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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.