Best Double Butterscotch Coconut Cake Recipes

DOUBLE BUTTERSCOTCH COCONUT CAKE

Double Butterscotch Coconut Cake image

I got this recipe from a co-worker years ago, and then I changed it a bit by adding a family favorite: butterscotch. It is super easy to throw together and is a perfect accompaniment to coffee or tea. -Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 11

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant butterscotch pudding mix
4 large eggs, room temperature
1 cup canned coconut milk
1/4 cup canola oil
1 cup sweetened shredded coconut
1/2 cup butterscotch chips
GLAZE:
1/2 cup butterscotch chips
2 tablespoons heavy whipping cream
1/3 cup sweetened shredded coconut, toasted

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, eggs, coconut milk and oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in coconut and butterscotch chips. Transfer to prepared pan., Bake until a toothpick inserted near the center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. For glaze, in a microwave, melt butterscotch chips and cream; stir until smooth. Drizzle over cake; sprinkle with coconut.

Nutrition Facts : Calories 327 calories, Fat 15g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 359mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

DOUBLE BUTTERSCOTCH COCONUT CAKE

Double Butterscotch Coconut Cake image

I got this recipe for coconut cake from a co-worker years ago, then I changed it up a bit by adding a family favorite: butterscotch. It's super easy to throw together and it makes a perfect accompaniment to coffee or tea. -Marina Castle Kelley, Canyon Country, California

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant butterscotch pudding mix
4 large eggs, room temperature
1 cup canned coconut milk
1/4 cup canola oil
1 cup sweetened shredded coconut
1/2 cup butterscotch chips
GLAZE:
1/2 cup butterscotch chips
2 tablespoons heavy whipping cream
1/3 cup sweetened shredded coconut, toasted

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, eggs, coconut milk and oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in coconut and butterscotch chips. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. For glaze, in a microwave, melt butterscotch chips and cream; stir until smooth. Drizzle over cake; sprinkle with coconut.