Name: Double Butterscotch Coconut Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Double Butterscotch Coconut Cake

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

2. 1 package (3.4 ounces) instant butterscotch pudding mix -

3. 4 large eggs -

4. 1 cup canned coconut milk -

5. 1/4 cup canola oil -

6. 1 cup sweetened shredded coconut -

7. 1/2 cup butterscotch chips -

8. Glaze: -

9. 1/2 cup butterscotch chips -

10. 2 tablespoons heavy whipping cream -

11. 1/3 cup sweetened shredded coconut, toasted -

How to cook deliciously - Double Butterscotch Coconut Cake

1. Stage

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

2. Stage

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. Stage

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.