salted butterscotch cake with coconut frosting
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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
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1 cbutterscotch chips
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2 cbutterscotch syrup, divided
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1 boxbutter golden cake mix
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1 cwater
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3large eggs
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1/2 cvegetable oil
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1 pkgbutterscotch instant pudding mix
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2 tspsea salt
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1/4 ctoasted coconut
- COCONUT FROSTING
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1/2 cmargarine
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1 clight cream
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4 Tbspcoconut milk
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6 ozcream cheese, softened
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1 1/4 cpowdered sugar
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1 tspvanilla extract
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2 tspcoconut extract
How To Make salted butterscotch cake with coconut frosting
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1To make the cake, preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with cooking spray.
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2Add butterscotch chips evenly. Drizzle with 1 cup butterscotch syrup; mix well.
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3In 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.
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4Beat on medium speed for 2 minutes. Stir in remaining butterscotch syrup and sea salt.
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5Pour over a prepared baking dish. Bake for 25 minutes. Cool completely for 15 minutes.
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6To 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.
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7Spread the frosting onto the cooled cake evenly. Garnish with toasted coconut on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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