1 1/2 cups sugar
1/4 cup buttermilk*
2 teaspoons rum flavoring
2 1/4 cups all-purpose flour
1 1/4 teaspoons soda
1/2 teaspoon salt
3 large (1 1/2 cups) ripe bananas, mashed
3/4 cup sweetened flaked coconut
1 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons milk
Heat oven to 325°F. Grease and flour 12-cup Bundt® pan; set aside.
Combine sugar and butter in bowl. Beat on medium speed until creamy. Add buttermilk, eggs and rum flavoring; beat until well mixed. Add flour, soda and salt. Beat at low speed, scraping bowl often, until well mixed. Add mashed bananas and coconut; continue beating until well mixed.
Pour batter into prepared pan. Bake 60-75 minutes or until long toothpick inserted into center comes out clean. (If top of cake is browning too much, cover with piece of aluminum foil and continue baking.) Cool in pan 5 minutes. Invert onto cooling rack; remove from pan. Cool 1 hour.
Combine powdered sugar, vanilla and enough milk for desired glazing consistency in bowl. Drizzle over cooled cake.
*Substitute 1/2 teaspoon vinegar or lemon juice plus enough milk to equal 1/4 cup. Let stand 5 minutes.
Save bananas when they get too ripe to eat. Peel and place them in a resealable plastic freezer bag; store in freezer. Take out the number of bananas needed for recipe and thaw briefly.