Samoas Bundt Cake

Samoas Bundt Cake

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.

Samoas Bundt Cake

The cake itself is a butter cake that’s even better the next day.

Samoas Bundt Cake

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).

Samoas Bundt Cake

Let the chocolate set up and then…

Samoas Bundt Cake

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.

Samoas Bundt Cake

Then toasted the caramel…

And melted some caramel and mixed it together. Just fill the well in the cake…

Samoas Bundt Cake

Then, of course, a little chocolate drizzle on top!

Samoas Bundt Cake

I mean, it’s kind of a stunner.

Samoas Bundt Cake

And it tastes even better.

Samoas Bundt Cake

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!


Samoas Bundt Cake

  • Author: Cookies & Cups
  • Cook Time Cook Time: 80 mins
  • Total Time Total Time: 1 hour 20 mins
  • Yield Yield: serves 12 1x




  • 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
  • 1 1/2 cups semi-sweet chocolate, divided


  1. Preheat the oven to 325°F/165°C
  2. Grease a 10″ bundt pan with butter or shortening very liberally. Dust the pan with flour or powdered sugar and set aside.
  3. 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.
  4. Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
  5. 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.


  1. 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.
  2. In a large skillet over low heat toast the coconut, stirring frequently. Once it’s toasted allow it to cool.
  3. 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.
  4. 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 1/2 cup chocolate chips in a microwave safe bowl and drizzle on top of the caramel mixture. Allow the chocolate to set.
  5. Store airtight for up to 3 days.

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Helpful Tip… Out of buttermilk?

Buttermilk Substitution





Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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October 1, 2017 7:25 am

This is the best post i’ve seen today. I love your recipe. I think is the best thing to start my day with. Thanks.

June 28, 2017 11:27 am

Could I use caramel sauce?

June 22, 2017 2:17 pm

This is quite nice. The coconut added should give it a different taste. Good work Shelly.

June 21, 2017 2:24 pm

You need to update the recipe and blog. You said you toasted the caramel in the blog then added it to the caramel and in the recipe you failed to note the amount of coconut. Is that 2 cups or what? The recipe looks amazing and I look forward to trying it but some errors are keeping me from making it today. Thanks for always having great recipes to share!

June 21, 2017 4:23 pm
Reply to  Linda

Exactly what I was looking for!

June 21, 2017 10:45 am

OMG, this looks amazing. I love all your recipes. Your banana bread is my #1 choice. I made it 1000 000 times. Thank you.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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