Coconut Ring Cake
Submitted by koolnann
A cream cheese coconut Bundt cake made with Bisquick baking mix, six eggs, and flaked coconut, dusted with powdered sugar. Dense, moist, and stunning with zero frosting fuss. Includes high altitude adjustments.
YIELD
1 cakePREP
15 minCOOK
60 minREADY
80 minSome cakes need frosting to shine. This one just needs a dusting of powdered sugar and it’s ready to steal the show.
Cream cheese and Bisquick baking mix team up here for a Bundt cake that’s incredibly moist and tender. Six eggs make the crumb rich and sturdy, while a full cup of flaked coconut weaves through every slice. The batter comes together in one bowl with a hand mixer, no complicated folding or separating.
It bakes up tall and golden in a Bundt pan with that gorgeous ring shape that always looks impressive on a cake stand. The cream cheese keeps it from drying out for days, which makes it a great bake-ahead option for company.
Pro Tips
- Soften the cream cheese fully before mixing. Cold cream cheese leaves lumps in the batter that won’t bake out.
- Grease and flour the Bundt pan thoroughly, getting into every ridge. This cake is dense and likes to stick.
- Cool only 5 minutes in the pan before inverting. Longer than that and it bonds to the pan.
- If you’re baking above 3,500 feet, follow the high altitude adjustments: reduce Bisquick, reduce sugar, and increase flour.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease and flour 12 cup Bundt pan.
Beat all ingredients except coconut and powdered sugar in a large bowl on low speed, scraping sides frequently, for 30 seconds.
Beat on medium speed, scraping sides occasionally, for 4 minutes; stir in coconut.
Pour into prepared pan.
Bake until tested done, about 55 to 60 minutes.
Cool 5 minutes; invert on wire rack or heatproof serving plate.
Remove pan; cool cake completely.
Sprinkle with powdered sugar.
HIGH ALTITUDE: Heat oven to 375℉ (190℃).
Decrease Biscuit baking mix to 2½ cups and sugar to 1¼ cups.
Increase flour to 1 cup.
Bake 45 to 50 minutes.
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