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Samoa Cake with Caramel Coconut Topping and Chocolate Drizzle Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings

Description

This Samoa Cake is a rich and indulgent chocolate bundt cake inspired by the popular Samoa cookie flavors. It features a moist cocoa-infused cake base topped with a smooth caramel and coconut topping, toasted coconut flakes, and a decadent drizzle of melted semi-sweet chocolate. Perfect for those who love the combination of chocolate, caramel, and coconut in a luscious dessert.

Ingredients

Cake

  • 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

Caramel Coconut Topping

  • 24 soft caramels
  • 1/2 cup heavy whipping cream
  • 1 cup sweetened coconut flakes
  • 1/2 cup toasted coconut flakes

Chocolate Topping

  • 2 ounces semi-sweet chocolate bar (melted)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a bundt cake pan thoroughly with butter or shortening to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until combined evenly.
  3. Cream Oil and Sugar: In a large bowl, whisk the canola oil and sugar together until the mixture becomes fluffy and well combined.
  4. Add Melted Chocolate: Pour the melted semi-sweet chocolate into the oil and sugar mixture and stir until smooth and fully incorporated.
  5. Add Eggs and Vanilla: Beat in the two large eggs and the vanilla extract until just combined, making sure not to overmix.
  6. Combine Dry Ingredients and Hot Water: Gently fold the dry ingredients into the wet ingredients with a spatula. When the batter begins to thicken, pour in the hot water. Continue folding until the batter is smooth and uniform.
  7. Bake the Cake: Pour the prepared batter into the greased bundt pan. Bake in the preheated oven for about 35 minutes or until a toothpick or knife inserted into the center comes out clean.
  8. Cool the Cake: Allow the cake to rest on a cooling rack for approximately 30 minutes. Then carefully invert the bundt pan onto a large plate or platter to remove the cake and let it continue cooling completely.
  9. Make the Caramel Coconut Topping: In a small saucepan over medium heat, combine the soft caramels and heavy whipping cream. Stir constantly until the caramels melt completely and the mixture is smooth. Be careful to avoid scorching.
  10. Add Coconut Flakes: Stir the sweetened coconut flakes into the melted caramel mixture until evenly combined.
  11. Top the Cake: Spoon the warm caramel coconut topping generously over the cooled bundt cake.
  12. Sprinkle Toasted Coconut: Evenly sprinkle the toasted coconut flakes on top of the caramel layer for added texture and flavor.
  13. Drizzle Melted Chocolate: Pour the melted semi-sweet chocolate into a piping bag or a ziplock bag with a small hole cut in its corner and drizzle decorative lines over the cake to mimic the appearance of a Samoa cookie.
  14. Serve: Slice the cake and serve to enjoy the decadent combination of chocolate, caramel, and coconut flavors.

Notes

  • Ensure the eggs are at room temperature before mixing for better incorporation and texture.
  • To toast coconut, spread flakes on a baking sheet and bake at 350°F for 5–7 minutes, stirring halfway, until golden and fragrant.
  • Use a gentle folding motion to avoid deflating the cake batter and keep it airy.
  • For easier chocolate drizzling, temper the chocolate slightly to keep it smooth and shiny.
  • Allow the cake to cool completely before adding the caramel topping to prevent it from melting too much and sliding off.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/samoa-cake-with-caramel-coconut-topping-and-chocolate-drizzle-recipe/