Double Butterscotch Coconut Cake
Jim Elkins brought this cake to a Caloosa Dive Club meeting in Cape Coral, Florida – very moist and delicious!
Servings 16 Servings
Ingredients
Cake:
- 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
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 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.
