This banana cake goes tropical with its accents of coconut and rum flavoring.
1 1/2 cups sugar
3/4 cup Land O Lakes® Butter softened
1/4 cup buttermilk
3 large Land O Lakes® Eggs
2 teaspoons rum extract
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking 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
*Substitute 1/2 teaspoon vinegar or lemon juice plus enough milk to equal 1/4 cup. Let stand 5 minutes.
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.
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.
Explore reviews fromour online community
Great use for old bananas. Loved this cake and so did everyone at work. I did make one substitution. I had some coconut sugar, so I used that instead of the white.
I make this for Church almost every Sunday the plate is always empty everyone raves about this cake
The classic Bundt® cake is fancy enough to show off to guests and easy enough to make -for any occasion. We love it because it’s almost endlessly versatile and barely needs any adornment at all.
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