Preheat the oven to 350°, and grease a bundt cake pan with butter or shortening. Set aside.
Start by making the cake. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt and 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 and beat until the eggs are just mixed.
Fold in the dry ingredients with a spatula, and just when the batter starts to get very thick, pour in the hot water. Continue mixing with a spatula 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.
Rest the cake on a cooling rack for about 30 minutes, then carefully turn the cake out onto a large plate or platter to continue cooling.
When the cake has finished cooling, make the caramel coconut topping. Combine the soft caramels and heavy whipping cream in a small saucepan, and melt over medium heat until smooth, stirring constantly to make sure the caramels don’t scorch.
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, and drizzle the chocolate over the cake to resemble a Samoa cookie.
Slice and serve.
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