Bisquick Velvet Coconut Cake
Indulge in the tropical decadence of Bisquick Velvet Coconut Cake, a quick and easy dessert perfect for coconut lovers. This moist and velvety cake is crafted from Bisquick Original Pancake & Baking Mix, which forms the base for its light yet rich texture. Infused with creamy coconut milk and sweetened shredded coconut, every bite bursts with luscious tropical flavor. The simple powdered sugar glaze, enhanced with a splash of heavy cream, creates a delicate sweetness that beautifully complements the toasted coconut flakes garnish. Ready in under an hour, this crowd-pleasing treat is ideal for weeknight desserts or special occasions. With minimal prep time and maximum flavor, it’s a recipe you’ll want to revisit time and again!
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Recipe Information
Ingredients
- 2 cups Bisquick Original Pancake & Baking Mix
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter, softened
- 1 cup Coconut milk
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Sweetened shredded coconut
- 1 cup Powdered sugar
- 3 tablespoons Heavy cream
- 0.25 cup Toasted coconut flakes (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, combine the Bisquick, granulated sugar, and softened butter. Use a hand mixer or stand mixer to mix until the texture is crumbly.
Add the coconut milk, eggs, and vanilla extract to the bowl. Beat on medium speed until the batter is smooth and well combined, about 2-3 minutes.
Fold in the shredded coconut with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan on the counter a few times to remove air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 10 minutes.
Turn the cake onto a wire rack and let it cool completely before frosting or glazing.
To make the glaze, whisk together the powdered sugar and heavy cream in a small bowl until smooth. Adjust the consistency by adding more cream if needed.
Once the cake is cooled, drizzle the glaze evenly over the top. Use a spatula or the back of a spoon to spread it if desired.
Garnish with toasted coconut flakes, if using, for added texture and flavor. Slice and serve!
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 46.3 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 129 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
