Banana Coconut Lime Bundt Cake
Cuisine: Holiday, Baking, Cake, Bundt
Author: Betsy Cohen
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Banana Coconut Lime Bundt Cake freezes beautifully. For best results, glaze once the cake thaws.
  • 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
  1. For the cake:
  2. Preheat the oven to 350°. Butter a 10 cup bundt pan and sprinkle it with sugar. Set aside.
  3. 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.
  4. Whisk together the flour, baking soda and salt and set aside.
  5. 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.
  6. Blend in the dry ingedients followed by the vanilla.
  7. Remove from the mixer and fold in the mashed bananas and coconut.
  8. Spoon the batter into the prepared pan.
  9. 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.
  10. For the glaze:
  11. Stir together the lime and confectioners sugar. The thicker you want the glaze, the more confectioners sugar you will need.
  12. 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.
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