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Double Butterscotch Coconut Cake

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Total Time
Prep: 20 min. Bake: 40 min. + cooling

By Taste Of Home Editorial Team

Recipe by Marina Castle Kelley, Canyon Country, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 02, 2023

I got this recipe from a co-worker years ago, and then I changed it a bit by adding a family favorite: butterscotch. It is super easy to throw together and is a perfect accompaniment to coffee or tea. —Marina Castle Kelley, Canyon Country, California

Test Kitchen Approved

Double Butterscotch Coconut Cake

Contest Winner
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Prep Time 20 min
Cook Time 40 min
Yield 16 servings

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
Text Ingredients

Directions

  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 batter to prepared pan.
  3. 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.

Nutrition Facts

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

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