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.

1 cake

Coconut Banana Bundt Cake | RECIPE

Name: Coconut Banana Bundt Cake | RECIPE
Prep time: 12 min
Cook time: 1 h
Total time: 1 h 27 min
Yield: 1
Cuisine: Cake
Ingredients: For the cake; 3 mashed bananas; 1 cup sweet flaked coconut; 2 cups white granulated sugar; 1 cup unsalted butter, softened, cubed; 4 eggs, room temperature; 3 cups all purpose flour; 2 tsp baking powder; 1/2 tsp salt; For the Frosting; 2 TBSP cold milk; 3/4 cup icing sugar

Prep Time: 12 minutes

Cook Time: 1 hour

Additional Time: 15 minutes

Total Time: 1 hour 27 minutes

Delicious coconut infused banana cake in a bundt pan; done in about an hour and served with a simple glaze. Perfect to pair with coffee or tea.

Ingredients

For the cake
3 mashed bananas
1 cup sweet flaked coconut
2 cups white granulated sugar
1 cup unsalted butter, softened, cubed
4 eggs, room temperature
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
For the Frosting
2 TBSP cold milk
3/4 cup icing sugar

Instructions

Grease a bundt pan and set aside. You may also want to flour it to prevent the cake from sticking.
Set oven rack to middle position and preheat to 350F.
Using an electric mixer, beat the sugar and butter together - adding the butter one cube at a time. Mix until it's well incorporated and the sugar has entirely dissolved.
Add in the eggs one at a time and continue to beat until well mixed.
Mash the bananas in a separate bowl. Add them into the mixture with a spatula and mix them in by hand. Be careful not to over mix. You just want them incorporated.
Now add in the flour, baking powder and salt. Mix until well blended. Do not over mix.
Remove from stand mixer and fold in the coconut flakes. Put the batter into the prepared pan and smooth the top with a spatula.
Bake in the centre of preheated oven for about 60 minutes until a toothpick inserted in the cake comes out clean. Invert the cake and allow it to cool on a rack. For the FROSTING: Whisk milk with icing sugar until lumps are gone. Pour liberally over the cake and top with any remaining coconut flakes. Serve immediately.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 411Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 80mgSodium: 186mgCarbohydrates: 65gFiber: 2gSugar: 40gProtein: 5g

This cake turns out SO DELICIOUS! We ate it for an after school snack, but it’s also been a pre bedtime snack and I suspect it will be a sweet breakfast treat too! It’s not super sweet and is a bit more like a coconut coffee cake or a sweet bread.

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?!?