Inside: A delicious and moist banana based cake with coconut mixed in and added to a simple glazed sugar coating. Made in a Bundt pan. Perfect for the home baker. Best served as a coffee cake or with tea.
Sometimes cleaning out the pantry is therapeutic because it’s decluttering and that’s good and other times it leads to random cake baking on Monday afternoons. I approve of both things. Today, I was cleaning out the pantry to make way for some new baking tools and to start shifting some of our larger pantry items to the basement. I realized it made more sense to use up the remnants of a few things: coconut, sugar, icing sugar and the last of a bag of flour – rather than continue to store them. The result? This incredible Coconut Banana Bundt cake.
I’m basically obsessed with finding ways to use bananas in my baking because we always have them around. I’ll admit, it can be tough to find good flavour pairings for them because they can have a weird texture, but coconut goes so well with the smoothness of banana! If you’re into sweet banana confections, try out my Banana Pudding Cake – it’s sinfully good.
Coconut is also a bit of a controversial baking item. I love it for the way it adds sweetness and crunch, but that’s precisely why others don’t like it. In the case of this cake, it really blends nicely with the batter – the trick is to not over mix it. If you’re loving the coconut-ty goodness, you’ll want to check out my Coconut Blondie Bars!There really isn’t much to this cake, in fact, I over prepared and brought out way too many ingredients before I realized how very simple this cake can be. It’s a well creamed butter-sugar mix, a heavy dose of fresh eggs and then the flour. I sort of wish I’d done this one as a #BakingWithToddlers episode because it’s so easy, a kid can definitely do this.
Serving Size: 1
Amount Per Serving: Calories: 411 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 80mg Sodium: 186mg Carbohydrates: 65g Fiber: 2g Sugar: 40g Protein: 5g
And let’s talk about the crumb! It is so fluffy and it cuts perfectly with a fork. I think this is because the batter remains so light and fluffy with all the folding. The bundt pan allows the beautiful brown crust to form on the outside and it plays with the sugars in both the bananas and the coconut to have a nice nutty flavour.
Can you tell I love this cake?!?
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