Coconut Ring Cake
Description
This Coconut Ring Cake is a decadent dessert that perfectly balances the sweetness of sugar and vanilla with the rich, tangy depth of cream cheese. The use of Bisquick and butter creates a tender, moist crumb that holds up beautifully to the texture of flaked coconut. It is an impressive yet simple cake to serve at brunch, potlucks, or as a special treat for afternoon tea. The ring shape ensures even baking, resulting in a golden, domed top and a soft interior. Dust it with powdered sugar just before serving for a classic, elegant finish that delights both adults and children alike.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Grease and flour a 12-cup Bundt pan thoroughly.
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In a large bowl, combine Bisquick, sugar, flour, softened butter, cream cheese, eggs, and vanilla.
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Beat ingredients on low speed for 30 seconds, scraping down the sides of the bowl frequently.
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Increase speed to medium and beat for 4 minutes, scraping sides occasionally, until batter is smooth.
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Stir in the flaked coconut until evenly distributed.
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Pour the batter into the prepared Bundt pan.
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Bake for 55 to 60 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 5 minutes.
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Invert the cake onto a wire rack or heatproof serving plate.
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Remove the pan and allow the cake to cool completely.
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Dust with powdered sugar before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1753.2kcal
- % Daily Value *
- Total Fat 127.7g197%
- Saturated Fat 70.6g353%
- Cholesterol 453.8mg152%
- Sodium 1220.6mg51%
- Total Carbohydrate 130.1g44%
- Dietary Fiber 5.1g21%
- Sugars 98.4g
- Protein 26.9g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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