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Double Butterscotch Coconut Cake

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
Double Butterscotch Coconut Cake
Double Butterscotch Coconut Cake Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    16 servings

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

Directions

  • 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.
Nutrition Facts
1 slice: 327 calories, 15g fat (10g saturated fat), 49mg cholesterol, 359mg sodium, 42g carbohydrate (30g sugars, 1g fiber), 4g protein.

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