Samoa Bundt Cake

Samoa Bundt Cake

This Samoa Bundt Cake will impress any crowd. This cake is full of indulgent flavours, topped with a caramel frosting, lots of shredded coconut, chocolate and caramel sauce.

Difficulty: Beginner Prep Time 30 min Cook Time 60 min Total Time 1 hr 30 mins
Cooking Temp: 180  °C Servings: 8
Best Season: Suitable throughout the year



Caramel Frosting:



Samoa Bundt Cake:

  1. Preheat oven to 180C/350F. 

  2. Grease and dust with flour a 24cm Bundt tin. 

  3. Melt dark chocolate and set aside.

  4. Beat butter and sugar with an electric mixer until blended well, about 5 minutes. Beat in eggs one at a time, then add in melted chocolate and beat just until blended. 

  5. In a bowl, sift flour, baking soda and salt and mix together.

  6. Add flour mixture to batter, alternating with sour cream, beating at low speed just until blended after each addition. 

  7. Slowly a little at a time whisk in hot water and after vanilla essence. 

  8. Pour batter into your prepared Bundt tin and bake in oven for 50 to 60 minutes or until a skewer stick inserted in the middle comes out clean.

  9. Let the cake cool 10 minutes in the pan then invert onto a serving plate. 

  10. Leave to cool completely. 

Caramel Frosting:

  1. Beat butter until smooth. Whisk in the caramel a little at a time then add in the icing sugar, a little at a time and continue to beat until smooth. 

  2. Spread frosting on cooled cake.

  3. Sprinkle with lots of shredded coconut.

  4. Enjoy!