Best Banana Coconut Bundt Cake With Espresso Ganache Glaze Recipes

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BANANA COCONUT BUNDT CAKE



Banana Coconut Bundt Cake image

Banana & coconut lovers rejoice! AMAZING Banana Coconut Bundt Cake is a banana cake loaded with coconut & topped with a scrumptious sugar glaze. Perfect for any occasion! You will LOVE this cake!

Provided by Gina Kleinworth

Categories     Dessert

Time 1h20m

Number Of Ingredients 11

1 cup butter ((2 sticks) softened)
2 cups granulated sugar
4 eggs
3-4 ripe bananas (mashed)
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup sweetened coconut flakes + more for topping
1 cup confectioners sugar
2 tbsp milk
*sprinkle of toasted coconut for garnish

Steps:

  • Preheat oven to 350 degrees.
  • Butter & flour your bundt pan - or give a heavy spritz with Bakers Joy cooking spray.
  • In a mixer bowl, beat butter & sugar until light & fluffy.
  • Add in eggs one at a time - beating well in between each one.
  • Add in mashed bananas - stir.
  • Slowly mix in flour, baking powder & salt & beat until batter is smooth.
  • Stir in coconut & transfer to the prepared pan.
  • Bake 60-70 minutes or until golden brown & toothpick test comes out clean.
  • *Note - 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 to cool on a wire rack completely before removing from pan.
  • Once cool, invert onto a cake plate.
  • For the glaze, combine ingredients & whisk until smooth.
  • Drizzle glaze immediately on cake, top with additional coconut & serve.

BANANA COCONUT CAKE WITH VANILLA GLAZE



Banana Coconut Cake with Vanilla Glaze image

This is a delicious, moist, easy-to-make cake that's naturally sweet from banana and coconut without much added sugar, and topped with a scrumptious vegan-friendly vanilla glaze. Serve as a dessert or a snack anytime!

Provided by DinaLaChef

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 21

coconut oil no-stick cooking spray
1 cup whole wheat flour
⅓ cup non-fat plain Greek yogurt
¼ cup all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
½ cup dark brown sugar
2 large eggs, beaten
¼ cup butter, softened
¼ cup cane sugar
1 ½ teaspoons vanilla extract
1 ¼ teaspoons ground allspice
½ teaspoon ground nutmeg
1 cup mashed banana
¾ cup shredded unsweetened coconut
¾ cup confectioners' sugar
2 tablespoons unsweetened cashew milk, or more as needed
½ teaspoon coconut oil, melted
⅛ teaspoon vanilla extract
⅛ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
  • Combine brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg in a large bowl; mix until well blended. Stir in flour mixture. Fold in mashed banana and shredded coconut until evenly combined. Spoon batter into the prepared pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven; turn over onto a wire rack to cool, about 30 minutes.
  • Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt together in a bowl; stir until mixture is creamy. Drizzle over cooled cake.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 25.1 g, Cholesterol 28.1 mg, Fat 6.9 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 4.7 g, Sodium 176.2 mg, Sugar 15.6 g

BANANA-COCONUT BUNDT CAKE WITH ESPRESSO GANACHE GLAZE



Banana-Coconut Bundt Cake with Espresso Ganache Glaze image

This gorgeous bundt cake combines the classic flavors of banana and coconut with a silky espresso-scented ganache. The secret to this fluffy cake is creaming the butter and sugar with oil until it is fluffy like whipped cream: Incorporating lots of air into the batter makes for a tender crumb. Melty ganache and a toasted coconut garnish add another layer of texture. It's a cake that'll leave you wanting a second slice!

Provided by Dan Langan

Categories     dessert

Time 2h

Yield 14 to 16 servings

Number Of Ingredients 22

Nonstick cooking spray with flour
2 3/4 cups plus 2 tablespoons all-purpose flour (about 360 grams)
1 cup banana puree, from about 2 medium very ripe bananas
2/3 cup buttermilk or yogurt, at room temperature
10 tablespoons unsalted butter, at room temperature
1 1/4 cups granulated sugar (about 250 grams)
1/2 cup light brown sugar, lightly packed (about 110 grams)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon fine salt
1/2 teaspoon baking soda
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup toasted shredded coconut
1 medium banana, cut into 1/4-inch cubes
1/3 cup heavy cream
2 teaspoons espresso-style instant coffee granules
Pinch fine salt
2/3 cup semisweet chocolate chips
1/4 cup toasted shredded coconut

Steps:

  • Set a rack in the center of the oven and preheat to 350 degrees F. Have a standard 12-cup bundt pan and nonstick cooking spray with flour on hand to spray the pan right before adding the batter.
  • Place the flour in a medium bowl and whisk to aerate and break up any lumps. Combine the banana puree and buttermilk in a large measuring cup and stir well.
  • Add the butter, granulated sugar, brown sugar, baking powder, cinnamon, salt and baking soda to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Raise the speed to medium and mix until a stiff dough forms and no chunks of butter remain, 2 to 3 minutes. Lower the mixing speed to low and add the oil and vanilla. Stop and scrape the bowl and paddle. Raise the mixer to high speed and beat until lightened in color and fluffy like whipped cream, 3 to 4 minutes.
  • Lower the mixer to medium-low speed, add one egg and mix until the egg is incorporated, 20 to 30 seconds. Repeat with the remaining eggs. Add the yolk and mix on medium speed until combined. Scrape the bowl and mix a few more seconds.
  • In three alternating additions, add the flour and the banana-buttermilk mixture, mixing at low speed the entire time, beginning and ending with the flour. Scrape the bowl as needed. Use a spatula to fold in the toasted coconut and banana cubes.
  • Spray the bundt pan with the nonstick spray with flour. Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted into a few spots towards the center of the cake comes out with moist crumbs attached, 1 hour to 1 hour 5 minutes. Cool the pan on a wire rack for 20 minutes. Unmold the cake and let cool completely.
  • Place the cooled cake on a serving platter and refrigerate 20 minutes. This will chill the surface, making glazing easier.
  • For the espresso ganache: Place the cream, instant coffee and salt in a microwave-safe bowl and stir to combine. Microwave until steaming, about 15 seconds. Stir the cream to dissolve the instant coffee and add the chocolate chips. Microwave in 12-second intervals until melted, stirring after each interval. The ganache should be smooth. Transfer to a measuring cup with a spout.
  • Pour the ganache over the cake allowing it to flow down the sides. Sprinkle the toasted coconut over the warm ganache and allow it to set. Serve at room temperature. Store any leftovers covered at room temperature for up to 3 days.

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