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 favourite: butterscotch. It’s super easy to throw together and it makes a perfect accompaniment to coffee or tea.” —Marina Castle Kelley, Canyon Country, California
| Servings | Prep Time | Cook Time |
| 16servings | 20minutes | 40minutes |
| Servings | Prep Time |
| 16servings | 20minutes |
| Cook Time |
| 40minutes |
Ingredients
- Cake
- 1 package yellow cake mix (regular size)
- 1 package instant butterscotch pudding mix (3.4 oz.)
- 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 tbsp heavy whipping cream
- 1/3 cup sweetened shredded coconut toasted
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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 centre 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.
Recipe Notes
Nutrition Facts
1 slice: 327 calories, 15g fat (10g saturated fat), 49mg cholesterol, 359mg sodium, 42g carbohydrate (30g sugars, 1g fibre), 4g protein.
