Bisquick Cake Recipes With Coconut
Dessert Recipes

Bisquick Cake Recipes With Coconut

Everyone has their own version of how a coconut cake should look and taste. The most common of these cakes typically comprises a white or yellow mix of coconut flavoring and/or shredded coconut.

Coconut Cream Cake

Coconut Cream Cake

This coconut cream cake is very moist and rich tasting and not at all dense. One thing to avoid when preparing this recipe. Don’t melt the butter! Mixing butter that has been brought to room temperature allows the butter to expand, creating air pockets that result in amore fluffy cake. This cake can be enjoyed on any occasion with or without frosting.
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Prep Time 20 mins
Cook Time 1 hr 15 mins
Servings 6 people

Ingredients
  

  • 1 cup butter (softened to room temperature)
  • 1 package cream cheese (softened)
  • 3 cups granulated sugar
  • 6 eggs
  • 1 tsp coconut extract
  • 3 cups Bisquick
  • 2 cups flaked coconut

Instructions
 

  • Preheat the oven to 350 °F. Grease and flour a bundt cake pan.
  • In a large mixing bowl, cream together one cup of softened butter, and one package of cream cheese.
  • With an electric mixer, beat in three cups of granulated sugar and six eggs and beat until fluffy. Mix in one teaspoon of coconut extract.
  • Add three cups of Bisquick and mix until well blended.
  • Fold in two cups of coconut.
  • Pour the batter into the prepared baking pan and bake for one hour and fifteen minutes, or until a toothpick inserted into the middle comes out clean.
  • Transfer cake to a wire rack for cooling.
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Coconut Lemon Cake

I’ve mentioned my love for lemon in previous recipes, but I think this cake is by far my favorite. Once the rich-tasting lemon curd, cream cheese frosting, and coconut flavors hit your taste buds, you’ll know exactly what I’m talking about.
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Prep Time 45 mins
Cook Time 25 mins
Servings 6 people

Ingredients
  

Cake

  • 4 cups Bisquick
  • 1 tsp baking soda
  • ¾ cup coconut milk (room temperature)
  • ¾ cup buttermilk (room temperature)
  • cups butter (softened)
  • 1 cup granulated sugar
  • ¾ cup brown sugar
  • 6 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 3 cups coconut (shredded, sweetened)

Lemon Curd

  • 4 egg yolks
  • cups granulated sugar
  • 1 tbsp lemon zest
  • cup lemon juice
  • 6 tbsp butter (salted)

Cream Cheese Frosting

  • 2 packages cream cheese (room temperature)
  • 1 cup butter (room temperature)
  • 6 cups confectioners' sugar
  • 4 tbsp heavy cream
  • 2 tsp vanilla extract

Instructions
 

Cake

  • Preheat the oven to 350 °F. Grease three nine-inch cake pans and line the bottoms with parchment paper.
  • Sift together four cups of Bisquick and one teaspoon of baking soda in a mixing bowl.
  • In a separate bowl, combine three-quarters of a cup of coconut milk and three-quarters of a cup of buttermilk. Set aside.
  • In a large mixing bowl, add one and one-half cups of butter and beat with an electric mixer until smooth. Mix in one cup of granulated sugar and three-quarters of a cup of brown sugar and continue mixing until creamed.
  • Beat in six eggs, one at a time, then add two teaspoons of vanilla extract. Beat until well incorporated, scraping down the sides of the bowl as needed.
  • Add the dry ingredients alternately with the milk mixture until blended, but do not over-mix.
  • Fold in three cups of sweetened coconut.
  • Pour the batter evenly into each prepared cake pan and bake for approximately twenty-five minutes.
  • Allow the cakes to cool completely before assembling.

Lemon Curd

  • Fill the bottom pot of a double boiler with two inches of water. Place on high heat until the water boils and then lower the temperature to a simmer.
  • In the top pot of the double boiler, place four egg yolks, two-thirds of a cup of granulated sugar, one tablespoon of lemon zest, and one-third cup of lemon juice.
  • Whisk until blended and thickened, being careful to whisk continuously so the yolks don’t curdle.
  • Once the mixture has thickened, remove the pot from the heat and add six tablespoons of salted butter. Stir until the butter has melted into the curd.
  • Place the curd into a bowl and place plastic wrap directly on top. This will prevent a rubber-like film from forming on the top.

