Find out how to Make the Greatest Banana Coconut Bundt Cake with Creamy Coconut Glaze

Sometimes, I think I have a troop of monkeys at my house with all the bananas they consume. However, there are the occasional times when my family fails to eat them. Since I am one not to waste, I always like to bake something out of the extra ripe bananas. My recipe for banana coconut bundt cake is moist and utterly delectable. This tender cake is infused with coconut flakes and drizzled with a thin, creamy coconut glaze that doubles eating pleasure from the marriage of two great flavors. Therefore, let me share one of the best banana cakes that will ever pass through your lips.

There are so many good things about this recipe. Besides how incredibly moist this coconut banana bundt cake is, it is the perfect recipe to use overly ripe bananas instead of wasting them. You’ll save money, which is always important for keeping your finances on track.

Still, there is more. This recipe is a healthy banana cake to make. You avoid adding extra saturated fat to your diet since this homemade cake uses canola oil that is the best vegetable oil that is low in saturated fat and higher in monosaturated fat, making this oil an ideal alternative to shortening and butter for help maintaining more desirable cholesterol levels. There is also no salt in this cake, which is another win for your health.

Also, you have to love how easy this banana cake from scratch is to make with this timesaving recipe. It is just basically mixing all the ingredients before pouring into your tube pan. Later, you just make a simple glaze to pour over the cake.

Furthermore, this is one of those banana recipes that is dependable for turning out a superb cake every time.

I hope that you try my banana coconut bundt cake with creamy coconut glaze. Honestly, I have confidence that you’ll want to make this cake again and again once you taste it.

Easy Banana Coconut Bundt Cake with Creamy Coconut Glaze

1 cup of canola oil
1-1/4 cups of sugar
3 ½ cups of sifted flour
4 ripe medium bananas
2/3 cup of buttermilk or sour milk
1 tablespoon of baking powder, leveled
1 teaspoon of baking soda, leveled
½ teaspoons of almond extract
1 teaspoon of vanilla
4 large eggs
1 cup of grated coconut flakes

Creamy Coconut Glaze:

1/4 cup of grated coconut flakes
2 tablespoons of milk
1 tablespoon of softened butter
½ cups of confectioners’ sugar
1- ½ teaspoons of vanilla

To Prepare the Banana Coconut Bundt Cake:

1. In a large mixing bowl, combine the oil, sugar, mashed bananas, and eggs and cream briefly with your electric mixer.
2. Add two cups of the sifted flour and the baking powder next and combine into the moist ingredients.
3. Pour some of the sour milk or buttermilk that you stirred in the baking soda along with the extracts, alternating with the remaining flour and one cup of grated coconut until all the ingredients are incorporated.
4. Pour the batter into a well-greased nine-inch tube pan.
5. Bake in a 350-degree oven for about 55 to 60 minutes, depending on how your oven is regulated. Test with a cake tester or slender knife to see if anything sticks for determining doneness.
6. Cool for about eight minutes before attempting to remove the cake from the pan.
7. Drizzle with the creamy coconut glaze over the top while the cake is still a bit warm.

To Make the Creamy Coconut Glaze:

Beat all the ingredients together until very creamy to pour on the top of the slightly warm cake.
ENJOY!

This tender cake is infused with coconut flakes and drizzled with a thin, creamy coconut glaze that doubles eating pleasure from the marriage of two great flavors.

Course:

Dessert, Snack

Cuisine:

American

Keyword:

banana bundt cake, banana cake with coconut glaze, banana coconut bundt cake, banana coconut bundt cake recipe, coconut glaze recipe, healthy banana cake, ripe bananas

Servings: 12

Author: Mary Balandiat

• 1
  cup
  of canola oil
• 1-1/4
  cups
  of sugar
• 3 ½
  cups
  of sifted flour
• 4
  ripe medium bananas
• 2/3
  cup
  of buttermilk or sour milk
• 1
  tablespoon
  of baking powder
  leveled
• 1
  teaspoon
  of baking soda
  leveled
• ½
  teaspoons
  of almond extract
• 1
  teaspoon
  of vanilla
• 4
  large eggs
• 1
  cup
  of grated coconut flakes
• Creamy Coconut Glaze:
• 1/4
  cup
  of grated coconut flakes
• 2
  tablespoons
  of milk
• 1
  tablespoon
  of softened butter
• ½
  cups
  of confectioners’ sugar
• 1- ½
  teaspoons
  of vanilla

1. To Prepare the Banana Coconut Bundt Cake:

2. In a large mixing bowl, combine the oil, sugar, mashed bananas, and eggs and cream briefly with your electric mixer.

3. Add two cups of the sifted flour and the baking powder next and combine into the moist ingredients.

4. Pour some of the sour milk or buttermilk that you stirred in the baking soda along with the extracts, alternating with the remaining flour and one cup of grated coconut until all the ingredients are incorporated.

5. Pour the batter into a well-greased nine-inch tube pan.

6. Bake in a 350-degree oven for about 55 to 60 minutes, depending on how your oven is regulated. Test with a cake tester or slender knife to see if anything sticks for determining doneness.

7. Cool for about eight minutes before attempting to remove the cake from the pan.

8. Drizzle with the creamy coconut glaze over the top while the cake is still a bit warm.

9. To Make the Creamy Coconut Glaze:

10. Beat all the ingredients together until very creamy to pour on the top of the slightly warm cake.

You also may want to try my best banana cake recipe for the ultimate layer cake, banana bread with sour cream, best oatmeal banana sheet cake and lots more great banana recipes that you can find using my search box.

Visit Beauty Cooks Kisses Blog for more home-tested recipes from my kitchen as well as other helpful posts to better your life!