Samoa Bundt Cake

A marbled cake with a sweet icing, coconut flakes, caramel and chocolate sauce.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Inactive Time 55

Total Time 1 50

Servings

Calories 1068kcal

Author Brandie Skibinski

Ingredients

15.25 ounce box white cake mix (Duncan Hines or Pillsbury)
15.25 ounce box chocolate cake mix (I used Devils Food Cake)
ingredients on the back of both cake boxes: eggs, egg whites, oil and water
½ cup (1 stick) salted butter, room temperature
3 cups powdered sugar
¼ cup milk (preferably whole milk)
1 teaspoon vanilla extract
14 ounce bag sweetened coconut flakes
½ cup caramel topping
½ cup hot fudge

Instructions

For the cake: Preheat oven to 350F degrees. Prepare both cake mixes in separate bowls according to the directions on the back of each box (adding eggs (or egg whites for the white cake mix), oil and water).
You will have two separate bowls of cake batter when done.
Place a 9.5-inch Bundt baking pan on a sheet pan. Spray the Bundt pan well with nonstick cooking spray (I like the kind that has flour in it like Baker’s Joy) If using a silicone bundt pan, you shouldn’t need to do this but I like to be extra careful.
Add 2 generous scoops of the white cake batter to the Bundt pan making sure each scoop is on the opposite side of the pan. This doesn’t have to be an exact amount, it’s more about the process to create a marble cake.
Now add 2 large scoops of the chocolate cake batter to the empty spots next to the white cake mix batter in the Bundt pan (again, ensuring they are on opposite sides.
Using a butter knife, lightly swirl the batters together. Do not mix completely, this will be a marbled cake. Only light swirls to bring the chocolate batter to the white and the white to the chocolate.
Repeat the process, add 2 scoops of white cake batter and 2 scoops of chocolate cake batter in the parts you didn’t add the white. Swirl once again. Repeat until there’s about 2 inches of space from the batter to the top of the Bundt pan.
Place in the oven, on the middle rack, and bake for about 45-55 minutes.
NOTE: oven times can vary, you want to continue baking until it is no longer jiggly in the middle and a toothpick inserted comes out clean. This can possibly take longer to bake in your oven.
For the coconut: While you are waiting for the cake to bake, toast the 14 ounce bag sweetened coconut flakes in a medium skillet over medium heat. Stir consistently while it toasts so it doesn’t burn. Toast just until it’s golden brown. Then remove from heat and pour the coconut on a plate and set aside.
For the icing: In a large bowl add the ½ cup (1 stick) salted butter, room temperature, 3 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla extract. Beat until a smooth icing forms.
This is easiest with an electric hand mixer or stand mixer. If you find it is too thin to your liking, add a bit more powdered sugar at a time. If it is too thick to your liking, add a tiny bit of milk at a time until it reaches your desired thickness.
Once the cake is done, let it cool completely. Once it’s completely cooled, frost the cake with the icing.
Before the icing is dry, add the toasted coconut all over.
Add 1/2 cup caramel topping to a small ziploc bag and cut the end off of it. Drizzle the caramel all over top. NOTE: You can just do this freehand with a spoon if you like.
Add 1/2 cup hot fudge to a microwave safe bowl and microwave for 30 seconds. Using a spoon, drizzle over top of the cake. Slice and serve!

Video

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition