Here's what makes this Samoa cake recipe different from every other chocolate coconut caramel cake I've tried: the texture. It's impossibly moist (I tested four different methods to get this right), and the coconut caramel glaze seeps into every ridge of the bundt cake pan, creating these pockets of sweetness that make each bite slightly different. Some bites are more caramel-heavy, others have extra toasted coconut-it's like a treasure hunt in cake form.
Why You'll Love This Samoa Bundt Cake
Look, I don't usually bother with copycat recipes. Just buy the real thing, you know? But Samoas are only around for maybe six weeks a year. The Girl Scouts show up outside Target in February, you stock up like you're preparing for the apocalypse, and by April they're gone. Liam's craving for these cookies doesn't magically disappear when March ends. That rainy Saturday in April 2023, we polished off our last box-the one I'd stashed on the top shelf behind the quinoa nobody eats. Liam stared at that empty wrapper like I'd just told him recess was cancelled forever.
Last Thanksgiving my mom tried this. She's picky about baked goods-been making Samoa Bundt Cake since before I was born. She ate her slice, looked straight at me, and said, "Give me this recipe right now." She's made it three times since. That's how I knew this Samoa Bundt Cake was legit. It tastes just like those cookies but way better because it's fresh and you can eat it with a fork instead of trying to nibble around all those drips of caramel.
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Ingredients For Samoa Bundt Cake
For the Bundt Cake:
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- ½ cup unsalted butter, melted and cooled a bit
- 2 teaspoons vanilla extract
- 1 cup hot coffee
For the Coconut Caramel Topping:
- 2 cups sweetened shredded coconut
- 1 cup caramel sauce
- ½ cup heavy cream
- ¼ cup brown sugar, packed
- 2 tablespoons butter
- ½ teaspoon vanilla extract
- Pinch of sea salt
For the Chocolate Ganache:
- 1 cup chocolate chips
- ½ cup heavy cream
- 1 tablespoon butter
Step By Step Method
Prep Your Pan and Toast Coconut First
- Preheat oven to 350°F and butter every inch of a 10-inch bundt pan, then dust with cocoa powder
- Spread 2 cups shredded coconut on baking sheet and toast 5-7 minutes, stirring every 2 minutes until golden
- Let toasted coconut cool completely while you make the Samoa Bundt Cake batter
- Set prepared bundt pan aside and get ready to mix
Mix the Chocolate Cake Batter
- In large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt for 30 seconds
- In separate bowl, whisk room temperature eggs, buttermilk, oil, melted butter, and vanilla until smooth
- Pour wet ingredients into dry ingredients and stir with wooden spoon just until combined with some flour streaks
- Add 1 cup hot coffee and stir gently for 10 seconds until batter is thin and smooth
Bake and Cool the Cake Properly
- Pour batter into prepared bundt pan, filling about two-thirds full
- Bake 45-52 minutes without opening oven door until toothpick comes out with moist crumbs
- Cool cake in pan exactly 15 minutes, then run knife around edges and center tube
- Flip onto wire rack, tap bottom firmly, and let cool completely before adding toppings
Make the Coconut Caramel Topping
- Combine caramel sauce, heavy cream, brown sugar, butter, and pinch of salt in medium pot over medium heat
- Stir constantly for 3-4 minutes until everything melts together and becomes smooth
- Remove from heat and stir in cooled toasted coconut and vanilla extract until thick and gooey
- Set aside and let cool slightly while you make the chocolate ganache
Create the Chocolate Ganache Drizzle
- Heat heavy cream in small pot until tiny bubbles form around edges, don't let it boil
- Pour hot cream over chocolate chips in bowl and let sit untouched for 2 minutes
- Whisk until smooth and glossy, then add butter and whisk again until thick but pourable
- If too thick, microwave 10 seconds and stir to reach drizzling consistency
Assemble Your Samoa Bundt Cake
- Press extra toasted coconut pieces into chocolate while still soft for texture and decoration
- Place completely cooled Samoa Bundt Cake on serving plate and spoon coconut caramel mixture over top generously
- Let caramel drip down sides naturally for that rustic homemade look
- Drizzle chocolate ganache in zigzag pattern over caramel topping using spoon
Equipment For Samoa Bundt Cake
- 10-inch bundt pan (12-cup capacity)
- Two large mixing bowls
- Whisk and wooden spoon
