Samoa Cake tastes just like the liked woman scout cookie in bundt cake shape with a smooth cake complete of chocolate flavor covered in a caramel frosting and masses of toasted coconut. A drizzle of caramel sauce and chocolate sauce makes it even tougher to face up to.

We’re arising on lady Scout Cookie season which I stay up for each year. Samoas are my favourite cookie length. they're unmarried handedly liable for turning me from a coconut hater into a coconut lover.


For the ones days while there aren't any samoa cookies available, it may be a laugh to flavor different desserts with that excellent coconut, caramel, and chocolate taste combination. Even oatmeal.

I used my favored chocolate cake batter for this Samoa Bundt Cake. the texture is smooth, smooth, and velvety and it stays tasting clean for days. I discover this cake tastes simply as right 4 days later as it did the day it become baked.



  • 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


  1. Preheat oven to 350 degrees and grease and flour and bundt pan (or use baking spray).
  2. Soften chocolate chips in a microwave-secure bowl (warmness at 20 2nd durations) till clean when stirred. Set apart.
  3. Beat butter and brown sugar with an electric powered mixer till combined well, approximately five mins.
  4. Beat in eggs separately.
  5. Beat in melted chocolate just until mixed.
  6. Sift together flour, baking soda, and salt.
  7. Add flour combination to batter, alternating with bitter cream, beating at LOW velocity just until mixed after each addition.
  8. Slowly, with mixer on LOW pace, upload hot water.
  9. Stir in vanilla.
  10. Pour batter into prepared Bundt pan.
  11. Bake at 350 stages for fifty five to 60 mins or till a timber pick out inserted within the middle comes out easy. permit cool 10 minutes in pan then do away with cake from pan to chill completely.
  12. To make frosting, beat butter and caramel sauce till creamy. step by step beat in powdered sugar. Beat in enough heavy cream to get to preferred consistency.
  13. Spread frosting on cooled cake.
  14. Sprinkle toasted coconut on cake and drizzle with caramel sauce and warm fudge sauce.

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