This tropical cake is a wonderful mix of banana and pineapple, with a hint of coconut from coconut cream. Perfect for a tropical vacation cake.
This month my Bundt Baking group is taking a tropical vacation and we are traveling by Bundt pan. Our lovely cruise director is Christiane from Taking on Magazines. Climb aboard as we cast off for sunny climes and don’t forget to check out the aft end of this post for all the tropical vacation inspired Bundts we have baked for you today.
Mine comes to you by way of South America and was adapted from this recipe on My Colombian Recipes.
For the cake batter:
1 cup or 200g sugar
1/4 cup or 60g butter
2 ripe bananas
1 1/2 cups or 190g flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup or 240ml unsweetened coconut cream (not milk)
1 small can (8 oz or 227g) pineapple chunks in light syrup
3/4 cup or 95g powdered sugar
1 tablespoon + pineapple syrup from can till desired drizzling or pouring consistence is reached
Preheat oven to 350°F or 180°C. Grease and flour a 10- or 12-cup Bundt pan. The 10-cup will give you a taller cake than mine as I used a 12-cup.
Drain the pineapple chunks and save the syrup. We will use some of it for the glaze.
Chop the chunks up into small pieces. Tip the cutting board up on one end and let the extra juice drain off the other side. I put some paper towels there to catch the runoff but you can put a plate or put the whole thing in a clean sink.
Cream the butter and sugar together in a mixing bowl with electric beaters or in the bowl of your stand mixer. Add in the bananas and beat again to mash and combine.
Add the eggs and beat again.
In a separate bowl, sift together your flour, baking powder, baking soda and salt.
Add the pineapple bits to the flour mixture and stir it about lightly to coat the pineapple with flour and separate the bits.
Add the flour/pineapple to the mixing bowl along with the coconut milk. Beat to combine.
Pour the batter into your prepared Bundt pan and bake in your preheated oven for 35-40 minutes or until a wooden toothpick or skewer comes out clean.
Leave to cool for about 10 minutes and then turn out on a wire rack to cool completely.
To make the pineapple glaze, measure your powdered sugar and a pinch of salt into a small bowl and add one tablespoon of the light syrup reserved from the can of pineapple. Mix well.
Drizzle or pour the glaze over the cake when it is completely cool.
Check out all the lovely tropical Bundts we have for you this month!
- Banana Coconut Pineapple Bundt by Food Lust People Love
- Banana Pineapple Mini Bundt Cakes by I Love Bundt Cakes
- Banana Rum Cake by Jane's Adventures in Dinner
- Bounty Bundt Cake by Baking in Pyjamas
- Bundt Cake Tropical by La mejor manera de hacer …
- Chocolate Coconut Tres Leche Bundt Cake by The Whisking Bowl
- Drømmekage (Danish Dream Cake) Bundt Cake by Brooklyn Homemaker
- Golden Tropical Coconut Bundt Cake by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Key Lime Bundt Cake by Taking On Magazines
- Lava Flow Bundt Cake by All That's Left Are The Crumbs
- Lime-Coconut Bundt Cake by Palatable Pastime
- Piña Colada Rum Bundt Cake by Making Miracles
- Pineapple Upside Down Coconut Cake by Adventures in All Things Food
- Speckled Tropical Bundt Cake by I Camp in my Kitchen
- Tequila Sunrise Bundt Cake by Los Chatos Chefs
- Tres Leche Bundt with Pineapple and Strawberry Whipped Cream by A Day in the Life on the Farm
- Tropical Hummingbird Bundt Cake by Tartacadabra
- Tropical Supreme Cake with Rum Cream Cheese Glaze by Sew You Think You Can Cook
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