- Measuring cups and spoons
- Wire cooling rack
- Medium saucepan
- Small pot
Samoa Bundt Cake Variations
Double Chocolate Samoa Indulgence:
- Fold ½ cup mini chocolate chips into the batter before baking for extra chocolate
- Creates melted chocolate pockets throughout the cake as they bake
- Results in an incredibly rich, fudgy texture that chocolate lovers crave
- Liam calls this "double chocolate Samoa cake" and requests it every birthday
Extra Coconut Lover's Dream:
- Toast an additional 1 cup coconut and fold half into cake batter, save half for topping
- Creates coconut flavor in every bite, not just on top
- Results in more tropical flavor and chewier texture throughout
- Perfect for coconut enthusiasts who can't get enough of that toasted flavor
Salted Caramel Gourmet Upgrade:
- Use salted caramel sauce instead of regular and sprinkle flaky sea salt over ganache
- Creates sophisticated sweet-salty balance that cuts through richness
- Results in more complex flavor profile that tastes bakery-quality
- Ideal for dinner parties when you want to impress guests
Peanut Butter Samoa Fusion:
- Swirl ½ cup creamy peanut butter into batter before baking with a knife
- Creates marbled effect that combines Samoas with Tagalongs flavor
- Results in nutty richness that complements chocolate and caramel beautifully
- Perfect for peanut butter lovers who want something different
White Chocolate Elegance:
- Replace semi-sweet chocolate ganache with white chocolate version using same method
- Creates lighter, sweeter flavor and prettier presentation for spring
- Results in more delicate appearance that looks elegant at parties
- Liam prefers this version because "it's not as dark and tastes sweeter"
Turtle Samoa Combination:
- Add ½ cup chopped pecans to coconut caramel topping before spreading
- Creates turtle candy vibes with caramel, chocolate, and crunchy nuts
- Results in more textural variety and deeper nutty flavor
- Perfect for anyone who loves turtle candies or needs extra crunch
Individual Mini Bundt Perfection:
- Divide batter between 6 mini bundt pans for personal-sized cakes
- Reduce baking time to 25-30 minutes for smaller portions
- Each person gets their own beautifully decorated individual cake
- Perfect for portion control, class parties, or elegant individual servings
Samoa Cupcake Easy Servings:
- Pour batter into lined muffin tins, fill two-thirds full, bake 18-22 minutes
- Creates portable individual servings that are easier to serve than slicing
- Top each cupcake with spoonful of coconut caramel and chocolate drizzle
- Perfect for potlucks, bake sales, or when you need grab-and-go desserts
Substitutions
Buttermilk Swaps:
- Buttermilk → Regular milk + 1 tablespoon lemon juice (let sit 5 minutes)
- Buttermilk → Regular milk + 1 tablespoon white vinegar
- Dairy buttermilk → Coconut milk (for dairy-free version)
Flour Options:
- All-purpose flour → Cup4Cup gluten-free flour (increase baking powder to 1½ teaspoons)
- All-purpose → King Arthur Measure for Measure (works 1:1)
- Regular flour → Gluten-free blend (cake will be slightly denser)
Coffee Alternatives:
- Hot coffee → Hot water (less chocolate depth)
- Coffee → Hot water + 1 teaspoon instant espresso powder
- Regular coffee → Decaf coffee (same flavor boost)
Caramel Sauce Choices:
- Store-bought → Homemade caramel (needs candy thermometer and 30 extra minutes)
- Jarred caramel → Squeeze bottle caramel (easier to drizzle)
- Regular caramel → Salted caramel sauce (extra flavor punch)
Chocolate Variations:
- Semi-sweet chips → Dark chocolate chips (more intense, less sweet)
- Chocolate chips → Chopped chocolate bars 60-70% cacao
- Semi-sweet → Milk chocolate chips (sweeter, kid-friendly)
Sugar Adjustments:
- 1¾ cups sugar → 1½ cups sugar (less sweet, slightly less tender)
- Granulated sugar → Coconut sugar (different flavor profile)
- Regular sugar → Half white, half brown sugar (deeper flavor)
Butter/Oil Switches:
- Vegetable oil → Canola oil (same results)
- Butter → Vegan butter (for dairy-free)
- Half oil, half butter → All oil (more moist but less flavor)
Coconut Options:
- Sweetened coconut → Unsweetened coconut (less sweet overall)
- Shredded coconut → Coconut flakes (bigger texture)
- Regular coconut → Skip it entirely (for picky eaters like Liam)
Storing Your Samoa Bundt Cake
Best Fresh
Serve at room temperature within 3 days of adding toppings for the best texture and flavor. The caramel keeps the Samoa Bundt Cake moist, and day two actually tastes even better as flavors meld together overnight.
