Double Butterscotch Coconut Cake

Name: Double Butterscotch Coconut Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16 servings.
Ingredients: 1 package yellow cake mix (regular size); 1 package (3.40 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

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 makes a perfect accompaniment to coffee or tea. —Marina Castle Kelley, Canyon Country, California

Ingredients

1 package yellow cake mix (regular size)
1 package (3.40 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.