Double Butterscotch Coconut Cake

“I got this recipe for coconut cake from a co-worker years ago, then I changed it up a bit by adding a family favourite: butterscotch. It’s super easy to throw together and it makes a perfect accompaniment to coffee or tea.” —Marina Castle Kelley, Canyon Country, California

Servings Prep Time Cook Time
16servings 20minutes 40minutes
Servings Prep Time
16servings 20minutes
Cook Time
40minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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 to prepared pan.
  3. Bake until a toothpick inserted in centre 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.
Recipe Notes

Nutrition Facts

1 slice: 327 calories, 15g fat (10g saturated fat), 49mg cholesterol, 359mg sodium, 42g carbohydrate (30g sugars, 1g fibre), 4g protein.