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Samoa Bundt Cake

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.

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

Samoa Cookies- The Best Girl Scout Cookie!

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.

Chocolate Cake Batter

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.

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

Caramel Buttercream

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.

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

What readers are saying

I love to bake cakes, and this recipe is one of the best recipes I have ever tried! The cake turns out so nice and moist and the flavors are awesome. Thanks so much for sharing this recipe – it’s a keeper for sure!

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

Recipe Tip-Measure the Flour Correctly

In order to get a moist cake, it’s important to measure the flour correctly. First fluff it up in the bag or container. Then use a large spoon to gently scoop the flour into a dry measuring cup. Overfill it slightly and then run the back of a knife across the top to get rid of the excess.

Reader Suggestion

One of my lovely readers suggested using salted caramel sauce instead of regular caramel sauce. It’s a great idea!

How To Store

This cake can be stored at room temperature either wrapped well or in an airtight container for 3 days. Any longer than that and I recommend refrigerating it.

More Bundt Cake Recipes

Samoa Bundt Cake with caramel frosting and toasted coconut.

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Watch a quick video for this recipe below.

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

Samoa Bundt Cake

Samoa Bundt Cake is made from a super tender and moist chocolate cake topped with caramel frosting and lots of shredded coconut.
PREP: 20 minutes
COOK: 55 minutes
TOTAL: 1 hour 15 minutes


  • 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.


Nutritional info is an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.


Calories: 572kcal | Carbohydrates: 78g | Protein: 5g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 316mg | Potassium: 216mg | Fiber: 2g | Sugar: 62g | Vitamin A: 608IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 2mg
Author: Christin Mahrlig
Course: Dessert
Cuisine: American
Keyword: bundt cake, chocolate cake

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Origianlly posted January 13, 2016.

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116 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, I find the best amoa bundt cake idea. My chield like cake. I think I will prepare it for baby chield

  3. 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!

  4. Lori Rankin

    I baked this cake for my family. They absolutely loved it. I’ve had several requests for it since then

  5. Adele Aiken

    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.

  6. 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.

  7. Lori Polentz

    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

  8. 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.

  9. Pat Beckett

    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

  10. 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.

  11. 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

  12. 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!

  13. 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!

  14. 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!

  15. 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!

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