Ingredients :
1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant toffee pudding mix
4 large eggs
1 cup canned coconut milk
1/4 cup canola oil
1 cup sweetened shredded coconut
1/2 cup butterscotch chips
icing:
1/2 cup butterscotch chips
2 tablespoons heavy whipped cream
1/3 cup sweetened shredded coconut, toasted

instructions :
Preheat oven to 350°. Grease and flour a 10-in. fluted tube mold.
In a large bowl, combine cake mix, pudding mix, eggs, coconut milk and oil; beat on low speed 30 seconds. Beat at medium speed for 2 minutes. Stir in coconut and caramel chips. Transfer the dough to the prepared pan.
Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely. For the frosting, in the microwave, melt the butterscotch chips and cream; stir until smooth. Drizzle over cake; sprinkle with coconut.