Banana Coconut Lime Bundt Cake
We are all getting ready for the holiday season, which means planning dinner parties and meals that go on for hours at a time. Yet, the dishes do not have to be labor intensive. This week my Sunday Supper family is showcasing Easy Holiday Entertaining.
I’m sharing with you Banana Coconut Lime Bundt Cake for two reasons; it is super easy to put together and it is a dessert worthy of a place on the holiday table.
There is an old jingle about ‘putting a lime in the coconut.’ I took this one step further by adding bananas. Two of the bananas are beaten into the ingredients and two of them are folded in at the end with the coconut. The lime glaze drizzled over the cake packs a zesty punch that blends beautifully with the cake.
Best of all, Banana Coconut Lime Bundt Cake freezes beautifully so you can make it ahead of time. I recommend freezing it before glazing. Once the cake thaws, drizzle the glaze on top.
I don’t know that this cake will ever become its own jingle but that’s okay because sharing the recipe and eating the cake is satisfaction enough for me.
| Banana Coconut Lime Bundt Cake | Print |
- Cake:
- 4 ripe bananas, divided
- 2¼ cups (10.40 ounces) all purpose flour
- ½ teaspoon (.10 ounces) baking soda
- ¼ teaspoon salt
- 11 tablespoons (5.5 ounces) unsalted butter, softened
- 1¾ cups (13.20 ounces) sugar
- 3 eggs
- 1¼ cups (3.70 ounces) sweetened shredded coconut
- 1 teaspoon (.10 ounces) vanilla extract
- Glaze:
- ¼ cup (1.65 ounces) lime juice
- 2 cups (9.35 ounces) confectioners sugar, more for a thicker glaze
- For the cake:
- Preheat the oven to 350°. Butter a 10 cup bundt pan and sprinkle it with sugar. Set aside.
- Mash two of the bananas in a small bowl just until they are clumply. You want pieces of banana in your final cake. Set aside.
- Whisk together the flour, baking soda and salt and set aside.
- Place the butter and sugar into a large mixing bowl. Beat the mixture until creamy. Mix in the two bananas that were not mashed. Add the eggs, one at a time.
- Blend in the dry ingedients followed by the vanilla.
- Remove from the mixer and fold in the mashed bananas and coconut.
- Spoon the batter into the prepared pan.
- Bake at 350° for 1 hour. Remove from the oven and cool on a cooling rack for 10 minutes. Place the cooling rack on top of the cake and flip over. Remove the pan. Cool completely before glazing.
- For the glaze:
- Stir together the lime and confectioners sugar. The thicker you want the glaze, the more confectioners sugar you will need.
- Pour the glaze into a quart size plastic freezer bag. Seal the bag and cut a small piece off one of the bottom corners. Squeeze the glaze over the cake in a back and forth motion.
Many thanks to our hostesses Michelle De La Cerda-Nash from Complete Savorist and Valerie Cathell Clark from Lifestyle Food Artistry. Be sure to check out the rest of the Sunday Supper family’s Easy Holiday Entertaining recipes.
Beverages
- Caramel Coffee by Party Food & Entertaining
- Christmas Cranberry Mojitos by Our Good Life
- European-Style Hot Chocolate by Cosmopolitan Cornbread
- Peppermint Hot Chocolate by My San Francisco Kitchen
- Pomegranate Sangria by The Redhead Baker
- Spiced Hot Milk Brandy by Nosh My Way
Appetizers
- Christmas Cranberry Dip by Fantastical Sharing of Recipes
- Festive Shrimp Bites by The Freshman Cook
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Krayl’s Easy Holiday Cheese Board by An Appealing Plan
- Mini Cheese Balls by Books n’ Cooks
- Pear Pancetta Goat Cheese Appetizer Bites by Food Done Light
- Beer Pull Apart Bread by Jane’s Adventures in Dinner
- Ranch Buffalo Chicken Dip by Table for Seven
- Shrimp Puffs by Cindy’s Recipes and Writings
- Smoked Salmon Dip by Palatable Pastime
- Smoked Salmon Shooters by Amee’s Savory Dish
- Spiced Nuts by Confessions of a Cooking Diva
- Tuscan White Bean and Sausage Dip by The Complete Savorist
- Ultimate Taco Dip by Momma’s Meals
Main and Side Dishes
- Fruited Wild Rice by Magnolia Days
- Harvest Roast Chicken with Grapes, Olives, and Potatoes by Hezzi-D’s Books and Cooks
- Holiday Seafood Fest (La Grande Zuppa del Costiera Amalfitana) by Monica’s Table
- Make ahead Parmesan Mashed Potatoes by A Day in the Life on the Farm
- Pasta With Duck Sugo by The Food Hunter’s Guide to Cuisine
Desserts and Baked Goods
- Apple Brown Betty by Curious Cuisiniere
- Apple Panna Cotta by Caroline’s Cooking
- Banana Coconut Lime Bundt Cake by Desserts Required
- Chocolate Sheet Cake by That Skinny Chick Can Bake
- Cinnamon Raisin Peanut Butter Oatmeal Cookies by Take A Bite Out of Boca
- Gluten Free Key Lime Tartlets by Gluten Free Crumbley
- Grown Up Peppermint Bark with Sambuca by Lifestyle Food Artistry
- Microwave Carob Fudge by Pies and Plots
- Orange and Dark Chocolate Chunk Scones by The Texan New Yorker
- Pumpkin Chocolate Chip Bread by Ruffles & Truffles
Plus a No Stress Party Checklist and Recipes for Easy Entertaining by Sunday Supper
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Very tasty sounding cake! Yum!
Sue,
Thanks so much!
I love Bundt cakes and this combination sounds like a winner!!!
Thanks so much, Liz. There is something very special about bananas, coconut and lime!
You make it look so easy!
Aw, shucks, Cindy. Thank you! 🙂
Sounds delicious and a little taste of the tropics is always a welcome treat during the cold winter season.
You are so right, Wendy!
Bundt cake is perfect for entertaining. It’s simple, but looks so elegant and tastes so good!
Thanks so much, Lydia!
What a gorgeous cake! Going on my to-make list this holiday season 😉
Kristianne,
Thank you. I love reading this!!
What an interesting combination of flavors, sounds (and looks) delish. And I love anything that freezes well, not only over the holidays, but with my son home for such a short time, I don’t want to be spending his entire visit in the kitchen.
Karen,
Thank you. It really is important to have available time when our ‘babies’ come home and they do love the treasures found in the freezer!