Moist Banana Coconut Bundt Cake with Sweet Vanilla Glaze

Prep: 15 minCook: 1 hr 5 min1 cake (12 slices)mediumAmerican
Moist Banana Coconut Bundt Cake with Sweet Vanilla Glaze

A tender, moist bundt cake that perfectly balances the tropical sweetness of ripe bananas with chewy coconut flakes throughout. The rich butter base creates an incredibly soft crumb while vanilla extract enhances the fruit flavors. Topped with a simple powdered sugar glaze and toasted coconut, this cake makes an impressive centerpiece for brunches, potlucks, or casual family desserts. The bundt shape ensures even baking and creates beautiful slices that showcase the golden color and coconut texture.

VegetarianNut-Free

Ingredients

Yield: 1 cake (12 slices)
  • 1 cup butter, softened
    coconut oil1:1vegandairy-free

    soften at room temp

    Full guide →
  • 2 cups granulated sugar
  • 4 eggs
  • 3 ripe bananas, peeled and mashed
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
    gluten-free flour blend1:1gluten-freegluten-free

    use 1:1 baking blend

  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup sweetened coconut flakes
  • sweetened coconut flakes, for topping(optional)
  • 1 cup powdered sugar
  • 2 tbsp milk
    coconut milk1:1dairy-freedairy-free

    use canned coconut milk

    Full guide →
  • toasted coconut, for garnish(optional)

Instructions

  1. 1

    Preheat oven and prepare bundt pan with butter and flour or cooking spray

  2. 2

    Beat butter and sugar until light and fluffy

  3. 3

    Add eggs one at a time, beating well after each addition

  4. 4

    Stir in mashed bananas and vanilla extract

  5. 5

    Combine flour, baking powder, and salt in separate bowl

  6. 6

    Mix dry ingredients into wet ingredients until just incorporated

  7. 7

    Fold in coconut flakes and transfer to prepared pan

  8. 8

    Bake until golden brown and toothpick comes out clean

  9. 9

    Cover with foil if browning too quickly

  10. 10

    Cool completely on wire rack before removing from pan

  11. 11

    Invert onto serving plate and prepare glaze with powdered sugar and milk

  12. 12

    Garnish with toasted coconut

Tips

Tip 1

Use very ripe bananas with brown spots for the best flavor and natural sweetness in your cake.

Tip 2

Cool the cake completely before removing from the pan to prevent sticking and breaking.

Tip 3

Toast extra coconut flakes in a dry skillet for a deeper, nuttier flavor in the garnish.

Good to Know

Storage

Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week

Make Ahead

Can be made 1 day ahead and stored covered at room temperature before glazing

Serve With

Serve at room temperature, cut into thick slices with a sharp knife

See pairing guide →

Common Mistakes

Watch

Cool cake completely to avoid breaking when removing from pan

Watch

Don't overmix batter to avoid tough texture

Substitutions

Dairy-Free Swaps

butter→
coconut oil1:1vegandairy-free

soften at room temp

Full guide →
milk→
coconut milk1:1dairy-freedairy-free

use canned coconut milk

Full guide →

Gluten-Free Swaps

all-purpose flour→
gluten-free flour blend1:1gluten-freegluten-free

use 1:1 baking blend

Find more substitutions →

FAQ

Can I make this cake without a bundt pan?

Yes, use two 9-inch round pans and reduce baking time to 35-45 minutes, checking for doneness with a toothpick.

How do I know when the cake is done baking?

Insert a toothpick halfway between the outer edge and center of the pan - it should come out clean or with just a few moist crumbs.

Can I freeze this banana coconut cake?

Yes, wrap the unfrosted cake tightly and freeze for up to 3 months. Thaw completely before glazing and serving.