How to Prepare the Best Banana Coconut Bundt Cake with Creamy Coconut Glaze.
Sometimes I think there's a group of monkeys in my house and they eat all the bananas. But sometimes my family doesn't eat them.
I always like to bake something out of a super-ripe banana. My recipe for a banana and pumpkin bundt cake is cold and absolutely delicious.
This delicate cake is layered with coconut flakes and served with a thin, creamy coconut that doubles the sweet pleasure from the marriage of two great flavor
There are so many good things about this dish. Aside from being incredibly moist, this coconut banana bundt cake is the perfect way to use up an overripe banana
1 cup of canola oil 1-1/4 cups of sugar 3 ½ cups of sifted flour 4 ripe medium banana 2/3 cup of buttermilk or sour milk 1 tablespoon of baking powder, leveled 1 teaspoon of baking soda, leveled ½ teaspoons of almond extract
Creamy Coconut Glaze: 1/4 cup of grated coconut flake 2 tablespoons of milk 1 tablespoon of softened butter ½ cups of confectioners’ sugar 1- ½ teaspoons of vanilla
Mix oil, sugar, bananas, eggs, cream, flour, baking powder, sour milk, baking soda, extracts, flour, and grated coconut in a large bowl.
Pour batter into a pan, bake at 350 degrees for 55-60 minutes, test for doneness with a cake tester, and cool for eight minutes before removing.
To create the Creamy Coconut Glaze, combine all ingredients until creamy, then pour it on top of the slightly warm cake. Enjoy!
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