Banana Coconut Bundt Cake

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If you’re a fan of moist, flavorful cakes that are bursting with tropical vibes, this Banana Coconut Bundt Cake is going to be your new favorite dessert. Combining the natural sweetness of ripe bananas with the delightful texture and aroma of coconut, this bundt cake is as beautiful as it is delicious. Whether you’re enjoying it with your morning coffee, serving it at a brunch, or bringing it to a gathering, this cake delivers a perfect balance of flavors and a tender crumb that melts in your mouth. Plus, it’s incredibly easy to make—no complicated techniques or obscure ingredients required!

Why This Recipe Is a Must-Try

This Banana Coconut Bundt Cake stands out because it uses simple, wholesome ingredients to create a cake that’s both comforting and exotic. The bananas provide natural sweetness and moisture, eliminating the need for excessive sugar or fats. Coconut adds a lovely chewy texture and a subtle nutty flavor that pairs beautifully with the bananas. Using a bundt pan not only makes for an impressive presentation but also ensures the cake cooks evenly, giving you a golden crust with a soft interior.

What makes this cake truly special is how versatile it is. It’s perfect for any occasion—from a casual family dessert to a festive holiday treat. Plus, it’s made with ingredients that are easy to find and commonly stocked in most kitchens. Whether you’re a beginner baker or a seasoned pro, this recipe is straightforward, forgiving, and yields consistent results every time.

Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted (ensure it’s refined or unrefined based on your preference)
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded unsweetened coconut
• 1/2 cup buttermilk (or use a mixture of milk and lemon juice/vinegar as a substitute)
• Powdered sugar for dusting (optional)

How To Make Banana Coconut Bundt Cake

Step 1: Prepare Your Bundt Pan

Start by preheating your oven to 350°F (175°C). Generously grease your bundt pan with coconut oil or a non-stick spray, making sure every nook and cranny is coated. Lightly dust the pan with flour to ensure the cake releases easily after baking.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the mashed bananas, sugar, melted coconut oil, eggs, and vanilla extract. Whisk until the mixture is smooth and creamy. The bananas should be very ripe to create that perfect natural sweetness and moist texture.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Stir in the shredded coconut evenly so it’s well distributed throughout the flour mixture.

Step 4: Bring Wet and Dry Ingredients Together

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cake tender and light.

Step 5: Pour Batter Into Bundt Pan

Transfer the batter into your prepared bundt pan, smoothing the top with a spatula. Give the pan a gentle tap on the countertop to release any air bubbles trapped in the batter.

Step 6: Bake the Cake

Place the pan in the preheated oven and bake for 50–60 minutes. Check for doneness by inserting a toothpick into the center of the cake—it should come out clean or with just a few moist crumbs attached. If the cake starts browning too quickly on top, tent it loosely with aluminum foil halfway through baking.

Step 7: Cool and Serve

Allow the cake to cool in the pan for about 15–20 minutes. Then, carefully invert the bundt pan onto a wire rack to release the cake. Let it cool completely before dusting with powdered sugar or serving as is. This cake is delicious on its own or paired with a dollop of whipped cream or coconut yogurt.

Expert Tips

• Use very ripe bananas with plenty of brown spots—they’re sweeter and make the cake more moist.
• Make sure your eggs are at room temperature to help the batter mix more evenly.
• Don’t skip greasing and flouring the bundt pan thoroughly to avoid a sticky mess.
• Gently fold the ingredients together; overmixing can make the cake dense and tough.
• If you prefer a more intense coconut flavor, toast the shredded coconut lightly before adding it to the batter.
• Test for doneness starting at 50 minutes to avoid overbaking, which dries out the cake.
• Let the cake cool completely before slicing to maintain its structure and avoid crumbling.

Variations and Customizations

• Nutty Addition: Add 1/2 cup chopped walnuts or pecans for extra crunch and flavor.
• Chocolate Lovers: Stir in 1/2 cup mini chocolate chips or drizzle melted dark chocolate over the cooled cake.
• Glaze It Up: Make a simple glaze with powdered sugar and coconut milk to drizzle on top for added sweetness and moisture.
• Spiced Banana Coconut Cake: Add 1 teaspoon cinnamon and a pinch of nutmeg to the dry ingredients for a warm, cozy twist.
• Vegan Version: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use plant-based yogurt instead of buttermilk.
• Mini Bundt Cakes: Bake the batter in mini bundt pans for cute, individual servings perfect for parties.

How to Store Leftovers

Store your Banana Coconut Bundt Cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, keep it covered to prevent it from drying out. For longer storage, wrap the cake tightly in plastic wrap or foil and place it in the refrigerator for up to a week. Before serving, bring the cake to room temperature or warm slices in the microwave for about 15 seconds to restore its moist texture. You can also freeze the cake by wrapping it securely and placing it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before enjoying.

FAQ

Can I use regular oil instead of coconut oil?

Yes! You can substitute coconut oil with any neutral-flavored oil like vegetable or canola oil. However, coconut oil adds a subtle, delicious coconut flavor that complements the cake well.

What if I don’t have buttermilk on hand?

You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using it in the recipe.

Can I make this cake gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free baking blend, making sure it contains xanthan gum for structure. Baking times may vary slightly, so keep an eye on the cake while baking.

How do I prevent the cake from sticking to the bundt pan?

Thoroughly grease the pan with coconut oil or non-stick spray, then dust it lightly with flour, tapping out any excess. Using a silicone bundt pan can also help ensure easy release.

Conclusion

This Banana Coconut Bundt Cake is a delightful treat that combines the best of tropical flavors with classic baking comfort. Its moist texture, fragrant aroma, and beautiful presentation make it a perfect addition to any dessert spread. Easy to customize and forgiving in preparation, it’s an ideal recipe for bakers of all skill levels. Whether you stick to the original or try one of the suggested variations, this cake is sure to impress your family and friends. So gather your ingredients, dust off your bundt pan, and get ready to bake a cake that’s as delicious as it is stunning!