Banana Coconut and Chocolate Chip Bundt Cake

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Making the perfect bundt cake is easy when your have all your ingredients measured and ready and have the right kitchen tools. One of my favorite kitchen baking tools is my stand mixer. It can be expensive, but if you love to bake, a stand mixer is well worth the investment. It’s the ideal kitchen tool for baking cakes. It is simple to use and allows you to be hands-free while adding ingredients. and mixing up the cake batter. A stand mixer has many attachments making it more efficient at making cake batter than a hand held mixer. I like to use the flat flex-edge beater blade when I am making cake batter. It continues to beat and mix ingredients together inside as well as along the bottom and sides of the bowl.

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Banana Coconut and Chocolate Chip Bundt Cake

Ingredients

  • 3 cups sifted white flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 4 tablespoons softened unsalted butter
  • 3/4 cup canola oil
  • 3/4 cup white granulated sugar
  • 1/4 cup light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup mashed well-ripened bananas (3-4 small- medium size bananas)
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 teaspoons instant espresso
  • 1/4 cup 2% milk
  • 1/2 cup semi-sweet chocolate chips (I used the mini chocolate chips)
  • 1/2 cup shredded unsweetened coconut

Chocolate Glaze 

5 ounces semi-sweet chocolate chips

1/2 cup 2% milk

1/2 teaspoon vanilla

1/2 cup Toasted Coconut 

Directions

  1. Preheat oven to 350 degrees F. Use a non-stick baking spray or lightly spray and flour a 12-cup Bundt pan.
  2. In a medium bowl whisk together the sifted flour, baking powder, and baking soda.
  3. Using a stand mixer on medium speed beat oil, unsalted butter, and granulated sugar, and brown sugar until light and fluffy. Add vanilla.
  4. On medium speed add eggs one at a time mix just until yolk disappears
  5. In a separate small bowl warm the milk in the microwave and whisk in instant espresso. Allow to cool to room temperature.
  6. On slow speed of standing mixer add the flour and milk and espresso mixture separately to the batter beginning and ending with flour in 3 additions.
  7. On slow speed mix in banana and sour cream.
  8. With a spatula gently fold in mini chocolate chips and shredded coconut by hand.
  9. Pour and spread cake batter evenly into the prepared bundt pan.
  10. Bake 50-55 minutes, or until a toothpick inserted comes out clean or cake is lightly brown and springs back.
  11. Allow the cake to cool in the pan for 15-20 minutes. Gently remove the cake from the pan by placing the cake up side down on a cooling rack. Continue to cool thoroughly.
  12. Prepare the chocolate glaze. In a small sauce pan slowly melt the semi-chocolate chips and 2% milk together, add the vanilla and stir until smooth. Drizzle over cooled cake.
  13. To make toasted coconut, spread 1/2 cup shredded coconut evenly on a microwave-safe plate. Microwave on high in 30-second increments until coconut begins to turn lightly golden brown, between 6 and 7minutes. Allow to cool and sprinkle over cake.

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