Every now and then I find a recipe that I saved to my phone ages ago and when I look at it I’m like, “really? You want to include that many weird ingredients or require that many steps to complete!? No thanks!” Of the 3 bundt cake recipes I had available, 2 of them required 8 eggs and one had a million steps. As 8 eggs are a bit too much to take from the pantry stores for my liking, I blocked off some time and decided to simplify this recipe A LOT!
I went bundt pan hunting with my IRL (in real life) blogger friend Tandy after she drove all the way from Gordons Bay to a disappointing Cake and Bake show in Cape Town. After we popped our heads in and visited all the stalls in under 30 minutes we left and went to the Waterfront instead. I found a gorgeous silicone bundt pan at Clicks for R80 and made a plan to use it. Once I started mixing the batter for this cake I noticed that the recipe called for a 12 cup bundt pan and, since I could see that my bundt pan would not hold 12 cups of cake batter without overflowing I greased up a loaf tin as well.
Remember to never, ever overfill your cake tins as overflowing cake batter makes a real mess of your oven and whatever falls out of the pan usually starts burning straight away. Please trust me when I say fill it to 75% full at the very most. Rather have more space than you need on top than a smokey kitchen with an oven that needs to be cleaned!
Banana Coconut Bundt Cake
Prep the following before you start:
125ml coconut flakes, lightly toasted in a dry pan over medium before you start (this is for the topping after icing)
180g butter, browned in the same pan after coconut has been set aside to cool
80ml rum, boiled up and reduced in same pan as above and set aside for the icing (boiling it removes the alcohol and makes it safe for kiddies to eat)
750ml cake flour, sifted
5ml bicarbonate of soda
5ml baking powder
2 large eggs, at room temperature
375ml brown sugar10ml vanilla extract250ml coconut flakes
5 large and very ripe bananas, mashed
250ml coconut milk
Preheat oven to 180 degrees celcius and grease a large bundt or cake tin and a loaf pan with butter.
Place browned butter (which has cooled) into a large bowl and add sugar. Beat well until creamy (about 5 minutes for electric mixer, 10 minutes by hand). Add eggs, beating well between each addition. Stir in vanilla, coconut and bananas and mix until well incorporated. Add sifted flour, bicarb and baking powder in 3 stages, alternating with coconut milk, scraping down the sides of the bowl between each stage.
Pour into prepped baking pans and bake for 30 minutes. Place foil (with dull side facing upwards) onto the cake tins at the 30 minute mark to prevent browning too quickly. Bake for a future 20-30 minutes until a toothpick inserted in the center comes out clean. Add another 5-10 minutes to the baking if necessary as some ovens need more time when it comes to banana cakes.
Cool cakes in their tins for 15 minutes before loosening and inverting onto a plate. Cool completely before adding the glaze and topping with toasted coconut.
500ml icing sugar, sifted
50-70ml rum (of the 80ml you reduced down earlier on) or milk
Mix rum and icing sugar together until thick and smooth and pour over cooled cakes. Add more water to the rum if the icing is too thick to pour or more milk if using the non-alcoholic option. Top with toasted coconut.