Coconut Ring Cake – a delicious recipe with biscuit baking, sugar, flour, margarine, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F (180C).
2
Grease and flour 12 cup Bundt pan.
3
Beat all ingredients except coconut and powdered sugar in a large bowl on low speed, scraping sides frequently, for 30 seconds.
4
Beat on medium speed, scraping sides occasionally, for 4 minutes; stir in coconut.
5
Pour into prepared pan.
6
Bake until tested done, about 55 to 60 minutes.
7
Cool 5 minutes; invert on wire rack or heatproof serving plate.
8
Remove pan; cool cake completely.
9
Sprinkle with powdered sugar.
10
HIGH ALTITUDE: Heat oven to 375F (190C).
11
Decrease Biscuit baking mix to 2 1/2 cups and sugar to 1 1/4 cups.
12
Increase flour to 1 cup.
13
Bake 45 to 50 minutes.
1159
kcal
Calories
69
g
Fat
116
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups biscuit baking mix (bisquick), 1 1/2 cups sugar, 1/2 cup flour, all-purpose, 3/4 cup margarine or butter, soft, and more.
Yes, Coconut Ring Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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