Samoas Bundt Cake has all the flavors of your favorite Girl Scout Cookie, in cake form! It’s a butter cake topped with caramel and toasted coconut, dipped in and drizzled with chocolate!
For some reason I associate bundt cakes with warmer weather. Not sure why…maybe the potlucky-ness of it….the picnic friendliness…the ease of eating it on a paper plate…
You don’t have to deal with a ton of frosting, worrying about whether it will melt, or be so messy. They’re perfect topped with fruit…or even eaten with your fingers…
The thing is, this is not that. I mean you COULD eat this with your fingers. You absolutely SHOULD bring this to a potluck. And it could totally be consumed off of a paper plate. But this is 100% an all-year-round cake. The chocolate might melt a little in the heat, the caramel will get a little soft and sticky…but let’s all live our best lives all year long, and EAT THE DAMN CAKE.
I’m ditching the bundt cake stereotype here and now.
The cake itself is a butter cake that’s even better the next day.
And I greased my bundt cake and took your advise and dusted it with powdered sugar. It worked so perfectly!
When the cake was cooled I spread melted chocolate on the bottom (which is the top in this photo).
Let the chocolate set up and then…
Flip the whole cake over. I wanted that chocolate layer on the bottom, just like the Samoas Cookies!
I went ahead and cut out a little well in the cake to hold the toasted coconut/caramel mixture.
Then toasted the caramel…
And melted some caramel and mixed it together. Just fill the well in the cake…
Then, of course, a little chocolate drizzle on top!
I mean, it’s kind of a stunner.
And it tastes even better.
Make the cake a day ahead and fill it the day you’re going to serve it! The cake is even better after sitting overnight, and this makes your prep a little easier!
- 1 cup butter, cubed at room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 tablespoon vanilla
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 1 (11- ounce) bag caramels, unwrapped
- 3 tablespoons milk
- 2 cups sweetened flaked coconut
- 1½ cups semi-sweet chocolate, divided
- Preheat the oven to 325°F/165°C
- Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour or powdered sugar and set aside.
- Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
- Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes. Invert the cake pan onto a wire rack and allow the cake to cool completely.
- Once the cake is cooled, carefully flip the cake over, so it's upside down. In a microwave-safe bowl melt 1 cup of the chocolate chips in 30 second increments, stirring in between each until melted. Spread the melted chocolate on the bottom of the cake. Allow the chocolate to set completely before flipping the cake over and transferring it to a cake plate.
- In a large skillet over low heat toast the coconut, stirring frequently. Once it's toasted allow it to cool.
- In a microwave-safe bowl melt the caramel and milk in 30 second increments until melted, stirring after each. Add the toasted coconut into the caramel stirring to combine.
- Using a knife, cut a small "V" into the top of the cake, creating a small well. Spoon the caramel mixture into the well on the top of the cake. Melt the remaining ½ cup chocolate chips in a microwave safe bowl and drizzle on top of the caramel mixture. Allow the chocolate to set.
- Store airtight for up to 3 days.