!

  30. 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!

      1. ??? 2cups ?.. in reply to several other comments asking if you meant 2 cups, you said, No, it’s an entire 16 oz. bag.

  31. What a beautiful and unique looking cake! Can’t wait to make this for my daughter when she visits from college later in the spring. Thanks for sharing!

  32. 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!

  33. 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!

  34. Oh my gosh!!! This is the most decadent and beautiful bundt cake! I have such a weakness for Samoas and love love love everything about this cake!

      1. I have just made the cake but I would like to use the cream cheese frosting with caramel added. Will that work instead of the frosting that’s in the recipe?

        1. I I have just made this cake and would like to use the cream cheese frosting that I usually do and add the caramel to it. Will that work instead of the frosting that’s in the recipe?

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