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!

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Fold in the shredded coconut with a spatula until evenly distributed throughout the batter.

Step 5

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.

Step 6

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.

Step 7

Turn the cake onto a wire rack and let it cool completely before frosting or glazing.

Step 8

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.

Step 9

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.

Step 10

Garnish with toasted coconut flakes, if using, for added texture and flavor. Slice and serve!

Nutrition Facts

Serving size	864.2 grams (864.2g)

Amount per serving	% Daily Value*
Calories	2643

Total Fat 181.30g	232%
Saturated Fat 111.00g	555%
Polyunsaturated Fat NaNg
Cholesterol 861mg	287%
Sodium 2585mg	112%
Total Carbohydrate 208.00g	76%
Dietary Fiber 14.30g	51%
Total Sugars 34.60g
Protein 42.00g	84%

Vitamin D 123IU	615%
Calcium 493mg	38%
Iron 15mg	82%
Potassium 986mg	21%

*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.

Source of Calories

Fat: 62.0%

Protein: 6.4%

Carbs: 31.6%