Samoa Cookies Pound Cake

Samoa Cookies Pound Cake

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Why This Samoa Bundt Cake Is Irresistible

Imagine a cake that perfectly combines the flavors of rich chocolate, creamy caramel, and toasted coconut. This Samoa Bundt Cake is a decadent dessert inspired by the beloved Samoa cookie, and it’s sure to satisfy your sweet tooth. The moist, tender chocolate cake is topped with a luscious caramel frosting and a generous amount of toasted coconut, with drizzles of caramel and hot fudge sauce adding the final touches. Here’s how you can make this indulgent treat at home.

The Key Ingredients for Your Samoa Bundt Cake

To create this delicious cake, you’ll need the following ingredients:

Chocolate Chips: Semi-sweet chocolate chips are melted and incorporated into the batter, providing a deep, rich chocolate flavor.

Butter: Softened butter is essential for both the cake and the caramel frosting, adding richness and moisture.

Brown Sugar: Light brown sugar sweetens the cake, contributing to its tender crumb.

Eggs: Large eggs help bind the ingredients together and add structure.

All-Purpose Flour: This provides the cake’s structure. Measuring it correctly is crucial to avoid a dense cake.

Baking Soda: This leavening agent helps the cake rise.

Salt: Enhances the flavors in the cake.

Sour Cream: Adds moisture and a slight tang, ensuring a tender crumb.

Vanilla Extract: Adds depth to the flavor.

Hot Water: Helps to dissolve the sugar and create a smooth batter.

How to Measure Flour Correctly

Accurate measurement of flour is vital to achieving the perfect cake texture. Here’s a simple method to ensure you measure it correctly:

Fluff the Flour: Stir the flour in its container to aerate it.

Spoon into Cup: Use a spoon to scoop the flour into a dry measuring cup.

Level Off: Overfill the cup slightly, then use the back of a knife to level it off.

How to make:

Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure the cake releases easily after baking. Alternatively, you can use a baking spray designed for baking.

Melt the Chocolate

Place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until the chocolate is smooth and fully melted. Set aside to cool slightly.

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and light brown sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. This step is crucial for incorporating air into the batter, resulting in a light and tender cake.

Add Eggs and Chocolate

Add the eggs one at a time, beating well after each addition. This ensures they are fully incorporated and helps to emulsify the batter. Next, beat in the melted chocolate until just blended.

Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Sifting helps to remove any lumps and evenly distributes the leavening agent throughout the flour.

Alternate Wet and Dry Ingredients

With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the sour cream. Begin and end with the flour mixture. This method helps to keep the batter smooth and prevents overmixing.

Add Hot Water and Vanilla

Slowly pour in the hot water with the mixer on low speed, followed by the vanilla extract. The hot water helps to dissolve the sugar and create a smooth batter. Mix until just combined.

Bake the Cake

Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 55-60 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Making the Caramel Frosting and Toppings

Caramel Frosting

To make the caramel frosting, beat the softened butter and jarred caramel sauce together until creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed until well combined. Add heavy cream or milk as needed to achieve the desired consistency. The frosting should be smooth and spreadable.

Toasted Coconut

Spread the sweetened shredded coconut on a baking sheet and toast in a 350°F (175°C) oven for about 5-7 minutes, stirring occasionally, until golden brown. Watch carefully to prevent burning.

Assemble the Cake

Spread the caramel frosting evenly over the cooled cake. Sprinkle the toasted coconut generously over the frosting. For an extra touch of indulgence, drizzle the cake with additional caramel sauce and hot fudge sauce.

Storing Your Samoa Bundt Cake

This cake can be stored at room temperature in an airtight container or wrapped well for up to 3 days. If you need to keep it longer, refrigerate it to maintain freshness. The flavors often intensify after a day or two, making it even more delicious.

Tips for Perfect Samoa Bundt Cake

Ensure Proper Measurement: Accurate measuring of ingredients, especially flour, is essential for the cake’s texture.

Room Temperature Ingredients: Using room temperature butter and eggs helps them incorporate more easily into the batter.

Even Baking: Ensure your oven is properly preheated and avoid opening the door during baking to maintain a consistent temperature.

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This Samoa Bundt Cake is a show-stopping dessert that’s perfect for special occasions or whenever you’re craving something sweet and indulgent. The combination of chocolate, caramel, and coconut is simply irresistible, and the cake itself is moist and tender, making it a crowd-pleaser every time.


  • For the Cake:
  • 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

  • For the 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

  • For the Toppings:
  • 1 1/2 cups sweetened shredded coconut, toasted

  • Caramel Sauce

  • Hot Fudge Sauce


  • Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or use baking spray.
  • Melt Chocolate Chips: Microwave chocolate chips in 20-second intervals until smooth, stirring between intervals. Set aside.
  • Cream Butter and Sugar: Beat softened butter and brown sugar with an electric mixer for about 5 minutes until light and fluffy.
  • Add Eggs and Chocolate: Beat in eggs one at a time, then add the melted chocolate and mix until combined.
  • Combine Dry Ingredients: Sift together flour, baking soda, and salt in a separate bowl.
  • Alternate Mixing: Add flour mixture to the butter mixture in thirds, alternating with the sour cream, beginning and ending with the flour mixture.
  • Incorporate Water and Vanilla: Slowly add hot water and vanilla extract with the mixer on low speed until combined.
  • Bake the Cake: Pour the batter into the prepared Bundt pan and bake for 55-60 minutes or until a wooden pick comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  • Make Frosting: Beat butter and caramel sauce until creamy. Gradually add powdered sugar, beating until smooth. Adjust consistency with heavy cream or milk.
  • Toast Coconut: Toast shredded coconut in a 350°F oven for 5-7 minutes until golden.
  • Assemble: Spread frosting on the cooled cake, sprinkle with toasted coconut, and drizzle with caramel and hot fudge sauce.

Nutrition Facts

  • Calories: 572kcal
  • Carbohydrates: 78g
  • Protein: 5g
  • Fat: 28g

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