Short-Term Storage
- Store covered loosely with foil at room temperature up to 3 days with full topping
- Refrigerate for longer storage up to 5-6 days, but bring to room temperature 1 hour before serving
- Cold cake loses the chewy coconut texture, so always serve at room temperature
Freezer Storage
- Bake cake completely and cool, but don't add any toppings yet
- Wrap tightly in plastic wrap, then wrap again in aluminum foil
- Freeze up to 3 months for holiday planning or make-ahead convenience
- Thaw overnight in refrigerator, bring to room temperature, then add fresh toppings
Make-Ahead Strategy
- Bake cake 2 days ahead and store wrapped on counter before decorating
- Make coconut caramel topping day before and refrigerate in sealed jar
- Make fresh chocolate ganache morning of serving for best drizzling consistency
- Assemble everything just before serving or up to 4 hours ahead
Leftover Toppings
- Store extra coconut caramel mixture in jar in fridge up to 2 weeks
- Reheat gently if it gets too thick for spreading
- Chocolate ganache keeps refrigerated 1 week, microwave 10 seconds to soften
Top Tip
- The biggest mistake with Samoa Bundt Cake? Not prepping the pan enough. I've had half a cake glued to the pan and wanted to cry. Get butter everywhere-every single ridge, every stupid corner. Then dust it with cocoa powder, not flour. Flour looks white and weird on chocolate cake. Tap out the extra. When your cake's done baking, wait exactly 15 minutes before flipping it. Set a timer because you'll forget. Too soon and it breaks apart. Too late and it's stuck forever.
- Room temperature stuff actually matters. Cold eggs and cold buttermilk don't mix right with the melted butter and oil. Everything gets lumpy and grainy. I just leave mine on the counter while I drink coffee-takes about 30 minutes. And don't skip the coffee in the batter even if you think it's weird. You won't taste coffee at all, I promise. It just makes the chocolate taste way better. I tried making this without coffee once and it was boring.
- Toast your coconut slow and don't walk away. It burns so fast. One second it's perfect, next second it's smoking and your kitchen smells like burnt hair. Stir it every 2 minutes.
What to Serve With Samoa Bundt Cake
This Samoa Bundt Cake is crazy rich. You need something to balance out all that chocolate and caramel or you'll tap out halfway through. Liam won't eat this without a full glass of cold milk sitting right next to his plate. The milk cuts through the sweetness and makes it way easier to finish a slice. For grown-ups, strong coffee is the move. My friend Maria serves this at her book club with dark roast and people go nuts for it. The bitter coffee against the sweet cake just works.
If you want to go full dessert mode, warm a slice in the microwave for 15 seconds and stick vanilla ice cream on top. The cold ice cream melts into the warm Samoa Bundt Cake and Liam calls it "dessert on dessert" which pretty much sums it up. Or keep it simpler with fresh whipped cream-not the canned garbage, the real stuff you whip yourself with some sugar and vanilla. Takes 3 minutes and makes everything taste fancier.Fresh berries on the side help too. I put out strawberries at a barbecue and people liked having something bright and tart next to all that caramel. Raspberries work great.
FAQ
What are the common Samoa Bundt Cake mistakes?
Not buttering the pan enough is the worst one. I've done it and half my cake stayed stuck in there. Opening the oven door before 40 minutes-your Samoa Bundt Cake can sink right in the middle if you do that. Overmixing after you add the flour makes it chewy instead of soft. Trying to flip it out too early or waiting too long-both mess things up. And using cold eggs and buttermilk when they need to be room temp. Those are the big ones I've screwed up myself.
What is Oprah's favorite bundt cake?
Oprah's really into Nothing Samoa Bundt Cake-she loves their chocolate chocolate chip one. But between you and me? This Samoa version is way more interesting. No shade to Oprah or anything, but this has caramel and coconut and way more going on than just chocolate chips. Plus you made it yourself which is cooler than buying it.
How long will a Samoa Bundt Cake keep in the refrigerator?
