Samoa Bundt Cake

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.

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.

Samoa Bundt Cake- a moist chocolate cake covered in caramel frosting and toasted coconut.

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?

Ingredients
For the cakes

• 1 box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Chocolate Fudge
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 3 eggs
• 1/4 cup caramel sauce

For the frosting

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 package (8 oz) cream cheese, softened
• 1/2 cup caramel sauce
• 4 cups powdered sugar

For the toppings

• 3 cups sweetened coconut flakes
• 1 cup chocolate chips

Steps

1. Heat oven to 350°F (325°F for a dark or nonstick pan). Grease and flour bottom and sides of 2 6-cup mini Bundt pans; set aside. Gather the rest of your ingredients.
2. In a large bowl, beat together cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
3. Pour batter evenly into prepared Bundt pan cups. Bake cakes until a toothpick inserted in the center comes out clean, about 20-25 minutes.

1. Heat oven to 350°F (325°F for a dark or nonstick pan). Grease and flour bottom and sides of 2 6-cup mini Bundt pans; set aside. Gather the rest of your ingredients.
2. In a large bowl, beat together cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
3. Pour batter evenly into prepared Bundt pan cups. Bake cakes until a toothpick inserted in the center comes out clean, about 20-25 minutes.
4. Remove cakes from oven; cool 10 minutes, then invert onto a cooling rack. Using the back of a spoon, poke a few holes in the top of each cake, being careful not to poke all the way through the bottom. Carefully pour about a teaspoon of caramel sauce over the top of each cake; let cakes cool completely and caramel soak in.
5. Meanwhile, make the frosting: In a large bowl, cream together butter and cream cheese. Add caramel sauce and powdered sugar; beat until smooth. You may need to add more powdered sugar to get the correct consistency for frosting. Frost fully cooled cakes with frosting.
6. Heat oven to 350°F; place coconut flakes on a rimmed baking sheet and toast, stirring occasionally, until a deep caramel brown. Let cool completely, then use your hands to pat the coconut flakes onto each frost cake; cover completely.
7. Place chocolate chips in a small, microwave-safe bowl. Microwave 30 seconds, then stir; melt another 10 seconds at a time until chips are fully melted. Pipe melted chocolate onto cakes in lines so they look like Girl Scout Samoa cookies.

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