Coconut Ring Cake
Yield
1 cakePrep
15 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
biscuit baking mix (bisquick)
|
*
|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| ¾ | cup |
margarine
or butter, soft |
|
| 1 | teaspoon |
vanilla extract
|
|
| 6 | large |
eggs
|
|
| 8 | ounces |
cream cheese
softened |
|
| 1 | cup |
coconut
flaked |
*
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
biscuit baking mix (bisquick)
|
*
|
| 355 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 177 | ml |
margarine
or butter, soft |
|
| 5 | ml |
vanilla extract
|
|
| 6 | large |
eggs
|
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 237 | ml |
coconut
flaked |
*
|
| 1 | x |
powdered sugar
|
*
|
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.
