Samoa Bundt Cake

Every Spring I get messages from my mom friends advising that their daughters, nieces, and neighbors are selling girl scout cookies. I find myself dreaming of all the delicious options. But, for the remaining part of the year we are left with cookie withdrawals.


Almost everyone I talk to says Samoas are their favorite Girl Scout cookie. I have to agree with these folks, Samoas are the best! Chocolate plus coconut is a win in my book, and the caramel and shortbread are just added bonuses.


This Samoa Bundt Cake is an adaption of the famous cookie and it is absolutely amazing! This is A Samoa in cake form. A rich, brown sugar cake marbled with a chocolate cake, topped with a dulce de leche coconut buttercream and drizzled with chocolate. It’s positively sinful.

Now I am not going to lie, this recipe took me all day to make. But, it is worth every single minute. I served the cake at a father’s day BBQ we held and it lasted ten minutes! People were raving about it for days afterwords!

Samoa Bundt Cake

  • Servings: One Cake
  • Difficulty: hard
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A rich, brown sugar cake marbled with a chocolate cake, topped with a dulce de leche coconut buttercream and drizzled with chocolate.


For the Brown Sugar Batter 1 stick of butter, softened 1 cup of dark brown sugar 2 eggs ¾ cup all-purpose flour ¾ tsp baking powder ½ tsp baking soda ¼ tsp salt ½ cup whole milk

For the Chocolate Batter 1 cup sugar ¼ cup oil 1 egg 1 tsp vanilla ½ cup milk ¾ cup + 2 T all-purpose flour ½ cup + 2 T cocoa powder ¾ tsp baking powder ½ tsp baking soda ½ tsp salt ½ cup boiling water

For the Frosting 1 14oz can of sweetened condensed milk **Or substitute canned dulce de leche ½ cup confectioners sugar 2 T vanilla extract 2 sticks butter, softened ½ tsp salt 1 cup toasted coconut

For the topping 1½ cups toasted coconut ½ cup chocolate chips, melted


1.) Create the Dulce de leche frosting (if using canned dulce de leche skip this step)
Place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water.

2.) Cook on medium for 10 hours or on high for 7.
*Alternatively, boil the whole, unopened can on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours.
Let it cool.

To make brown sugar batter
3.) In a large bowl, cream butter and brown sugar until light and fluffy

4.) Add eggs, one a a time, beating well after each addition

5.) In a medium bowl, combine flour, baking powder, baking soda and salt

6.) Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.

Set batter aside

To make the chocolate batter

7.) Cream sugar and oil together in a large bowl until light and fluffy.
Beat in egg, vanilla, and milk.

8.) In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.

9.) Slowly add flour mixture to butter mixture until well combined.

10.) Carefully stir in boiling water.
Make the cake
11.) Preheat oven to 350 Degrees.

12.) Grease and flour a bundt pan well.

13.) This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter.

14.) Alternate until both batter bowls are empty.

15.) Tap bundt pan on the counter a couple times to remove bubbles.

16.) Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)

17.) Cool in the pan for 15 minutes, then remove from pan and let cool entirely.
Make the frosting

18.) Heat oven to 350 degrees.

19.) Spread coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes)

20.) Beat cooled cooked condensed milk (or dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes.

21.) Add in 1 cup toasted coconut.

22.) Chill for 1 hour.

Assemble the cake

23.) Frost the cake with dulce de leche frosting.

24.) Toast remaining coconut and press into the sides and top of the frosted cake
Melt chocolate chips in the microwave at 30 second intervals, stirring frequently.

25.) Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about ¼ inch up from the corner, and drizzle stripes on the cake.