Coconut Banana Bundt Cake with Rum Glaze is such a delicious cake! It’s been a while since I’ve baked a bundt cake. It’s hard to believe when I’m usually baking at least one a week. Bundts are reliable and never let me down.
Have you had enough with winter this year?Our #BundtaMonth theme will get you in the mood for spring! Anuradha and I chose Tropical March as the theme for this month’s #BundtAMonth.
Here’s how you can join the #BundtaMonth party:
Bake your Bundt for the Tropical March theme.
– Get inspired by your favorite tropical flavors and bake us a Bundt for Boozy December.
– Post it before March 31, 2013.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below – Link back to both Lora and Anuradha’s announcement posts.
That’s it! Join in the boozy bundt baking fun all December!
some notes on this bundt: I had a few bundt combination ideas I wanted to make for this tropical theme. I knew it would have coconut in it and I knew for certain there would be a little rum. I had already made this fabulous banana bundt cake that Yuri adapted from Dorie Greenspan and thought it would be even better with some coconut in the batter and some toasted coconut flakes sprinkled on top. I just can’t get enough of coconut desserts and luckily, my kids also love them! The bundt is so moist. The browned butter adds a little nutty flavor dimension to the cake. I may add more whole wheat flour the next time I make it. Lovely with a hot cup of a coffee on a cold winter morning.
Coconut Banana Bundt Cake with Rum Glaze
2 cups all purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1/2 teaspoon salt
6 oz. butter (3/4 cup or 1 1/2 sticks)
1 1/2 cups light brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
1 1/2 cup sweetened coconut flakes (1/2 cup is to sprinkle on top of cake)
2 cups banana puree
1 cup coconut milk (or whatever milk you prefer)
1 cup confectioner’s sugar
1-3 Tablespoons white rum (or milk)
Preheat oven to 350F.
Heat oven to 350 degrees F. Spread out 1/2 cup coconut on a baking sheet and bake, stirring once, until golden brown, about 5 min; set aside. Keep a very close eye on it because it can go from being almost ready to burned in a minute.
Grease and flour your bundt pan (regular 12 cup bundt pan). I personally prefer to use baking spray for bundt pans.
In large bowl, whisk together the flour, baking soda, and salt. Set aside.
Let’s brown some butter: In medium-low heat, melt the butter. Rise the heat to medium and cook until the butter gently boils. Cook until the butter starts to brown and it develops a dark color. Carefully pour the browned butter into a bowl to cool for ten minutes.
In the bowl of your stand mixer, cream butter and sugar until pale and fluffy using the paddle attachment (you could also beat it with a hand mixer). Beat in the eggs one by one, waiting until each has been incorporated to add the next. Beat in vanilla extract, mashed bananas and coconut.
Add half of the flour mixture to the butter mix and beat on low speed. Scrape down the sides of the bowl to incorporate. Add in the coconut milk and beat until incorporated followed by the remaining flour mixture; scrape the sides of the bowl to incorporate.
Pour batter into prepared pan
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
While cake is cooling, prepare the glaze:
In a small bowl, whisk together the confectioners’ sugar and the rum; add more sugar if needed to thicken it.
Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely. Drizzle on the glaze and the toasted coconut. Enjoy! Happy Baking! xo