Samoa Bundt Cake
A rich, ultra-moist Samoa Bundt Cake inspired by the classic Samoa cookie—layered with toasted coconut, gooey caramel, and glossy chocolate ganache. Each slice has a different balance of caramel and coconut for a treasure-hunt-like experience in every bite.
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Servings: 13 slices
Calories: 520kcal
Cost: $14
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.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.
Nutrition
Serving: 150g | Calories: 520kcal | Carbohydrates: 66g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 420mg | Potassium: 330mg | Fiber: 4g | Sugar: 44g | Vitamin A: 520IU | Calcium: 80mg | Iron: 3.5mg