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Banana Coconut Bundt Cake1
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Banana Coconut Bundt Cake

This Banana Coconut Bundt Cake combines ripe bananas and shredded coconut to create a moist, flavorful dessert with tropical vibes, perfect for any occasion.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Banana, Bundt Cake, Coconut, Easy, Moist, Tropical
Servings: 8 servings

Ingredients

  • 3 ripe bananas mashed (about 1 1/2 cups)
  • 1 cup granulated sugar
  • 1/2 cup coconut oil melted (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 milk and lemon juice/vinegar substitute)
  • powdered sugar for dusting (optional)

Instructions

  • Preheat your oven to 350°F (175°C). Generously grease your bundt pan with coconut oil or non-stick spray, then lightly dust with flour.
  • In a large mixing bowl, combine mashed bananas, sugar, melted coconut oil, eggs, and vanilla extract. Whisk until smooth and creamy.
  • In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Stir in shredded coconut evenly.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with dry ingredients. Mix gently until just combined.
  • Pour the batter into the prepared bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
  • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  • Allow the cake to cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Equipment

  • Bundt pan
  • Mixing Bowl
  • Whisk
  • Spatula
  • Sifter
  • Wire Rack

Notes

Use very ripe bananas with brown spots for sweetness and moisture. Eggs should be at room temperature. Avoid overmixing the batter. Toast shredded coconut for more intense flavor. Test doneness starting at 50 minutes to avoid overbaking. Cool completely before slicing. Variations include adding nuts, chocolate chips, glaze, spices, or making vegan/gluten-free versions. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate/freeze for longer storage.