Delicious Banana Coconut Bundt Cake is a light banana cake packed with coconut & drizzled with a sweet sugar glaze. Perfect for brunch or dessert!
Banana Coconut Bundt Cake is a serious favorite summer dessert! If you’re looking for more banana bundt cake ideas try my Cream Cheese Stuffed Banana Carrot Cake! Maybe you need a little fall in your life? Pumpkin Banana Bread is a family favorite once September rolls around!
I have a deep obsession with coconut. It reminds me of the beach, which is home for me. Well at least in my heart!
Coconut is tropical, light and delicious. I really can’t get enough. So I’m always finding ways to incorporate it into recipes as much as possible.
When I crave a delicious cake I immediately go for this Banana Coconut Bundt Cake recipe. It has that great banana flavor that pairs so well with coconut. From the moment you take that first amazing bite, you’ll be in heaven.
It’s one of those cakes that’s nothing like the other pina colada bundt cakes you’ve had before. This unique flavor combo mixes together perfectly for a moist and delicious cake everyone will love. You should probably have the recipe on hand every time you serve it because people will be begging to know how you made it.
I love making Banana Coconut Bundt Cake as soon as the weather starts to warm up and I bake it on repeat through Labor Day! It’s a favorite for sure!
BANANA COCONUT BUNDT CAKE
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What Is A Bundt Cake?
A Bundt cake is a cake that gets its name because of the type of pan it’s baked in, the bundt pan. This pan shapes the cake giving it a distinctive ring shape and a beautiful presentation. Ring cakes were originally inspired by a traditional European cake known as Kugelhupf.
Now while these cakes have grown in popularity, they are not associated with any particular cake recipe. It’s about the pan the cake is baked in. You can make almost any cake recipe in a bundt pan, as long as it’s sturdy enough to hold up the ring shape.
Layer cakes are great but I love that a bundt cake is so much more low maintenance! A layer cake has to be frosted and leveled off. With a bundt cake, you can just flip it out of the pan and top with powdered sugar or a glaze. No frosting required!
Ingredients Needed for A Banana Coconut Bundt Cake
I love that this recipe has a big tropical flavor but all the ingredients are super simple! You probably already have most of them in your kitchen right now! I usually have to buy extra shredded coconut because every time I bake with it my husband sneaks some and by some I mean a crazy amount of coconut!
- Butter softened at room temperature
- Granulated Sugar
- Ripe Bananas that you’ll peel and mash
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Sweetened Coconut Flakes
If you want to add more coconut flavor into the cake you could add 1 teaspoon of coconut extract into the batter. I use granulated sugar in this cake instead of brown sugar but you could try to sub half the sugar for the brown sugar to add a bit of that warm flavor.
Ingredients Needed for the Glaze
- Confectioner’s Sugar
- Milk or Coconut Milk
- Toasted Coconut for garnish
If you opt to make the glaze to top your Banana Coconut Bundt Cake you won’t be sorry! I love when bundt cakes are topped with a good glaze! If you have coconut milk available I would use that to give it a bit more coconut flavor!
If not, just use what you have on hand. I wouldn’t go out and buy a whole can just for 2 tablespoons. You know me, I’m a big proponent of using what’s on hand!
How To Make A Banana Coconut Bundt Cake
Actually baking off the cake is so simple! The batter comes together pretty quickly and you just pour into the pan and bake!
- Start by preheating the oven to 350 degrees F and then butter and flour your bundt pan. These pans can be tricky to unmold and this layer will help make things go smoothly after the cake has cooled.
- In a mixer bowl beat the butter and sugar until light and fluffy. Then add in the eggs one at a time, beating them well after each addition. Next, add in the mashed bananas and vanilla extract and give it a stir.
- In a medium bowl stir together the flour, baking powder, and salt. Carefully add dry ingredients to the wet ingredients and mix until they’re just combined. Lastly, stir in the coconut and transfer to a prepared pan.
- Place in the oven and bake until golden brown and a toothpick inserted into the cake comes out clean. Be sure to insert the toothpick halfway in between the outer wall and inner tube of the cake pan to get an accurate result.
- Once done baking remove the cake from the oven and let it cool completely on a wire rack. If your cake is still warm when you go to invert it, the sides may stick to the pan. Once it is completely cooled, invert it on a cake plate.
- To make the glaze whisk together the confectioner’s sugar and milk.
- When you’re ready to add the glaze to the top have the toasted coconut nearby. Start by drizzling with the glaze and then sprinkle the top with toasted (or regular or both) coconut flakes. Toasted coconut adds a great flavor and texture. I highly recommend it!
Ways To Top A Banana Coconut Cake
The cake is so good you could almost eat it without any glaze or toppings, but everything is better with a little extra sugar on top, so why not add a glaze or sauce? If you prefer you could do a sprinkling of powdered sugar on top instead.
I like to add a little glaze on top for some added sweetness & then sprinkle some shredded coconut & a little toasted coconut on top. Another option would be to skip the glaze & add a drizzle of caramel sauce instead. That would be absolutely amazing!
Do I Have To Make This Recipe In A Bundt Cake Pan?
No bundt cake pan? No problem! You can make this recipe in a regular cake pan as well, just make sure you pay attention to the volume of the cake pan you plan to use.
A single standard eight- or nine-inch round cake pan only holds six cups by volume, meaning that a 12-cup Bundt cake recipe will require two cake pans. While a 9-inch x 13-inch baking pan will easily hold all of the cake batter for a bundt pan recipe.
You can also follow a little hack that allows you to make a DIY bundt pan if you really want that aesthetic, but don’t have time to go out and get the proper bakeware. Check out all the details here where you’ll find a detailed tutorial on how to make a ring cake with no bundt pan.
Tips For Making The Perfect Bundt Cake Recipes
- Make sure your pan is thoroughly greased or floured before baking, or it will be nearly impossible to remove the cake from the pan.
- 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 cooling on a wire rack completely before removing from pan.
Like this recipe? Then try out even more bundt cake recipes
- Pina Colada Bundt Cakes
- Chocolate Bundt Cake With Pumpkin Spice Frosting
- Chocolate Kahlua Bundt Cake
- Golden Pineapple Bundt Cake
- Mini Red, White, and Blueberry Bundt Cakes
- More dessert recipes…
Tools used to make this Banana Coconut Bundt Cake recipe
Stand Mixer: I don’t know what I’d do without my stand mixer. I use it for just about everything…and I mean everything! Cakes, cookies, mashed potatoes, and shredding chicken!
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Bundt Cake Pan: This cake pan makes the best cakes, that’s not all! Use it for baking a breakfast casserole, coffee cakes, as a jello mold, and more! This pan is from Wilton but Nordic Ware makes a great bundt pan as well!
*This post originally posted on 02/25/2016.
- 1 cup confectioner's sugar
- 2 tbsp milk
- Toasted coconut for garnish
- 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.
- Whisk together confectioner's sugar and milk until smooth.
- Drizzle glaze immediately on the cake, top with toasted coconut if desired. Cut into slices and serve.
Looking for more great coconut recipes? Here are some of our favorites!