Name: Samoa Cake with Caramel Coconut Topping and Chocolate Drizzle Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup canola oil; 1 cup sugar; 1 (4-ounce) semi-sweet chocolate bar, melted; 2 large eggs (room temperature); 2 teaspoons vanilla extract; 1 cup hot water; 24 soft caramels; 1/2 cup heavy whipping cream; 1 cup sweetened coconut flakes; 1/2 cup toasted coconut flakes; 2 ounces semi-sweet chocolate bar (melted)

Print Recipe· 3.9 from 1 review

If you have a soft spot for the iconic Samoa cookie, you’re going to absolutely love this Samoa Cake with Caramel Coconut Topping and Chocolate Drizzle Recipe. This dessert brings together everything wonderful about the original cookie—the rich chocolate, luscious caramel, and toasty coconut—but transforms it into a moist, tender cake that feels like a celebration in every bite. From the dense chocolate base to the gooey caramel layer loaded with coconut flakes and finished with a silky chocolate drizzle, this cake is my go-to when I want to wow friends or just treat myself to something decadently comforting.

Ingredients You’ll Need

A white marbled surface holds a neat arrangement of ingredients in white bowls and clear glass containers. In the center is a clear glass bowl filled with white flour. Above it, a small white ramekin holds rich dark chocolate. To the right, a glass bowl contains light brown caramel squares. Directly below the caramel are three small wooden bowls with white, salt, and another white powder. To the left of the flour, a small white bowl of dark vanilla extract sits above a white bowl holding two raw eggs with bright yellow yolks. Below that is a white bowl filled with light brown toasted coconut flakes. On the far bottom left, a clear glass measuring cup contains white cream. Opposite it, at the bottom right, a white bowl is filled with shredded white coconut. To the right of the eggs and beneath the caramel is a white bowl with cocoa powder, and beside it a small white bowl with a yellow liquid, likely oil. Everything is placed neatly on the white marbled surface, photo taken with an iphone --ar 4:5 --v 7

What’s fantastic about the Samoa Cake with Caramel Coconut Topping and Chocolate Drizzle Recipe is that the ingredients are straightforward and familiar, yet each plays a vital role in creating those delicious layers of flavor and texture. Simple pantry staples combine with a few special touches to make this cake unforgettable.

2 cups all-purpose flour: The backbone of the cake, providing structure and a tender crumb.
1/4 cup unsweetened cocoa powder: Adds rich chocolate flavor without overpowering the sweetness.
2 teaspoons baking powder: Helps the cake rise beautifully for a light texture.
1 teaspoon baking soda: Works with the other leaveners to achieve the perfect fluffiness.
1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
1/3 cup canola oil: Keeps the cake moist while allowing chocolate and caramel to shine.
1 cup sugar: Sweetens the batter and helps create a tender crumb.
1 4-ounce semi-sweet chocolate bar, melted: Infuses chocolate intensity and melts into the batter for richness.
2 large eggs (room temperature): Bind ingredients and give the cake structure.
2 teaspoons vanilla extract: Elevates the chocolate and caramel notes with a warm flavor.
1 cup hot water: Makes the batter smooth and moist while enhancing cocoa flavor.
24 soft caramels: The foundation for the luscious caramel coconut topping.
1/2 cup heavy whipping cream: Creates a creamy and dreamy caramel sauce when combined with caramels.
1 cup sweetened coconut flakes: Adds chewy texture and classic coconut sweetness to the topping.
1/2 cup toasted coconut flakes: Brings a toasty crunch and deeper coconut flavor on top.
2 ounces semi-sweet chocolate bar (melted): For the final chocolate drizzle that ties the whole cake together beautifully.

How to Make Samoa Cake with Caramel Coconut Topping and Chocolate Drizzle Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350 degrees Fahrenheit, and grease a bundt cake pan generously with butter or shortening. This will ensure the cake releases effortlessly after baking, giving you a perfect shape ready for decoration.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This whisking step is key because it distributes the leavening agents evenly and prevents clumps, which means your cake bakes up flawlessly every time.

Step 3: Combine Wet Ingredients

In a large bowl, whip the canola oil and sugar until the mixture becomes fluffy and light—it’s the secret to a tender crumb. Then, pour in your melted chocolate and continue mixing until perfectly combined. Add in the eggs and vanilla extract next, beating just until the eggs are incorporated to keep the batter luscious and smooth.

