BANANA COCONUT BUNDT CAKE
Delicious Banana Coconut Bundt Cake is a light banana cake packed with coconut & drizzled with a sweet sugar glaze. Perfect for brunch or dessert!
Provided by Gina Kleinworth
Categories Dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter & flour a bundt pan, or give a heavy spritz with Bakers Joy cooking spray.
- In mixing bowl, beat butter & sugar until light and fluffy, about 1 minute.
- Add in eggs one at a time, beating well in between each addition. Add in mashed bananas and vanilla extract and stir to combine.
- stir together flour, baking powder & salt in a medium mixing bowl. Add dry ingredients to wet ingredients and mix until just incorporated.
- Stir in coconut and transfer to prepared pan.
- Bake 60-70 minutes or until golden brown and a toothpick inserted halfway between the out edge and center of pan comes out clean.*Note: if it looks like the cake is browning too much on the sides and still needs to go a bit longer for the center, cover loosely with foil for the last 10 minutes.
- Allow cake to cool completely on a wire rack before removing from pan. This will prevent it from sticking to the pan. Once cool, invert cake onto a plate for serving.
Nutrition Facts : Calories 499 kcal, Carbohydrate 78 g, Protein 6 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 95 mg, Sodium 373 mg, Fiber 2 g, Sugar 50 g, ServingSize 1 serving
BANANA COCONUT BUNDT CAKE
Banana & coconut lovers rejoice! AMAZING Banana Coconut Bundt Cake is a banana cake loaded with coconut & topped with a scrumptious sugar glaze. Perfect for any occasion! You will LOVE this cake!
Provided by Gina Kleinworth
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Butter & flour your bundt pan - or give a heavy spritz with Bakers Joy cooking spray.
- In a mixer bowl, beat butter & sugar until light & fluffy.
- Add in eggs one at a time - beating well in between each one.
- Add in mashed bananas - stir.
- Slowly mix in flour, baking powder & salt & beat until batter is smooth.
- Stir in coconut & transfer to the prepared pan.
- Bake 60-70 minutes or until golden brown & toothpick test comes out clean.
- *Note - if it looks like it's browning too much on the sides but still needs to go a bit longer for the center, cover loosely with foil for the last 10 minutes.
- Allow to cool on a wire rack completely before removing from pan.
- Once cool, invert onto a cake plate.
- For the glaze, combine ingredients & whisk until smooth.
- Drizzle glaze immediately on cake, top with additional coconut & serve.
BANANA COCONUT FILLED BUNDT CAKE
Banana cake with a ring of coconut filling inside. I was sitting here today needing to use up some ripe bananas but I wanted something with coconut , so I came up with this cake and it turned out delicious . I hope you give it a try.
Provided by Karla Everett
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350° ; Grease and flour a 9" bundt pan. ( I use the spray with flour in it )
- 2. For the filling : Cream together the cream cheese , sugar , coconut and set aside.
- 3. For the batter : Cream butter and sugar until smooth ; Beat in eggs, one at a time. Add bananas, buttermilk and extract.
- 4. Sift dry ingredients together and beat into banana mixture until all blended together.
- 5. Pour half of batter into pan.
- 6. In the center of the batter Carefully spoon in the coconut filling ; being careful not to touch the sides of the pan.
- 7. Top with the remaining cake batter.
- 8. Bake in 350°, about 50- 60 minutes. cake sides should release from the pan easily.
- 9. Let cool in pan on a wire rack for 10 minutes before removing cake from the bundt pan.
- 10. Place the cake to cool on the wire rack for 30 minutes before dusting with powdered sugar or drizzling with a glaze of 2 cups powdered sugar and 2 tablespoon of milk , combined until mixed thoroughly and consistency of glaze.
BANANA COCONUT BUNDT® CAKE
Steps:
- Heat oven to 325°F. Grease and flour 12-cup Bundt pan; set aside.
- Combine sugar and butter in bowl. Beat on medium speed until creamy. Add buttermilk, eggs and rum flavoring; beat until well mixed. Add flour, soda and salt. Beat at low speed, scraping bowl often, until well mixed. Add mashed bananas and coconut; continue beating until well mixed.
- Pour batter into prepared pan. Bake 60-75 minutes or until long toothpick inserted into center comes out clean. (If top of cake is browning too much, cover with piece of aluminum foil and continue baking.) Cool in pan 5 minutes. Invert onto cooling rack; remove from pan. Cool 1 hour.
- Combine powdered sugar, vanilla and enough milk for desired glazing consistency in bowl. Drizzle over cooled cake.
Nutrition Facts : Calories 300 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 65 milligrams, Sodium 270 milligrams, Carbohydrate 48 grams, Fiber 1 grams, Sugar grams, Protein 4 grams
BANANA COCONUT CAKE WITH VANILLA GLAZE
This is a delicious, moist, easy-to-make cake that's naturally sweet from banana and coconut without much added sugar, and topped with a scrumptious vegan-friendly vanilla glaze. Serve as a dessert or a snack anytime!
Provided by DinaLaChef
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
- Combine brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg in a large bowl; mix until well blended. Stir in flour mixture. Fold in mashed banana and shredded coconut until evenly combined. Spoon batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven; turn over onto a wire rack to cool, about 30 minutes.
- Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt together in a bowl; stir until mixture is creamy. Drizzle over cooled cake.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 25.1 g, Cholesterol 28.1 mg, Fat 6.9 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 4.7 g, Sodium 176.2 mg, Sugar 15.6 g
BANANA-NUT BUNDT CAKE
June Yeates shares this eye-appealing cake that has a temptingly tropical twist in every slice. "If you like, sprinkle confectioners' sugar over the top," says the Bradley, Illinois baker.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan., Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.
Nutrition Facts : Calories 408 calories, Fat 20g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 99mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 6g protein.
BANANA-COCONUT BUNDT CAKE WITH ESPRESSO GANACHE GLAZE
This gorgeous bundt cake combines the classic flavors of banana and coconut with a silky espresso-scented ganache. The secret to this fluffy cake is creaming the butter and sugar with oil until it is fluffy like whipped cream: Incorporating lots of air into the batter makes for a tender crumb. Melty ganache and a toasted coconut garnish add another layer of texture. It's a cake that'll leave you wanting a second slice!
Provided by Dan Langan
Categories dessert
Time 2h
Yield 14 to 16 servings
Number Of Ingredients 22
Steps:
- Set a rack in the center of the oven and preheat to 350 degrees F. Have a standard 12-cup bundt pan and nonstick cooking spray with flour on hand to spray the pan right before adding the batter.
- Place the flour in a medium bowl and whisk to aerate and break up any lumps. Combine the banana puree and buttermilk in a large measuring cup and stir well.
- Add the butter, granulated sugar, brown sugar, baking powder, cinnamon, salt and baking soda to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Raise the speed to medium and mix until a stiff dough forms and no chunks of butter remain, 2 to 3 minutes. Lower the mixing speed to low and add the oil and vanilla. Stop and scrape the bowl and paddle. Raise the mixer to high speed and beat until lightened in color and fluffy like whipped cream, 3 to 4 minutes.
- Lower the mixer to medium-low speed, add one egg and mix until the egg is incorporated, 20 to 30 seconds. Repeat with the remaining eggs. Add the yolk and mix on medium speed until combined. Scrape the bowl and mix a few more seconds.
- In three alternating additions, add the flour and the banana-buttermilk mixture, mixing at low speed the entire time, beginning and ending with the flour. Scrape the bowl as needed. Use a spatula to fold in the toasted coconut and banana cubes.
- Spray the bundt pan with the nonstick spray with flour. Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted into a few spots towards the center of the cake comes out with moist crumbs attached, 1 hour to 1 hour 5 minutes. Cool the pan on a wire rack for 20 minutes. Unmold the cake and let cool completely.
- Place the cooled cake on a serving platter and refrigerate 20 minutes. This will chill the surface, making glazing easier.
- For the espresso ganache: Place the cream, instant coffee and salt in a microwave-safe bowl and stir to combine. Microwave until steaming, about 15 seconds. Stir the cream to dissolve the instant coffee and add the chocolate chips. Microwave in 12-second intervals until melted, stirring after each interval. The ganache should be smooth. Transfer to a measuring cup with a spout.
- Pour the ganache over the cake allowing it to flow down the sides. Sprinkle the toasted coconut over the warm ganache and allow it to set. Serve at room temperature. Store any leftovers covered at room temperature for up to 3 days.
CHOCOLATE COCONUT BUNDT CAKE
I found this recipe about 25 years ago in a magazine. I realize it isn't a "from scratch" recipe, but sometimes you want something a bit out of the ordinary even though you are pressed for time. Its been a very popular dessert with my family for picnics, BBQ's, etc. and always a success at bake sales. It tastes like those chocolate covered coconut candy bars :)
Provided by Dee514
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Can use a chocolate glaze if you prefer.
- Preheat oven to 350° degrees.
- Grease and flour a 10" bundt pan.
- Filling: In a small bowl, beat egg whites till foamy.
- Slowly add sugar while beating whites until stiff peaks form.
- Stir in flour and coconut and set mixture aside.
- Cake batter: In a large bowl, mix remaining ingredients.
- Beat for 2 minutes with mixer at medium speed.
- Pour about 1/3 to 1/2 of the batter into the pan.
- Spoon the coconut mixture evenly on top of the batter.
- Fill the pan with the remaining batter.
- Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
- Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
- When cool, top with glaze.
- Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.
Nutrition Facts : Calories 500.4, Fat 21.6, SaturatedFat 7.3, Cholesterol 70.6, Sodium 644.8, Carbohydrate 74.8, Fiber 3.1, Sugar 50.7, Protein 6.5
BANANA BUNDT CAKE
This recipe simply repeats a mistake I made trying to follow the Banana Banana Bread recipe with a deliciously moist result, turning a banana bread into a banana cake. Big banana flavor without a lot of time or effort!
Provided by carola
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt®.
- Combine flour, baking soda, baking powder, and salt in a bowl.
- Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 21.1 g, Cholesterol 30.8 mg, Fat 5.3 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.1 g, Sodium 159.4 mg, Sugar 9.4 g
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