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
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
Directions
- 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 batter to prepared pan.
- 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.
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