COCONUT & BANANA BUNDT CAKE #BUNDTBAKERS

Yield: 1 Bundt Cake

Delicious!

The busy period at work is finally over (sorta) so I have finally been able to get back into my baking and what better way than this month’s bundt challenge from the ‘Bundt Bakers’ group. Our theme for the month: Coconut! Whilst I like coconut I sometimes feel that it can be too dry at times so I thought I would use coconut milk in the cake batter and Malibu (Coconut Rum) in the glaze.

The cake itself if fantastically moist with the combination of banana and coconut milk and they blend together without overpowering each other. If you want substitute the vanilla bean paste with a tablespoon of vanilla extract. I am sure you will enjoy this cake as much as I do!

A big shout out to my new Bundt Baking friends and especially to Terri Truscello Miller at http://loveandconfections.blogspot.com/ for hosting this month’s event.

TIME:

20mins Preparation + overnight for the eggs & unsalted butter
60mins Baking

EQUIPMENT:

Mix Master with Paddle Blender
10-12 cup Bundt Pan
Spatula / Rubber Scraper
Kitchen Scales
Measuring Spoons
Measuring Cup
Mixing Bowls x2
Wire Rack
Baking Paper

INGREDIENTS – Malibu Glaze:

Ingredient	Note	Weight (Metric)	Weight (Imp.)	Volume
Icing Sugar	Also known as confectioners’ sugar	115g	4oz	1 cup
Double Cream		60mL	2 fl oz	¼ cup
Malibu		60mL	2 fl oz	¼ cup

METHOD – Malibu Glaze:

In a small mixing bowl, whisk together the icing sugar, cream and Malibu until smooth, put aside until ready to use

INGREDIENTS – Cake:

Ingredient	Note	Weight (Metric)	Weight (Imp.)	Volume
Caster Sugar	Also known as super fine sugar	225g	7.9oz	1 cup
Unsalted Butter	At room temperature – softened	125g	4.4oz	½ cup
Eggs – Large	At room temperature			2
Banana’s	Ripened and soft			3
Coconut Milk		250mL	8.5 fl oz	1 cup
Vanilla Bean Paste				1 tsp
Plain Flour	Also known as all purpose flour	240g	9oz	2 cups
Baking Powder				½ tsp
Baking Soda				½ tsp
Salt				½ tsp

METHOD – Cake:

Pre-heat oven to 180°C / 350°F
Grease the bundt pan
Sift together the plain flour, baking powder, baking soda and salt into a mixing bowl and put aside
In the mix master, beat together the caster sugar and unsalted butter on a medium-low speed until light and fluffy and well combined
- Using a spatula, scrape down the bowl of the mixer to ensure everything is fully combined
Add the eggs one at a time, ensuring that they are fully incorporated before adding the next egg
- Using a spatula, scrape down the bowl of the mixer to ensure everything is fully combined
Add the vanilla bean paste and banana and mix until combined
- Note you may find the mixture looks curdled but it will be fine once the flour is added
- Using a spatula, scrape down the bowl of the mixer to ensure everything is fully combined
Add a third of the flour mixture and mix until just combined
- Using a spatula, scrape down the bowl of the mixer to ensure everything is fully combined
Add half of the coconut milk and mix until just combined
- Using a spatula, scrape down the bowl of the mixer to ensure everything is fully combined
Add the second third of the flour mixture and mix until just combined
- Using a spatula, scrape down the bowl of the mixer to ensure everything is fully combined
Add the remaining half of the coconut milk and mix until just combined
- Using a spatula, scrape down the bowl of the mixer to ensure everything is fully combined
Add the remaining third of the coconut milk and mix until just combined
- Using a spatula, scrape down the bowl of the mixer to ensure everything is fully combined
Pour batter into the greased bundt pan
Bake for 60 minutes on until a skewer inserted into the cake comes out clean
Place the cakes on a wire rack and leave to cool for 15 minutes
Gently invert the cake onto a wire rack and allow to cool completely
Gently drizzle half of the glaze over the cooled cake, reserving the other half for serving with the cake

: Caster sugar and unsalted butter creamed

: Eggs added to the creamed sugar and butter

: Banana and vanilla bean added to the mixture

: Ready to bake

: Cake is baked and cooling ready to glaze

The cake will keep in an air tight container in a cool place for 2 days

Glazed cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here. http://www.pinterest.com/flpl/bundtbakers/ Links are also updated after each event on the BundtBaker home page. http://www.foodlustpeoplelove.com/p/bundtbakers.html

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com.