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Double Butterscotch Coconut Cake Exps Tohfm20 241116 B09 19 3b 21

Double Butterscotch Coconut Cake

TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD: 16 servings.
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

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 4 large eggs
  • 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

  • 1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  • 2. 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 batter to prepared pan.
  • 3. Bake until a toothpick inserted in 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

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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