Frosting

  • Beat two packages of cream cheese and one cup of butter with an electric mixer until creamed.
  • Add six cups of confectioners’ sugar, four tablespoons of heavy cream, and two teaspoons of vanilla extract. Beat until smooth. Add a little milk to thin out the frosting if needed.

Assemble the Cake

  • Slice a thin layer off the top of each cake to create a flat surface. Place the first cake on a serving plate and cover the top with a thin layer of frosting, followed by half of the lemon curd. Repeat with the next layer.
  • Place the third layer on top and spread the remaining frosting to cover the cake.
  • Garnish the cake with more shredded coconut. Serve and enjoy.
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Banana Coconut Cake

Simple, yet moreish, this is one of those cakes you will want to have on hand for neighborly visits or an early morning tea with friends. Store any remaining cake in the refrigerator. (If covering the cake with plastic wrap, it’s a good idea to place the cake uncovered in the refrigerator for twenty minutes before covering it with the plastic. This allows the frosting to firm up without the plastic sticking to it).
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Prep Time 25 mins
Cook Time 25 mins
Servings 6 people

Ingredients
  

Cake

  • ¾ cup salted butter (room temperature)
  • cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 cup mashed ripe bananas
  • 1 tsp vanilla extract
  • 2 cups Bisquick
  • 1 tsp baking soda
  • ½ cup buttermilk
  • ½ cup chopped walnuts
  • 1 cup shredded coconut

Frosting

  • 1 cup salted butter (room temperature)
  • 2 cups confectioners' sugar
  • ½ tsp vanilla extract
  • ½ tsp coconut extract
  • ¼ cup cold heavy cream

Instructions
 

  • Grease and flour two nine-inch round cake pans.
  • Preheat the oven to 350º F
  • To make the cake, cream three-quarters of a cup of butter and one and one-half cups of sugar together in a mixing bowl.
  • Add two eggs and mix well using an electric mixer. Scrape the sides of the bowl as needed.
  • Add one cup of ripe bananas and one teaspoon of vanilla extract and mix for 2 minutes.
  • In a small bowl, whisk together two cups of Bisquick and one teaspoon of baking soda. Add the dry ingredients and one-half cup of buttermilk to the creamed banana mixture alternately, mixing between each addition.
  • Fold in the chopped walnuts.
  • Spoon the cake batter evenly into the two prepared pans.
  • Sprinkle the tops with shredded coconut.
  • Bake for ten minutes, then cover the cake pans loosely with foil and bake for an additional ten to fifteen minutes or until a toothpick inserted into the middle comes out clean.
  • Cool the cakes in the pans for five minutes, then turn them out to a wire rack to cool.
  • For the frosting, cream one cup of salted butter until it is almost white in appearance. Add two cups of confectioners’ sugar, one-half of a teaspoon of vanilla extract, one-half of a teaspoon of coconut extract, and one-quarter of a cup of heavy cream. Beat well until fluffy.
  • To assemble, place one cake on a cake plate with the coconut side down.
  • Spread some frosting on top of this cake.
  • Place the second cake layer coconut side up on the first cake.
  • Frost the sides of the cake with the frosting. Frost the outer top edge of the cake, leaving the center of the cake unfrosted to show the coconut top.
  • Serve and enjoy!
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AboutEmma

Emma is a freelance writer who has a Bachelor’s in Creative Writing from the University of Florida. She first became interested in eating healthier and cooking homemade food when expecting her first child. After she made the decision to be a stay-at-home mom, she began to enjoy creating her own recipes across several types of cuisine. When she’s not busy cooking and writing or looking after her family, Emma enjoys long bike rides in nature. She also enjoys nature photography. Emma’s favorite nature areas, where she finds it easier to relax, include the mountains and the ocean.