Coconut Ring Cake

• 3 cups biscuit baking mix (bisquick)
• 1 1/2 cups sugar
• 1/2 cup flour, all-purpose
• 3/4 cup margarine or butter, soft
• 1 teaspoon vanilla extract
• 6 large eggs
• 8 ounces cream cheese softened
• 1 cup coconut flaked
• 1 x powdered sugar

1. Preheat oven to 350F (180C).
2. Grease and flour 12 cup Bundt pan.
3. Beat all ingredients except coconut and powdered sugar in a large bowl on low speed, scraping sides frequently, for 30 seconds.
4. Beat on medium speed, scraping sides occasionally, for 4 minutes; stir in coconut.
5. Pour into prepared pan.
6. Bake until tested done, about 55 to 60 minutes.
7. Cool 5 minutes; invert on wire rack or heatproof serving plate.
8. Remove pan; cool cake completely.
9. Sprinkle with powdered sugar.
10. HIGH ALTITUDE: Heat oven to 375F (190C).
11. Decrease Biscuit baking mix to 2 1/2 cups and sugar to 1 1/4 cups.
12. Increase flour to 1 cup.
13. Bake 45 to 50 minutes.

biscuit baking, sugar, flour, margarine, vanilla, eggs, cream cheese, coconut flaked, powdered sugar

Taken from recipeland.com/recipe/v/coconut-ring-cake-33961 (may not work)