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

Ingredients

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.