Best 3 Double Butterscotch Coconut Cake Recipes

Indulge in a delightful culinary creation that combines the richness of butterscotch and the tropical essence of coconut – the Double Butterscotch Coconut Cake. This exquisite dessert features layers of moist and fluffy coconut cake, enveloped in a luscious double butterscotch sauce that tantalizes the taste buds. Each bite offers a harmonious blend of sweet, buttery butterscotch and the delicate flavor of coconut, making it an irresistible treat for any occasion. Whether you're a seasoned baker or just starting out, this recipe provides detailed instructions and helpful tips to guide you in crafting this masterpiece. Let your senses be captivated by the symphony of flavors in the Double Butterscotch Coconut Cake, sure to become a favorite among family and friends.

**Other recipes mentioned in the article:**

* **Coconut Cake:** A classic Southern-style cake with tender coconut-infused layers and a fluffy texture. Perfect for coconut enthusiasts, this recipe yields a moist and flavorful cake that pairs wonderfully with various frostings and fillings.

* **Double Butterscotch Sauce:** This rich and velvety sauce elevates any dessert with its intense butterscotch flavor. Made with a combination of butter, brown sugar, cream, and vanilla, this sauce is a versatile addition to cakes, ice cream, and even pancakes.

* **Coconut Frosting:** A light and fluffy frosting with a delicate coconut flavor, perfect for complementing the coconut cake. Made with butter, cream cheese, powdered sugar, and coconut extract, this frosting adds a touch of sweetness and creaminess to the cake.

Let's cook with our recipes!

DOUBLE BUTTERSCOTCH COOKIES

Double Butterscotch Cookies image

This is a very old recipe that's been in the family for generations. Sometimes I'll omit the toffee bits and add miniature chocolate chips or coconut instead. -Beverly Duncan, Lakeville, Ohio

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 7 dozen.

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
1/2 cup shortening
4 cups packed brown sugar
4 large eggs
1 tablespoon vanilla extract
6 cups all-purpose flour
3 teaspoons baking soda
3 teaspoons cream of tartar
1 teaspoon salt
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
1 cup finely chopped pecans

Steps:

In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans. , Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 221mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT COCONUT MILK CAKE

Coconut Coconut Milk Cake image

This is a super moist and tasty coconut cake. Growing up in Brazil, this was a favorite amongst our circle of friends. It is especially good with a cup of coffee on the side. I've converted a few of my anti-coconut family and friends into lovers of this cake.

Provided by 4eversmiling

Categories World Cuisine Recipes Latin American South American Brazilian

Time 1h

Yield 24

Number Of Ingredients 8

Ingredients

2 cups white sugar
1 cup butter, softened
4 eggs, separated
1 cup unsweetened shredded coconut
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 (14 ounce) can coconut milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 26.4 g, Cholesterol 51.3 mg, Fat 14.6 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 10.4 g, Sodium 288.7 mg, Sugar 17 g

DOUBLE BUTTERSCOTCH COCONUT CAKE

Double Butterscotch Coconut Cake image

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

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 11

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant butterscotch pudding mix
4 large eggs, room temperature
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

Steps:

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 to prepared pan., Bake until a toothpick inserted near 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 : Calories 327 calories, Fat 15g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 359mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

To achieve the perfect cake texture, make sure all ingredients are at room temperature before starting. This will help the batter come together smoothly and evenly.
For optimal flavor, use high-quality unsweetened coconut flakes. Look for flakes that are moist and have a slightly sweet aroma.
When preparing the butterscotch sauce, be careful not to overcook the sugar mixture. Overcooking can result in a burnt flavor.
If you don't have a double boiler, you can create a makeshift one by placing a heatproof bowl over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water.
When assembling the cake, be generous with the butterscotch sauce. The sauce should be visible between the layers and on top of the cake.

Conclusion:

The Double Butterscotch Coconut Cake is a decadent and flavorful dessert that is perfect for any special occasion. With its moist coconut cake layers, rich butterscotch sauce, and creamy coconut frosting, this cake is sure to impress your guests. The detailed instructions and helpful tips provided in this recipe will guide you through the process of creating this delicious cake, ensuring that it turns out perfectly every time.