Samoa Cake is a bundt cake that tastes like the popular Girl Scout cookie, with a delicate chocolate cake coated in a caramel frosting and heaps of toasted coconut. A sprinkling of caramel and chocolate sauce makes it even more difficult to refuse.
It’s almost Girl Scout Cookie season, something I look forward to every year. Samoas are my all-time favorite cookie. They are solely responsible for transforming me from a coconut hater to a coconut lover.
Seriously, I refused to consume anything containing shredded coconut for the first 30 years of my life.
For this Samoa Bundt Cake, I used my favorite chocolate cake batter. The texture is delicate, supple, and velvety, and the flavor lasts for days. This cake still tastes as amazing four days later as it did the day it was cooked.
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I topped the cake with a thick layer of canned caramel sauce-flavored buttercream. To end, top with toasted coconut, additional caramel sauce, and hot fudge sauce.
This cake is absolute paradise, you guys!
Bundt Cake with Samoas
The Samoa Bundt Cake is made with a highly tender and moist chocolate cake that is covered with caramel frosting and a generous amount of shredded coconut.
PREP TIME: 20 MINUTES
COOK TIME: 55 MINUTES
TOTAL TIME: 1 HOUR 15 MINUTES
16 SERVINGS
Ingredients
1.5 cup semi-sweet chocolate chips
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
Instructions
Preheat the oven to 350°F and butter and flour the bundt pan (or spray with baking spray).
In a microwave-safe bowl, melt chocolate chips (heat at 20 second intervals) until smooth when stirred. Place aside.
With an electric mixer, cream together the butter and brown sugar until well combined, about 5 minutes.
One at a time, beat in the eggs.
Just until combined, add melted chocolate.
Sift the flour, baking soda, and salt together.
Alternately add flour mixture and sour cream to batter, beating on LOW speed just until combined after each addition.
Slowly pour in hot water while mixing on LOW speed.
Mix in the vanilla extract.
Pour batter into Bundt pan that has been prepped.
Bake for 55-60 minutes, or until a wooden pick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before removing it from the pan to cool entirely.
To prepare the frosting, mix together the butter and caramel sauce until smooth. Mix in the powdered sugar gradually. Add enough heavy cream to achieve the desired consistency.
Spread icing on top of the cooled cake.
Drizzle with caramel and hot fudge sauces and top with toasted coconut.
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Calories in a day: 515kcal
