Banana Coconut Bundt Cake
User Reviews
4.6
Banana Coconut Bundt Cake
Description
This Banana Coconut Bundt Cake uses softened butter beaten with granulated sugar to form a light base, then incorporates mashed ripe bananas and vanilla extract to add natural sweetness and moisture. Dry ingredients including flour, baking powder, and salt are gently mixed in to create a tender crumb. Sweetened coconut flakes are folded throughout to lend subtle tropical notes and texture.
The cake bakes for about 60–70 minutes in a properly prepared bundt pan until golden and a toothpick inserted near the edge comes out clean. If browning occurs too early, the sides can be loosely covered with foil during the final baking stage. After cooling completely, the cake is inverted for serving and topped with a glaze made from powdered sugar and milk. Toasted coconut flakes garnish the top, adding a nutty crunch and complementing the banana and coconut flavors.
For enhanced coconut aroma, coconut extract can be added alongside vanilla. Coconut milk is an optional substitution for milk in the glaze to intensify the coconut presence. This cake serves well as a dessert or a sweet snack with coffee or tea.
Ingredients
- 1 cup butter softened (2 sticks)
- 2 cups granulated sugar
- 4 egg
- 3-4 banana peeled and mashed, ripe
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup sweetened coconut flakes plus more for topping
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- coconut for garnish, toasted
Instructions
- Preheat oven to 350 degrees. Butter & flour a bundt pan, or give a heavy spritz with Bakers Joy cooking spray.
- In mixing bowl, beat butter & sugar until light and fluffy, about 1 minute.
- Add in eggs one at a time, beating well in between each addition. Add in mashed bananas and vanilla extract and stir to combine.
- stir together flour, baking powder & salt in a medium mixing bowl. Add dry ingredients to wet ingredients and mix until just incorporated.
- Stir in coconut and transfer to prepared pan.
- Bake 60-70 minutes or until golden brown and a toothpick inserted halfway between the out edge and center of pan comes out clean.*Note: if it looks like the cake is browning too much on the sides and still needs to go a bit longer for the center, cover loosely with foil for the last 10 minutes.
- Allow cake to cool completely on a wire rack before removing from pan. This will prevent it from sticking to the pan. Once cool, invert cake onto a plate for serving.
Glaze
- Whisk together confectioner's sugar and milk until smooth.
- Drizzle glaze immediately on the cake, top with toasted coconut if desired. Cut into slices and serve.
Notes
- Add 1 teaspoon coconut extract with vanilla for stronger coconut flavor if desired.
- Use coconut milk instead of regular milk in the glaze to enhance coconut taste.
- Cover cake sides loosely with foil if browning too fast during baking to prevent over-darkening.
- Allow cake to cool completely before inverting to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 78g | 26% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 95mg | 32% |
| Sodium | 373mg | 16% |
| Potassium | 277mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 571IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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