Ingredients:
Cake:
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup canola oil
- 1 cup sugar
- 1 4-ounce semi-sweet chocolate bar, melted
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup hot water
Caramel Coconut Topping:
- 24 soft caramels
- 1/2 cup heavy whipping cream
- 1 cup sweetened coconut flakes
- 1/2 cup toasted coconut flakes
Chocolate Topping:
- 2 ounces semi-sweet chocolate bar (melted)
Instructions:
- Preheat the oven to 350°F and grease a bundt cake pan with butter or shortening. Set it aside.
- For the cake, in a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly.
- In a separate large bowl, whisk together the oil and sugar until fluffy. Pour in the melted chocolate and mix until smooth.
- Add the eggs and vanilla extract, beating until the eggs are just mixed. Fold in the dry ingredients with a spatula. When the batter starts to thicken, pour in the hot water. Continue mixing until the batter is smooth.
- Pour the batter into the greased bundt pan and bake for about 35 minutes or until a toothpick or small knife poked in the center of the cake comes out clean.
- Let the cake rest on a cooling rack for about 30 minutes, then carefully turn it out onto a large plate or platter to continue cooling.
- Once the cake has cooled, make the caramel coconut topping. Combine the soft caramels and heavy whipping cream in a small saucepan. Melt over medium heat until smooth, stirring constantly to prevent scorching.
- Stir in the coconut flakes, then spoon the mixture over the top of the chocolate bundt cake.
- Sprinkle the toasted coconut flakes over the caramel topping.
- Pour the melted chocolate into a piping bag or a ziplock bag with a small hole. Drizzle the chocolate over the cake to resemble a Samoa cookie.
- Slice and serve. Enjoy!
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