Bird's Nest Butterscotch Cake
April 5, 2015BIRD'S NEST BUTTERSCOTCH CAKE
Isn't this sight a Springy delight? It's so pretty and festive for an Easter celebration or a Spring birthday! The idea for this cake started out in my head. I love coconut and relish any opportunity to add it to desserts. I've been watching a couple of robins surveying the trees in our front yard lately and this led me to imagine using toasted coconut as the nest for a handful of pastel Easter eggs. I set out to make a cake using my grandmother's cake mix hack that includes an instant pudding mix. For this particular cake I used a yellow cake mix and a butterscotch instant pudding mix. I followed the recipe on the cake mix box, let the cakes cool completely and set out to make the butterscotch icing and toast the coconut. Continuing with the baking short cuts with this recipe I used a tub of frosting but added 3 tablespoons of dulce de leche spread. Oh, I can image this recipe changed up with a chocolate cake mix, chocolate pudding mix and chocolate frosting with hazelnut spread! Oh the combinations are only limited by your imagination! But I digress. Let's get back to the butterscotch cake. Toasting the coconut adds a nutty flavour and makes the whole look of the nest. It also adds a wonderful smell to your house which I bet you can't get from one of those sweet scented candles! I used half a bag of sweetened shredded coconut and toasted it on low in my toaster oven. You should stand by to watch the coconut brown and use a fork to move it around to get somewhat even browning on most of the coconut flakes. Cool the toasted coconut in the fridge or freezer to speed things up if you're in a hurry. After frosting the cake you can lightly press small amounts of the toasted coconut all over the top of the cake. Add the Easter eggs however you wish at this point and then stand back to admire your delightful creation! Check out the recipe's list of ingredients below and then you're good to go!
BIRD'S NEST BUTTERSCOTCH CAKE
Isn't this sight a Springy delight? It's so pretty and festive for an Easter celebration or a Spring birthday! The idea for this cake started out in my head. I love coconut and relish any opportunity to add it to desserts. I've been watching a couple of robins surveying the trees in our front yard lately and this led me to imagine using toasted coconut as the nest for a handful of pastel Easter eggs. I set out to make a cake using my grandmother's cake mix hack that includes an instant pudding mix. For this particular cake I used a yellow cake mix and a butterscotch instant pudding mix. I followed the recipe on the cake mix box, let the cakes cool completely and set out to make the butterscotch icing and toast the coconut. Continuing with the baking short cuts with this recipe I used a tub of frosting but added 3 tablespoons of dulce de leche spread. Oh, I can image this recipe changed up with a chocolate cake mix, chocolate pudding mix and chocolate frosting with hazelnut spread! Oh the combinations are only limited by your imagination! But I digress. Let's get back to the butterscotch cake. Toasting the coconut adds a nutty flavour and makes the whole look of the nest. It also adds a wonderful smell to your house which I bet you can't get from one of those sweet scented candles! I used half a bag of sweetened shredded coconut and toasted it on low in my toaster oven. You should stand by to watch the coconut brown and use a fork to move it around to get somewhat even browning on most of the coconut flakes. Cool the toasted coconut in the fridge or freezer to speed things up if you're in a hurry. After frosting the cake you can lightly press small amounts of the toasted coconut all over the top of the cake. Add the Easter eggs however you wish at this point and then stand back to admire your delightful creation! Check out the recipe's list of ingredients below and then you're good to go!
BIRD'S NEST BUTTERSCOTCH CAKE
- 1 yellow cake mix plus ingredients required on the box (eggs, cooking oil, water)
- 1 box butterscotch instant pudding mix
- 1 cup shredded sweetened coconut
- 1 tub vanilla frosting
- 3 Tablespoons dulce de leche spread
- handful of small Easter eggs
Posted by Wanda Lynne Young. Posted In : Recipes
