salted butterscotch cake with coconut frosting

Recipe by
raymond spencer
st bernard, LA

For fans of salted butterscotch, I created a another cake recipe with the famous salted butterscotch and a first-ever coconut frosting. The frosting uses the flavoring; I cannot use shredded coconut in the frosting.

yield 8 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For salted butterscotch cake with coconut frosting

  • CAKE
  • 1 c
    butterscotch chips
  • 2 c
    butterscotch syrup, divided
  • 1 box
    butter golden cake mix
  • 1 c
    water
  • 3
    large eggs
  • 1/2 c
    vegetable oil
  • 1 pkg
    butterscotch instant pudding mix
  • 2 tsp
    sea salt
  • 1/4 c
    toasted coconut
  • COCONUT FROSTING
  • 1/2 c
    margarine
  • 1 c
    light cream
  • 4 Tbsp
    coconut milk
  • 6 oz
    cream cheese, softened
  • 1 1/4 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • 2 tsp
    coconut extract

How To Make salted butterscotch cake with coconut frosting

  • 1
    To make the cake, preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with cooking spray.
  • 2
    Add butterscotch chips evenly. Drizzle with 1 cup butterscotch syrup; mix well.
  • 3
    In a large bowl, combine cake mix, water, eggs, vegetable oil and pudding mix. Beat with an electric mixer on low speed for 30 seconds until moistened.
  • 4
    Beat on medium speed for 2 minutes. Stir in remaining butterscotch syrup and sea salt.
  • 5
    Pour over a prepared baking dish. Bake for 25 minutes. Cool completely for 15 minutes.
  • 6
    To make the coconut frosting, combine margarine, light cream, coconut milk, cream cheese, powdered sugar, vanilla and coconut extract in a medium bowl. Whisk together for 3 minutes until blended.
  • 7
    Spread the frosting onto the cooled cake evenly. Garnish with toasted coconut on top.
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