This Samoa Cookie Bundt Cake is a dreamy dessert mash-up that tastes just like the famous Girl Scout cookie, only bigger, gooier, and more show-stopping.

Swirls of yellow and chocolate cake come together in a soft, buttery Bundt, then it’s topped with creamy vanilla icing, toasted coconut, golden caramel, and rich hot fudge. Every slice is layered with textures of moist cake, crunchy coconut, and those gooey, chocolatey drizzles that make it feel like a bakery treat. My grandma had a thing for coconut, and this cake would’ve been right up her alley for Sunday dessert.

What You Need to Know

Sweet, gooey, and chocolatey with layers of caramel, coconut, and marbled cake
Let the cake cool fully before icing or the glaze will melt off
Can be made ahead and stored in the fridge for a day or two before serving
Lighter twist: Use low-fat cake mix or less icing - but really, this one’s meant to be decadent

Ingredients Overview

Here’s what you’ll need to create this nostalgic Bundt cake:

Yellow cake mix + chocolate cake mix – You’ll prepare both and swirl them together for a marbled effect.
Unsalted butter – Softened, for the icing base.
Powdered sugar, milk, and vanilla – Whipped into a classic vanilla icing.
Sweetened coconut flakes – Toasted for that crunchy Samoa topping.
Caramel topping – Drizzled over the coconut to mimic that cookie flavor.
Hot fudge – Melted and drizzled on last for the ultimate finishing touch.

How to Make Samoa Cookie Bundt Cake

Step 1: Preheat your oven according to the cake box instructions. Mix each cake flavor in separate bowls. Grease a Bundt pan and place it on a baking sheet. Spoon in alternating scoops of yellow and chocolate batter.

Step 2: Using a butter knife, gently swirl the batters together - just enough to marble, not fully mix. Repeat layers of batter and swirl until the pan is about two inches from full.

Step 3: Bake according to box times. If the center is still jiggly, bake a few extra minutes until set. Cool the cake completely before decorating.

Step 4: While the cake bakes, toast the coconut in a dry skillet over medium heat until golden brown. In a large bowl, beat together the softened butter, powdered sugar, milk, and vanilla until smooth.

Step 5: Once the cake is completely cool, spread the icing over the top. Press the toasted coconut all over the frosting. Drizzle warmed caramel over the top using a ziplock bag.

Step 6: Warm the hot fudge in the microwave for 30 seconds, then drizzle it over the top using another ziplock bag. Slice and serve.

Grandma’s Tips

Use the figure 8 method when swirling the batter do it just enough to marble without mixing it fully.
Always cool the cake completely before icing or your glaze will slide right off.

Modern Updates

Swap in boxed low-sugar cake mix for a lighter option.
Try using dark chocolate drizzle instead of hot fudge for a richer, slightly less sweet topping.

More Vintage-Inspired Bundt Cakes to Try

Need more ideas? Check out my favorite 25 Classic Bundt Cake Recipes.

FAQs

What does a Samoa Bundt cake taste like?

It tastes just like the Girl Scout cookie - chocolate, caramel, coconut, and rich buttery cake all in one bite.

Can I use store-bought frosting?

Yes, but homemade icing gives a better texture and flavor. If using store-bought, let it soften for easy spreading.

Do I need to toast the coconut?

Toasting adds flavor and crunch, but you can use untoasted coconut if you’re in a rush.

Can I make this ahead of time?

Yes! Make the cake the day before and store in the fridge. Just let it come to room temperature before serving.

Samoa Cookie Bundt Cake

This rich and gooey Samoa Cookie Bundt Cake is layered with marbled chocolate and yellow cake, topped with creamy icing, toasted coconut, and drizzles of caramel and hot fudge. Just like the beloved Girl Scout cookie, but baked into a gorgeous Bundt cake perfect for gatherings and special treats.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 1 50

Servings: 8

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

1 box of yellow cake mix
1 box of chocolate cake mix
Ingredients on the back of both cake boxes
1 stick unsalted butter (room temp)
3 cups powdered sugar
¼ cup milk
1 teaspoon vanilla extract
14 ounce bag of sweetened coconut flakes
½ cup caramel topping
½ cup hot fudge (melted)

Method

Preheat the oven to the temperature on the back of the cake box. Prepare both cake mixes in separate bowls according to the box instructions. Place a Bundt pan on a sheet pan. Add about 2 scoops of the yellow cake batter into the pan, leaving space between them.
Add 2 scoops of chocolate cake batter into the spaces next to the yellow batter. Use a butter knife to lightly swirl the batters together. Avoid overmixing - you want a marbled look, not blended batter.
Repeat the layering and swirling process until the batter reaches about 2 inches from the top of the Bundt pan. Bake according to the times listed on the box instructions. If the center is still jiggly, bake a few extra minutes until it sets.
While the cake bakes, toast the coconut in a dry skillet over medium heat until golden brown. In a large bowl, beat the butter, powdered sugar, milk, and vanilla until creamy to make the icing.
Let the cake cool completely. Once cooled, spread the icing over the top. Press the toasted coconut onto the icing.
Warm the caramel slightly and add it to a ziplock bag. Snip the end and drizzle over the cake. Repeat with the melted hot fudge. Slice and serve.

Notes

Use a butter knife to gently swirl the batter - think figure 8s for that perfect marbled effect.
Let the cake cool completely before icing or the frosting will melt.
If your icing feels too thin, add more powdered sugar to thicken.
Store in an airtight container in the fridge for up to 3 days.
This is a rich dessert so it’s perfect for parties, potlucks, or as a show-stopping weekend bake

Tried this recipe?

Let us know how it was!