This Banana Coconut Bundt Cake is a great treat for you and a few friends
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 sugar
10ml vanilla extract
250ml coconut flakes
5 large and very ripe bananas, mashed
250ml coconut milk
500ml icing sugar, sifted
50-70ml rum (of the 80ml you reduced down earlier on) or milk
Preheat oven to 180 degrees Celsius 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.
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.
Recipe provided by Rumtumtiggs – a South African food blog by Tami Magnin.