Bisquick Cake Recipes With Coconut

• 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.

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.

• 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!