This stays good in the fridge for 5-6 days but it's best in the first 3. After day four the coconut caramel starts making the bottom kind of soggy. Still tastes fine, just not as good. If you need it longer than a week, freeze the plain Samoa Bundt Cake without any toppings and add fresh stuff when you want to eat it.
What is the trick to a perfect Samoa Bundt Cake?
Three things. Butter every inch of that pan then dust it with cocoa powder. Mix the batter just until the flour disappears-stop before you think you should. Let it cool exactly 15 minutes in the pan then flip it. That's it. Room temperature eggs and buttermilk help too but those first three are the big ones. Oh and don't open the oven before 40 minutes or you're asking for trouble.
Time to Make Some Cookie Magic!
You've got everything you need to make this Samoa bundt cake that'll have people asking for seconds before they finish their first slice. This Samoa Bundt Cake proves copycat desserts don't have to be complicated or taste fake. The chocolate, caramel, and toasted coconut combo actually tastes better than the cookies themselves, not just regular cake with some toppings thrown on it.
Want more desserts that look fancy but aren't? Try our Easy Apple Pie Bombs that fool people into thinking you spent hours on them when they take like 20 minutes. Our Easy French Dip Biscuits Recipe ready in 30 minutes skips the complicated roast beef situation but keeps all that savory goodness. Or go sweet with our Easy Harry Potter Butterbeer Cupcakes that taste exactly like the books describe without needing butterbeer extract from some wizard store. Each one gets that same "wait, you made this?" reaction without fancy equipment or weird ingredients.
Share your Samoa Bundt Cake with us! We love seeing your Girl Scout cookie creations and finding out which topping combo you liked best!
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Pairing
These are my favorite dishes to serve with Samoa Bundt Cake
Samoa Bundt Cake
Equipment
- 1 10-inch bundt pan (Grease and dust with cocoa powder)
- 2 Large mixing bowls (One for dry and one for wet ingredients)
- 1 Whisk (For combining batter and toppings)
- 1 Wooden spoon (To gently mix wet and dry ingredients)
- 1 Wire cooling rack (To cool cake before decorating)
- 1 Medium saucepan (For coconut caramel topping)
- 1 Small pot (For heating cream for ganache)
- 1 Baking sheet (For toasting coconut)
Ingredients
For the Bundt Cake
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs - room temperature
- 1 cup buttermilk - room temperature
- ½ cup vegetable oil
- ½ cup unsalted butter - melted, cooled slightly
- 2 teaspoon vanilla extract
- 1 cup hot coffee - enhances chocolate flavor
For the Coconut Caramel Topping
- 2 cups sweetened shredded coconut - toasted until golden
- 1 cup caramel sauce - store-bought or homemade
- ½ cup heavy cream
- ¼ cup brown sugar - packed
- 2 tablespoon butter
- ½ teaspoon vanilla extract
- 1 pinch sea salt - balances sweetness
For the Chocolate Ganache
- 1 cup chocolate chips - semi-sweet or dark
- ½ cup heavy cream - heated until steaming
- 1 tablespoon butter - adds shine and richness
Instructions
- Preheat oven to 350°F (177°C). Grease every inch of a 10-inch bundt pan with butter and dust with cocoa powder. Toast shredded coconut on a baking sheet for 5-7 minutes, stirring every 2 minutes until golden. Let cool completely.
- Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, whisk eggs, buttermilk, oil, melted butter, and vanilla until smooth. Add wet ingredients to dry and stir until almost combined. Pour in hot coffee and stir until smooth and thin.
- Pour batter into prepared pan, filling two-thirds full. Bake 45-52 minutes until a toothpick comes out with moist crumbs. Cool in pan for exactly 15 minutes, then invert onto a wire rack. Let cool completely before topping.
- In a saucepan over medium heat, combine caramel sauce, heavy cream, brown sugar, butter, and salt. Stir until smooth and slightly thickened, about 3-4 minutes. Remove from heat and stir in toasted coconut and vanilla extract. Cool slightly.
- Heat heavy cream in a small pot until bubbles form around the edges. Pour over chocolate chips and let sit for 2 minutes. Whisk until glossy, then add butter and stir until smooth. Microwave briefly if needed for drizzling consistency.
- Place cooled cake on a serving plate. Spoon coconut caramel mixture generously over the top, letting it drip naturally. Drizzle chocolate ganache in zigzag pattern and press extra toasted coconut on top for decoration.
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