DOUBLE BUTTERSCOTCH COCONUT CAKE

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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

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.

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