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

Double Butterscotch Coconut Cake
Double butterscotch coconut cake recipe
Double Butterscotch Coconut Cake
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.