4.8 from 48 votes
Banana Coconut Bundt Cake with Coconut Icing
A great way to use ripe bananas that isn't your standard banana bread.
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings:
12
Calories:
4811 kcal
Course:
Cake
Cuisine:
American
Ingredients
Cake:
- 2 ¼ cups all-purpose flour (good quality, sifted)
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ⅛ tsp salt (a pinch)
- 6 oz butter
- ¾ cup sugar
- ¼ cup brown sugar
- 3 egg
- 1 ½ cups banana mashed, ripe
- ½ cup Greek yogurt
- 4 Tbsp buttermilk
- 1 cup coconut natural, without any added ingredients, shredded
Coconut Icing:
- 1 cup confectioners sugar powdered sugar
- 1 Tbsp coconut oil
- 2 Tbsp milk (more or less as needed to reach a proper consistency)
- 1 Tbsp coconut as needed to sprinkle on top of cake, shredded
Instructions
Cake:
- Preheat oven to 350º F (175º C) and grease and flour a bundt pan.
- Sift flour, baking soda, baking powder, and salt into bowl and set aside. In large mixing bowl, cream together butter and both sugars for a few minutes until light and fluffy, then add eggs and continue to mix.
- Next, add mashed bananas, yogurt and buttermilk and mix well.
- Add dry ingredients, and stir until combined, then stir in the coconut.
- Spoon batter into prepared bundt tin.
- Place into preheated oven, and bake for 50 to 60 minutes or until tester comes out clean.After about 10 minutes, remove cake from pan and place on cooling rack.
- Coconut Icing:
- After the cake has cooled, mix the confectioner's sugar, coconut oil and milk until a smooth consistency is reached and the icing slowly runs down the cake without all dripping off.
- While the icing is still wet, sprinkle with the shredded coconut.
- Allow the icing to set, then serve; I might add that this banana coconut bundt cake is just perfect with a cup of tea or coffee.
Cup of Yum
Notes
- -Use quality ingredients for the best results.
Nutrition Information
Serving
1 cake
Calories
4811kcal
(241%)
Carbohydrates
624g
(208%)
Protein
72g
(144%)
Fat
238g
(366%)
Saturated Fat
164g
(820%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
46g
(230%)
Trans Fat
6g
(300%)
Cholesterol
939mg
(313%)
Sodium
3503mg
(146%)
Potassium
2247mg
(48%)
Fiber
30g
(120%)
Sugar
364g
(728%)
Vitamin A
5362IU
(107%)
Vitamin C
21mg
(23%)
Calcium
823mg
(82%)
Iron
21mg
(117%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 4811
% Daily Value*
| Serving | 1 cake | |
| Calories | 4811kcal | 241% |
| Carbohydrates | 624g | 208% |
| Protein | 72g | 144% |
| Fat | 238g | 366% |
| Saturated Fat | 164g | 820% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 46g | 230% |
| Trans Fat | 6g | 300% |
| Cholesterol | 939mg | 313% |
| Sodium | 3503mg | 146% |
| Potassium | 2247mg | 48% |
| Fiber | 30g | 120% |
| Sugar | 364g | 728% |
| Vitamin A | 5362IU | 107% |
| Vitamin C | 21mg | 23% |
| Calcium | 823mg | 82% |
| Iron | 21mg | 117% |
* Percent Daily Values are based on a 2,000 calorie diet.