If you’re craving a dessert that brings the perfect balance of tropical sweetness and comforting warmth, look no further than this delightful Banana Coconut Bundt Cake with Coconut Icing Recipe. This cake combines ripe bananas, creamy Greek yogurt, and luscious shredded coconut into a moist, tender crumb that’s wrapped in a gorgeous bundt shape. Topped with a silky coconut icing, it’s a show-stopping treat that’s sure to become a beloved favorite for gatherings, afternoon teas, or just a special indulgence at home.

Ingredients You’ll Need

A slice of marble cake with two visible layers, a light beige layer with specks of brown and a rich dark brown swirl running through the middle, topped with a smooth light brown glaze that is gently dripping down the sides. The slice is placed on a white floral plate with pink flowers and green leaves, sitting on a white marbled surface. Near the plate is a silver fork and a light pink rose, with a white cup decorated with pink flowers and green leaves in the background. On a clear glass cake stand behind the slice, the rest of the cake is visible with the same light brown glaze drizzled across the top. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key, but don’t let that intimidate you—each component is straightforward and plays a vital role in creating the rich flavor and satisfying texture of this cake.

All-purpose flour: Provides structure and ensures the cake holds its shape beautifully.
Baking soda: Helps the cake rise, creating a light, airy texture.
Baking powder: Works alongside baking soda to give the cake the perfect lift.
Salt: Enhances all the flavors, balancing sweetness.
Butter: Adds richness and moisture to the batter.
Sugar: Sweetens and contributes to a tender crumb.
Brown sugar: Brings a subtle caramel depth and extra moisture.
Eggs: Bind ingredients and add richness.
Ripe bananas: The star ingredient, imparting natural sweetness and moistness.
Greek yogurt: Adds tanginess and helps keep the cake incredibly soft.
Buttermilk: Enhances tenderness and provides a slight tang.
Shredded coconut: Gives bursts of chewy texture and tropical flavor throughout the cake.

How to Make Banana Coconut Bundt Cake with Coconut Icing Recipe

Step 1: Prepare Your Pan and Dry Ingredients

Start by preheating your oven to 350º F (175º C). Grease and flour your bundt pan thoroughly to ensure easy release after baking. Sift together the all-purpose flour, baking soda, baking powder, and salt into a bowl. This simple step prevents clumps and helps everything mix evenly.

Step 2: Cream Butter and Sugars

In a large mixing bowl, cream the butter with both the granulated sugar and brown sugar until the mixture is light and fluffy. This usually takes a few minutes and is crucial for incorporating air for a tender crumb.

Step 3: Add Eggs and Wet Ingredients

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in ripe mashed bananas, Greek yogurt, and buttermilk. These wet ingredients bring moisture and tenderness, making the cake wonderfully soft and flavorful.

Step 4: Combine Wet and Dry Ingredients

Slowly add the sifted dry ingredients to the wet mixture, folding gently until just combined. Overmixing can toughen the cake, so stop as soon as everything is incorporated. Finally, fold in the shredded coconut for that delightful texture and tropical flair.

Step 5: Bake to Perfection

Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Bake for about 50 to 60 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden with a gorgeous crust on the outside while remaining moist inside.

Step 6: Prepare the Coconut Icing

While the cake cools, whisk together confectioner’s sugar, coconut oil, and milk until smooth and creamy. Adjust the milk amount as needed to achieve a pourable consistency. This icing is what takes your Banana Coconut Bundt Cake with Coconut Icing Recipe from delicious to downright irresistible.

Step 7: Ice and Garnish

Once the cake is completely cool, drizzle the coconut icing evenly over the top. Sprinkle with additional shredded coconut or coconut flakes for an elegant finishing touch that also adds texture and more coconut flavor.

How to Serve Banana Coconut Bundt Cake with Coconut Icing Recipe

A light brown bundt cake with small dark spots inside, showing a soft and moist texture. It has a thick white icing layer on the top and sides, dripping slightly down the edges. One slice is placed on a white plate with pink and green floral patterns, with some grated white flakes on top of the icing. A silver fork rests beside the slice on the plate. The cake and plate are on a white marbled surface, with the rest of the bundt cake in the background, partially cut. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your presentation with toasted coconut flakes, a few banana slices, or a light dusting of powdered sugar. Fresh mint leaves or edible flowers can add color and a hint of freshness, creating an inviting, island-inspired look.

Side Dishes

This bundt cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, serve it alongside fresh berries or a light citrus salad to brighten the palate after each bite.

Creative Ways to Present

For a stunning dessert table, slice the cake and stack pieces with layers of coconut cream or lemon curd in between for mini cake parfaits. Alternatively, place the entire bundt cake on a wooden board surrounded by tropical fruits to create an impressive centerpiece that guests will love.

Make Ahead and Storage

Storing Leftovers

Once cooled and iced, store your Banana Coconut Bundt Cake with Coconut Icing Recipe in an airtight container at room temperature for up to 2 days. For longer freshness, keep it covered in the refrigerator; this will preserve its taste and moisture for up to 5 days.

Freezing

If you want to save some for later, slice the cake and freeze the individual pieces in airtight containers or freezer bags. Properly wrapped, they will maintain quality for up to 3 months. Thaw overnight in the fridge before serving.

Reheating

To enjoy this cake warm, reheat slices gently in a microwave for 15–20 seconds or in an oven at 300º F (150º C) for about 10 minutes. This will revive the cake’s softness and enhance the flavors without melting the coconut icing too much.

FAQs

Can I use frozen bananas for this recipe?

Absolutely! Frozen bananas thawed and mashed work just as well, and they are often even sweeter, adding more depth to your cake’s flavor.

Is it possible to make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend suitable for baking. Just ensure it includes xanthan gum or add some for texture so the cake holds together nicely.

Can I substitute the Greek yogurt in the batter?

You can swap Greek yogurt with sour cream or an equal amount of buttermilk if needed. These alternatives will maintain the moistness and slight tang of the cake.

What’s the best way to ensure my bundt cake releases easily?

Generously grease the pan using softened butter or coconut oil and dust it with flour, shaking out the excess. Nonstick spray can work, but a little extra care helps the intricate bundt design come out perfect.

How thick should I make the coconut icing?

The icing should be thick enough to coat the back of a spoon but still pourable so it drizzles beautifully over the cake. Adjust with more milk or powdered sugar to reach your desired consistency.

Final Thoughts

I truly hope you’ll give this Banana Coconut Bundt Cake with Coconut Icing Recipe a try soon—it’s one of those cakes that never fails to brighten the room and fill the kitchen with an irresistible aroma. The blend of banana and coconut is a timeless match, and paired with that luscious icing, you’re in for pure joy with every bite. Happy baking, friend!