Ingredients for Bisquick Velvet Coconut Cake
- 2 cups Bisquick baking mix
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- Shortening (not used in recipe)
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- Brown Sugar (not used in recipe)
- Nuts (not used in recipe)
- Butter (not used in recipe)
- 1/2 cup vegetable oil
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How to Make Bisquick Velvet Coconut Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine Bisquick baking mix and sugar.
- Add vegetable oil, eggs, and vanilla extract. Mix well until just combined.
- Stir in buttermilk and shredded coconut until evenly distributed.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Optionally, brush the warm cake with additional buttermilk for extra moisture.
- Let the cake cool completely in the pan before frosting or serving. Garnish with coconut flakes, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
104g
Fat
33g
Carbs
13g
