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A banana coconut rum bundt cake on a metal try with a slice cut from in on a plate nearby.
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5 / 2 votes

Banana Coconut Rum Bundt Cake

This is one of my favorite bakes in this chapter, because it comes together really quickly and the combination of banana, coconut and my beloved rum make it taste both a little tropical and festive. It’s perfect when you want to make something special, but with no fuss in the kitchen.
Prep Time30 minutes
Cook Time45 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 487

Ingredients

For the cake

  • Cooking spray, for the pan
  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • Scant 1/2 cup soft light brown sugar
  • 1/2 teaspoon fine sea salt
  • 1 cup unsweetened desiccated coconut
  • 1 cup plus 2 teaspoons coconut milk, at room temperature
  • 1/3 cup dark rum
  • 3 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 2/3 cup unsalted butter, at room temperature
  • Scant 1/4 cup coconut oil, melted
  • Scant cup (about 2 bananas) overripe mashed banana

For the coconut rum glaze

  • 1 tablespoon dark rum
  • 2 tablespoons coconut milk, plus more if needed
  • 3/4 cup confectioners’ sugar, plus more if needed
  • Pinch of fine sea salt
  • Coconut flakes, for decorating
US - Metric

Instructions

Make the cake

  • Preheat the oven to 350°F (175°C). Spray a 10-cup (2.4 l) Bundt pan with cooking spray.
  • Sift the flour, baking powder, cinnamon, sugars and salt into the bowl of a stand mixer, or a medium-sized bowl if you’re using an electric hand mixer. Add the desiccated coconut and whisk together.
  • In a liquid measuring cup, lightly whisk together the coconut milk, rum, eggs, and vanilla. Add the butter and coconut oil to the flour mixture, fit the stand mixer with the paddle attachment and mix on low speed until you get a sand like texture and there are no traces of flour, 2 to 3 minutes.
  • Add the mashed banana and the coconut milk mixture to the flour mixture in 3 equal batches to avoid splashing and overmixing the batter. After each addition, mix the batter for about 15 seconds, or until everything is fully incorporated. Scrape the bowl a couple of times with a silicone spatula to make sure everything is mixed nicely.
  • Scrape the batter into the prepared pan, level the top with an offset spatula and bake until a skewer inserted into the middle comes out mostly clean, 45 to 55 minutes. (It’s best to check the cake after 40 minutes and then adjust the baking time accordingly, because ovens can vary.)
  • Remove the cake from the oven and allow it to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.

Make the coconut rum glaze

  • Whisk the rum, coconut milk, confectioners’ sugar, and salt together in a small bowl. Add more sugar or liquid depending on the consistency you want. Pour the glaze over the cool cake, then sprinkle with coconut flakes.
  • Store the cake in an airtight container at room temperature for 3 to 4 days or up to a week in the fridge.

Nutrition

Serving: 1slice | Calories: 487kcal | Carbohydrates: 58g | Protein: 5g | Fat: 25g | Saturated Fat: 19g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 129mg | Fiber: 2g | Sugar: 36g