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 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. 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? 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. 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! 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 Peanut Butter Bundt Cake Cheerwine Bundt Cake Southern Praline Bundt Cake Italian Cream Bundt Cake Toffee Bundt Cake Hummingbird Bundt Cake Never miss a recipe. Follow Spicy Southern Kitchen on Instagram‚ Facebook‚ and Pinterest. Watch a quick video for this recipe below. Print 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. Course DessertCuisine AmericanKeyword bundt cake‚ chocolate cake Prep Time 20 minutes minutesCook Time 55 minutes minutesTotal Time 1 hour hour 15 minutes minutes Servings 16 Calories 572kcal Author Christin Mahrlig EquipmentElectric MixerBundt Pan Ingredients1 1/2 cups semi-sweet chocolate chips1/2 cup butter‚ softened1 (16-ounce) package light brown sugar3 large eggs2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 (8-ounce) container sour cream1 teaspoon vanilla extract1 cup hot waterCaramel Frosting3/4 cup butter (1 1/2 sticks)1/4 cup jarred caramel sauce3 cups powdered sugar1 1/2 to 2 tablespoons heavy cream or milkToppings1 1/2 cups sweetened shredded coconut‚ toastedCaramel SauceHot Fudge Sauce InstructionsPreheat 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. NotesNutritional info is an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs. NutritionCalories: 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: 2mgWant to Save This Recipe?Save This Recipe Origianlly posted January 13‚ 2016. Sharing this recipe with the Weekend Potluck. Disclosure: This post contains affiliate links. The post Samoa Bundt Cake appeared first on Spicy Southern Kitchen.