Step 4: Incorporate Dry Ingredients and Hot Water

Gently fold the dry flour mixture into your wet ingredients using a spatula. The batter will start to get thick—that’s when you slowly pour in the hot water and fold it in until smooth. The hot water not only thins the batter for easy pouring but also intensifies that rich chocolate flavor.

Step 5: Bake the Cake

Pour the finished batter into your prepared bundt pan, spreading it evenly. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cake rest on a wire rack for about 30 minutes before carefully turning it out onto a serving plate to cool completely.

Step 6: Create the Caramel Coconut Topping

While the cake cools, melt together the soft caramels and heavy whipping cream in a small saucepan over medium heat. Stir constantly to ensure the caramel sauce is silky smooth without scorching. Once melted, stir in the sweetened coconut flakes to add that chewy, tropical flair that makes this cake so special.

Step 7: Assemble the Cake

Spoon the warm caramel coconut mixture generously over the cooled chocolate bundt cake. Then, sprinkle the toasted coconut flakes on top to add contrast in texture and a nutty richness. Finish by drizzling melted semi-sweet chocolate in a zigzag pattern over the entire cake, mimicking the classic look of a Samoa cookie.

How to Serve Samoa Cake with Caramel Coconut Topping and Chocolate Drizzle Recipe

A clear glass bowl with some brown chocolate batter residue inside is placed on a white marbled surface. Next to it is a small white spatula with brown chocolate batter coating the blade. In the center of the image is a silver bundt cake pan filled with smooth, dark brown chocolate batter, evenly spread and shiny. The bundt pan has a fluted edge and a hollow center. A corner of a green and white striped cloth is slightly visible near the bottom right side of the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your presentation by adding a few fresh raspberries or a sprinkle of flaky sea salt over the chocolate drizzle. The tartness of the berries balances the sweetness, while the salt highlights the caramel’s depth.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream to bring out the creamy caramel flavor. For a lighter option, serve with fresh sliced strawberries or a simple mint sprig for a pop of color and freshness.

Creative Ways to Present

Try turning this cake into an elegant stack of individual mini bundts for a party display or use a decorative piping bag to swirl extra caramel or chocolate around the serving plate for an artisanal touch. You could even slice the cake and serve it with a drizzle of salted caramel sauce to amp up the indulgence.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Samoa Cake with Caramel Coconut Topping and Chocolate Drizzle Recipe covered tightly at room temperature for up to two days to maintain its softness. Beyond that, storing it in the fridge wrapped well is a good option but be sure to bring slices to room temperature before serving to enjoy the full flavor and texture.

Freezing

This cake freezes beautifully! Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving for the best taste.

Reheating

If reheating a slice, warm it gently in the microwave for about 15 seconds to revive the caramel’s gooey texture and melt the chocolate drizzle slightly. Be careful not to overheat, as it can dry out the cake or cause the caramel to become too runny.

FAQs

Can I use a different type of oil for the cake?

Yes! While canola oil is recommended for its neutral flavor, you can also use vegetable or light olive oil. Avoid strong-flavored oils as they might interfere with the chocolate and caramel flavors.

What’s the best way to toast coconut flakes?

Toast your coconut flakes in a dry skillet over medium heat, stirring frequently until they turn golden brown and fragrant. This usually takes about 3-5 minutes but watch them closely to avoid burning.

Can I substitute caramel candies with homemade caramel sauce?

Absolutely. If you have a favorite homemade caramel sauce, use it instead! Just mix it with cream to achieve the right consistency for spreading over the cake.

Is it necessary to use a bundt pan?

While a bundt pan gives this cake its signature shape and presentation, you can bake it in a regular round or square cake pan. Adjust baking time accordingly and keep an eye on doneness.

How can I make this cake nut-free?

This Samoa Cake with Caramel Coconut Topping and Chocolate Drizzle Recipe is naturally nut-free as long as your chocolate and caramel candies are free from nut cross-contamination. Always check ingredient labels to be safe.

Final Thoughts

I truly believe this Samoa Cake with Caramel Coconut Topping and Chocolate Drizzle Recipe is a showstopper, whether you’re baking for a special occasion or simply craving something nostalgic and indulgent. It’s a wonderful way to enjoy the flavors of the beloved Samoa cookie in cake form, and I can’t wait for you to try it and fall in love just as much as I have. Happy baking!