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.
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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