Coconut Ring Cake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Bisquick,
1 1/2 cup: Sugar,
1/2 cup: All purpose flour,
3/4 cup: Margarine or butter, soft
1 tsp: Vanilla,
6: Eggs,
8 ounce: Cream cheese, softened
1 cup: Flaked coconut,
Powdered sugar,
Directions:
Preheat oven to 350~. 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 55-60 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~. Decrease Bisquick to 2 1/2 cups and
sugar to 1 1/4 cups. Increase flour to 1 cup. Bake 45-50 minutes.
Source from luhu.jp
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 55-60 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~. Decrease Bisquick to 2 1/2 cups and
sugar to 1 1/4 cups. Increase flour to 1 cup. Bake 45-50 minutes.
Source from luhu.jp