Coconut Caramel Samoas Bundt Cake #Bundtbakers

Share with:

Coconut Caramel Samoas Bundt cake

A long time ago, when one of my neighbors decided to lead and manage a Girls Scouts troop, I was over the moon. Yes! You read that right! “I” was over the moon. My daughter had no idea she was going to be a Girl Scout. Her mom had made the decision that she was going to be and that was that.

Since I was then a recent transplant from India, I found the Girl Scouting culture fascinating and empowering. It was something I never got to do as a young girl and I wanted to have my daughter the opportunity to be a part of something amazing and make wonderful friends.

Coconut Caramel Samoas Bundt cake

So she joined and started as a brownie and then continued until she was a Cadette. Then we moved and she didn’t feel like making new Girl Scout friends at the new place. Making new friends in school was taxing enough. But the journey from being a brownie to a cadette was full of exploration, learning and forming of bonds. The camps were fun and she was always full of interesting tales to tell us. And the best part of it all was the Girl Scout cookies.

Coconut Caramel Samoas Bundt cake

The way the girls negotiated who will sell in which area of the neighborhood, discussed where all they could sell the cookies and chose their hometown heroes and decided what activities to do with the money raised was always a tear jerker. We could see them growing up into wonderful young ladies and developing life long skills of communication, leadership, negotiations and traits like respect and honor.

Was I thrilled with this month’s theme for Bundt Bakers? I was so excited that it was just difficult to pick only one flavor. Finally I picked my daughter’s favorite Girl Scout Cookie – The samoas and made the Coconut Caramel Samoas Bundt Cake.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

And now the moment you have been waiting for ! Presenting the #BundtBakers for March! Kellyour wonderful host selected the Girl Scout Cookies as the theme and What a Terrific response she got from the following amazing Bundt Bakers!

Coconut Caramel Samoas Bundt Cake


To make the Cake

  • 180 g butter softened, plus extra for greasing
  • 225 g sugar
  • 1 tsp Vanilla extract
  • 2 tsp baking powder
  • 180 g All Purpose flour
  • 75 g almond flour
  • 3 large eggs
  • 1/4 C milk
  • 3 tbsp cocoa powder
  • 100 g dark chocolate chips


  • Caramel sauce - about 1/2 C
  • 2 C toasted coconut
  • 3 Tbs Butter
  • 1/2 C sugar
  • 1/4 C chocolate chips for stripes and glaze


To make the cake

  1. Heat the oven to 350*F Brush a bundt pan with melted butter to prepare.
  2. Cream the butter and sugar together until light and fluffy. Stir in the vanilla extract.
  3. Mix together the baking powder, flour and almond flour Beat in one egg at a time until all three eggs have been added, then fold in the flour mixture and stir in the milk.
  4. Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
  5. Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean- about 40 minutes
  6. Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled .. about a hour or two - Mix half of the coconut into the caramel.
  7. Whisk the butter and sugar until light and fluffy. Add in the caramel coconut mix and keep aside.
  8. Melt the chocolate to a pourable consistency. Flip the bundt cake over and spread the melted chocolate on it. Allow to cool and harden and then flip the cake back.
  9. Ice with the coconut caramel mix and pat in more coconut to finish the look.

Share with: