Possibly the greatest cake recipe ever. This samoa bundt cake will impress any crowd. If you’re looking for a special occasion cake you’ve found the right one.

I’m gonna go out on a limb here and say that this is the greatest cake I have ever made. Not only does it look like a hilariously over-sized Girl Scout Cookie, it also tastes insanely amazing. Practically the same as said cookie.

Samoas are my absolute favorite cookie period. Caramel plus coconut is a win in my book, and the chocolate and shortbread are just added bonuses. The idea for this cake was actually The Hubs idea. I was thinking what I could do in honor of the Girl Scouts this year since last year I re-created all their cookie varieties (here, here, here, here, and here) He said, “why don’t you make a Samoa cake?” Ding! Lightbulb went off, and I set out in search of the recipe. Once I saw this fantastical bundt, I knew it was a match made in heaven.

Now I’m not going to lie, this took nearly all day to make, but on the flip side, the people I fed it to responded with cheering and hugs. No joke. If you want to impress your friends, this is the cake to do it!

Samoa Bundt Cake recipe adapted from Breakfast to Bed

****READ THE ENTIRE RECIPE BEFORE YOU BEGIN****

4.12 from 27 votes Print Samoa Bundt Cake Possibly the greatest cake recipe ever. This samoa cookie cake will impress any crowd. Prep Time 12 hours 5 minutes Cook Time 1 hour 15 minutes Total Time 13 hours 20 minutes Servings 16 servings Calories 608 kcal Ingredients For the Brown Sugar Batter 1 stick of butter softened

1 cup of dark brown sugar

2 eggs

3/4 cup all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup whole milk For the Chocolate Batter 1 cup sugar

1/4 cup oil

1 egg

1 tsp vanilla

1/2 cup milk

3/4 cup + 2 T all-purpose flour

1/2 cup + 2 T cocoa powder

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup boiling water For the Frosting 1 can of sweetened condensed milk **Or substitute canned dulce de leche

1/2 cup confectioners sugar

2 T vanilla extract

2 sticks butter softened

1/2 tsp salt

1 cup toasted coconut For the topping 1 1/2 cups toasted coconut

1/2 cup chocolate chips melted Instructions 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. 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 In a large bowl, cream butter and brown sugar until light and fluffy Add eggs, one a a time, beating well after each addition In a medium bowl, combine flour, baking powder, baking soda and salt 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 Cream sugar and oil together in a large bowl until light and fluffy. Beat in egg, vanilla, and milk In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt. Slowly add flour mixture to butter mixture until well combined. Carefully stir in boiling water Make the cake Preheat oven to 350 Degrees Grease and flour a bundt pan well. This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter. Alternate until both batter bowls are empty. Tap bundt pan on the counter a couple times to remove bubbles. Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes) Cool in the pan for 15 minutes, then remove from pan and let cool entirely. Make the frosting Heat oven to 350 degrees. Spread coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes) Beat cooled cooked condensed milk (or dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour Assemble the cake Frost the cake with dulce de leche frosting 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. Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake. Nutrition Facts Samoa Bundt Cake Amount Per Serving (1 g) Calories 608 Calories from Fat 252 % Daily Value* Fat 28g 43% Sodium 273mg 11% Carbohydrates 65g 22% Sugar 51g 57% Protein 7g 14% * Percent Daily Values are based on a 2000 calorie diet.

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