3 cups Bisquick® baking mix
1 1/2 cups sugar
1/2 cup all-purpose flour
3/4 cup butter or margarine, softened
1 teaspoon vanilla
6 eggs
8 ounces cream cheese, softened
1 cup coconut flakes
powdered sugar
Servings: 10
1. Preheat oven to 350F. 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.
2. 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.
3. HIGH ALTITUDE: Heat oven to 375F. Decrease Bisquick® to 2 1/2 cups and sugar to 1 1/4 cups. Increase flour to 1 cup. Bake 45-50 minutes.
1 1/2 cups sugar
1/2 cup all-purpose flour
3/4 cup butter or margarine, softened
1 teaspoon vanilla
6 eggs
8 ounces cream cheese, softened
1 cup coconut flakes
powdered sugar
Servings: 10
1. Preheat oven to 350F. 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.
2. 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.
3. HIGH ALTITUDE: Heat oven to 375F. Decrease Bisquick® to 2 1/2 cups and sugar to 1 1/4 cups. Increase flour to 1 cup. Bake 45-50 minutes.