Home » Course or Meal » Breakfast/Brunch » Banana Coconut Bundt Cake with Coconut Icing

Banana Coconut Bundt Cake with Coconut Icing

Banana Coconut Bundt Cake with Coconut Icing is a recipe I developed when faced with a lot of overripe bananas. I’m not crazy about banana bread, but I love this cake!

banana coconut bundt cake on plate

Originally published May 20, 2014

Recently I was interviewed for “Thoughts on the Table”, a podcast by Paolo Rigiroli of Disgraces on the Menu, and was asked how I develop my recipes. One of the ways I create recipes is simply by coming up with ideas of how not to waste food.

As an Amazon Associate I earn from qualifying purchases.

Coming from a family where my grandparents lived through both World Wars, understandably, not wasting food is a value that has been passed down to me. So when my husband came home from work with a huge bunch of brown bananas the other day,  I had this idea for a Banana Coconut Bundt Cake with Coconut Icing, and a new recipe was born.

I’m not a big fan of banana bread which is why my choice is a banana based cake instead. You may recognize the this as being similar to the Banana Nutella Swirl Bundt Cake with Coffee Icing which I posted last year, and it is in fact inspired by this recipe.

Banana Nutella Swirl Bundt Cake with Coffee Icing

However, it is covered in a lovely coconut flavored icing and topped with shredded coconut, which goes perfectly with the banana flavor of the cake.

I don’t know if it’s a good thing that I sent the cake back to work with my husband for all his colleagues to enjoy. It may put ideas in their heads about sending ingredients home with him given that they come back in an improved form!

piece of banana coconut bundt cake on plate

 


piece of banana coconut bundt cake on fork

Banana Coconut Bundt Cake
with Coconut Icing

recipe by Christina Conte (adapted from Banana Nutella Swirl Bundt Cake)

Ingredients

  • 2 1/4 cups (10 oz) good quality, sifted, all purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 1 1/2 sticks (6 oz) butter
  • 3/4 cup (4 oz) sugar
  • 1/4 cup (1 1/2 oz) brown sugar
  • 3 eggs
  • 1 1/2 cups (12 oz) mashed ripe bananas
  • 1/2 cup (4 oz) greek yogurt
  • 4 tbsp buttermilk
  • 1 cup shredded coconut, natural (without any added ingredients)

Coconut Icing

  • 1 cup (2 oz) confectioner’s (powdered) sugar
  • 1 tbsp coconut oil
  • 2 tbsp milk (more or less as needed to reach a proper consistency)
  • coconut flakes or shredded coconut to sprinkle on top of cake

Preheat oven to 350º F (175º C) and grease and flour a bundt pan.

Sift flour, baking soda, baking powder, and salt into bowl and set aside. In large mixing bowl, cream together butter and both sugars for a few minutes until light and fluffy, then add eggs and continue to mix.

making banana coconut bundt cake

Next, add mashed bananas, yogurt and buttermilk and mix well.

making banana coconut bundt cake

Add dry ingredients, and stir until combined, then stir in the coconut.

Banana Coconut Bundt Cake Recipe with Coconut Icing

Spoon batter into prepared baking tin.

batter in the bundt tin

Place into preheated oven, and bake for 50 to 60 minutes or until tester comes out clean. After about 10 minutes, remove cake from pan and place on cooling rack.

cake out of the oven in the bundt pan

Coconut Icing

After the cake has cooled, mix the confectioner’s sugar, coconut oil and milk until a smooth consistency is reached and the icing slowly runs down the cake without all dripping off.

icing the banana coconut bundt cake

Banana Coconut Bundt Cake Recipe with Coconut Icing

While the icing is still wet, sprinkle with the shredded coconut.

decorating banana coconut bundt cake

Allow the icing to set, then serve. I might add that this banana coconut bundt cake is just perfect with a cup of tea or coffee.

banana coconut bundt cake on plate

Nota Bene: although I have a pretty purple measuring cup in the background (gifted to me by my lovely cousin Concetta), I don’t advocate using cups when you can use a scale for baking. Scales are infinitely more accurate and will give you better results every time. 

 

Don’t miss another travel or recipe post; subscribe to my free subscription below!
I promise never to share or sell your information.

 

Banana Coconut Bundt Cake with Coconut Icing

Servings: 1 cake
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
A great way to use ripe bananas that isn't your standard banana bread.
4.8 from 24 votes

Special Equipment

  • 1 bundt pan

Ingredients

Cake:

  • 2 ¼ cups all-purpose flour (good quality, sifted)
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • tsp salt (a pinch)
  • 6 oz butter
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 3 eggs
  • 1 ½ cups ripe bananas (mashed)
  • ½ cup greek yogurt
  • 4 Tbsp buttermilk
  • 1 cup shredded coconut (natural, without any added ingredients)

Coconut Icing:

  • 1 cup confectioner's sugar (powdered sugar)
  • 1 Tbsp coconut oil
  • 2 Tbsp milk (more or less as needed to reach a proper consistency)
  • 1 Tbsp shredded coconut (as needed to sprinkle on top of cake)

Instructions

Cake:

  • Preheat oven to 350º F (175º C) and grease and flour a bundt pan.
  • Sift flour, baking soda, baking powder, and salt into bowl and set aside. In large mixing bowl, cream together butter and both sugars for a few minutes until light and fluffy, then add eggs and continue to mix.
  • Next, add mashed bananas, yogurt and buttermilk and mix well.
  • Add dry ingredients, and stir until combined, then stir in the coconut.
  • Spoon batter into prepared bundt tin.
  • Place into preheated oven, and bake for 50 to 60 minutes or until tester comes out clean.After about 10 minutes, remove cake from pan and place on cooling rack.
  • Coconut Icing:
  • After the cake has cooled, mix the confectioner's sugar, coconut oil and milk until a smooth consistency is reached and the icing slowly runs down the cake without all dripping off.
  • While the icing is still wet, sprinkle with the shredded coconut.
  • Allow the icing to set, then serve; I might add that this banana coconut bundt cake is just perfect with a cup of tea or coffee.

Notes

-Use quality ingredients for the best results.

Nutrition

Serving: 1 cake | Calories: 4811kcal | Carbohydrates: 624g | Protein: 72g | Fat: 238g | Saturated Fat: 164g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 46g | Trans Fat: 6g | Cholesterol: 939mg | Sodium: 3503mg | Potassium: 2247mg | Fiber: 30g | Sugar: 364g | Vitamin A: 5362IU | Vitamin C: 21mg | Calcium: 823mg | Iron: 21mg

Love banana and coconut together? Here are some other recipes~

Nutty Coconut Banana Ice Cream Sundaes

Caramelized Banana Coconut Chocolate Chip Muffins

 

PIN FOR LATER

banana coconut bundt cake

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

4.80 from 24 votes (24 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




49 Comments

  1. i love the sound of the recipe but i dont like yogurt. could i subsitrute cream cheese or something else for the yogurt?? i love everything else about the recipe. thanks.

    1. Hi Cheryl, natural coconut isn’t sweetened. I only use unsweetened as the sweetened stuff contains some nasty ingredients and is cloyingly sweet to me. Enjoy! CC