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Double Butterscotch Coconut Cake

Jim Elkins brought this cake to a Caloosa Dive Club meeting in Cape Coral, Florida – very moist and delicious!
Cook Time 40 minutes
Servings 16 Servings
Author Jim Elkins

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.