Banana Coconut Bundt Cake With Espresso Ganache Glaze Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
• Combine brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg in a large bowl; mix until well blended. Stir in flour mixture. Fold in mashed banana and shredded coconut until evenly combined. Spoon batter into the prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven; turn over onto a wire rack to cool, about 30 minutes.
• Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt together in a bowl; stir until mixture is creamy. Drizzle over cooled cake.

Steps:

• 1. Preheat oven to 350° ; Grease and flour a 9" bundt pan. ( I use the spray with flour in it )
• 2. For the filling : Cream together the cream cheese , sugar , coconut and set aside.
• 3. For the batter : Cream butter and sugar until smooth ; Beat in eggs, one at a time. Add bananas, buttermilk and extract.
• 4. Sift dry ingredients together and beat into banana mixture until all blended together.
• 5. Pour half of batter into pan.
• 6. In the center of the batter Carefully spoon in the coconut filling ; being careful not to touch the sides of the pan.
• 7. Top with the remaining cake batter.
• 8. Bake in 350°, about 50- 60 minutes. cake sides should release from the pan easily.
• 9. Let cool in pan on a wire rack for 10 minutes before removing cake from the bundt pan.
• 10. Place the cake to cool on the wire rack for 30 minutes before dusting with powdered sugar or drizzling with a glaze of 2 cups powdered sugar and 2 tablespoon of milk , combined until mixed thoroughly and consistency of glaze.

Steps:

• In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. , Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut. , Bake at 375° for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up. , In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
• In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
• Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
• Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
• To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.