Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana Coconut Bundt Cake with Coconut Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 70 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Banana Coconut Bundt Cake is a moist and flavorful dessert combining ripe bananas, shredded coconut, and a creamy coconut icing. Perfect for banana and coconut lovers, the cake features a delicate balance of sweetness from brown sugar and a slight tang from Greek yogurt and buttermilk. The rich coconut icing topped with toasted coconut flakes adds a delightful finishing touch, making it ideal for gatherings or a special treat at home.

Ingredients

Dry Ingredients

  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup ripe bananas, mashed (about 2-3 bananas)
  • 1/2 cup Greek yogurt
  • 1/4 cup buttermilk
  • 1 cup shredded coconut, natural (unsweetened)

Coconut Icing

  • 1 cup confectioner’s (powdered) sugar
  • 1 Tbsp coconut oil, melted
  • 2 Tbsp milk (adjust for desired consistency)
  • 1 Tbsp shredded coconut or coconut flakes for garnish

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350º F (175º C). Grease and flour a bundt pan thoroughly to ensure the cake releases easily.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all purpose flour, baking soda, baking powder, and salt. Set this mixture aside.
  3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer for several minutes until the mixture is light and fluffy.
  4. Add Eggs: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next, maintaining a smooth batter.
  5. Combine Wet Ingredients: Mix in the mashed bananas, Greek yogurt, and buttermilk to the creamed mixture. Stir until everything is evenly combined.
  6. Incorporate Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cake tender.
  7. Fold in Coconut: Gently fold the shredded coconut into the batter, evenly distributing it throughout.
  8. Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Allow the cake to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.
  10. Prepare Coconut Icing: In a small bowl, whisk together confectioner’s sugar, melted coconut oil, and milk until smooth. Adjust milk quantity to achieve a drizzle-able consistency.
  11. Ice and Garnish: Drizzle the coconut icing over the cooled cake and sprinkle with shredded coconut or coconut flakes for decoration.

Notes

  • Ensure bananas are ripe for maximum sweetness and moisture in the cake.
  • For a more intense coconut flavor, lightly toast the shredded coconut before folding it into the batter.
  • If you don’t have buttermilk, substitute with 1/4 cup milk plus 1/2 teaspoon lemon juice or vinegar, let sit 5 minutes.
  • Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This cake can be frozen for up to 2 months; thaw at room temperature before icing.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/banana-coconut-bundt-cake-with-coconut-icing-recipe/