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Banana Coconut Bundt Cake
4.6 from 72 votes

Banana Coconut Bundt Cake

Banana Coconut Bundt Cake combines ripe mashed bananas and sweetened coconut flakes into a tender, moist cake with a golden crust baked in a bundt pan. The batter is enriched with butter, sugar, eggs, and vanilla extract, while all-purpose flour, baking powder, and salt provide structure. A simple glaze of powdered sugar and milk adds a sweet finish, garnished with toasted coconut for texture and flavor.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 12 slices
Calories: 499 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees. Butter & flour a bundt pan, or give a heavy spritz with Bakers Joy cooking spray.
  2. In mixing bowl, beat butter & sugar until light and fluffy, about 1 minute.
  3. Add in eggs one at a time, beating well in between each addition. Add in mashed bananas and vanilla extract and stir to combine.
  4. stir together flour, baking powder & salt in a medium mixing bowl. Add dry ingredients to wet ingredients and mix until just incorporated.
  5. Stir in coconut and transfer to prepared pan.
  6. 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.
  7. 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
  1. Whisk together confectioner's sugar and milk until smooth.
  2. 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

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%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 499

% 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.