Monday, February 10, 2014

Random Eats...Quick Pineapple Coconut Cake with Butterscotch Drizzle

1 box yellow cake mix
1 box coconut cream instant pudding mix
4 eggs
½ cup water
½ cup oil
1 tsp pineapple extract
1 (8oz) can pineapple drained, chopped
2 sticks butter, softened
1 tsp pineapple extract
2 – 4 TBSP heavy cream
3 cups powdered sugar
1 cup butterscotch baking chips
2 TBSP heavy cream
½ cup toasted coconut

*Grease and flour a Bunt pan. Preheat oven to 350 degrees.
* Beat cake mix, pudding mix, eggs, water, oil and pineapple extract for 2 minutes. Mix in the pineapple.
*Pour into bunt pan, spread to even out the dough. Bake for 35 to 45 minutes or until center of the top springs back to the touch.
*Cool for 10 minutes, remove from pan and cool completely.
*Beat the butter and the extract for a few seconds. Add in the powdered sugar. Beat very gently on low speed until it starts to come together.
*Add 2 TBSP heavy cream. Beat. Add heavy cream one TBSP at a time, beating after each addition until the frosting is of spreading consistency.
*Spread frosting on cooled cake. I didn’t spread it all the way to the bottom on mine.
*Put butterscotch baking chips into microwave safe bowl and microwave for one minute. Stir. Add the cream. Stir again.
*Microwave at 10 second intervals and stir until all of the baking chips melt.
*Transfer to a plastic bag, cut the tip and pipe the butterscotch over the cake.
*Garnish with toasted coconut.

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