Banana Coconut Rum Cake
Dairy Free
This dairy-free Banana Coconut Rum Cake is extremely moist and full of tropical flavors that combine for a delicious and sweet indulgent Bundt cake. It is topped with a rum sugar glaze that has a hint of coffee flavor and sprinkled with flaked coconut. I made this cake for Father’s Day with all my dad’s favorite flavors packed in and it turns out my dad has really good taste. Everyone loved it and I do believe this is MY new favorite cake! 😋
If you are ever in Belmont, NC I would highly recommend stopping in the Muddy River Distillery along with other activities such as a visit to the beautiful riverfront park, large antique mall, art galleries or several amazing restaurants downtown. We were thoroughly impressed with the service and food at Nellie’s Southern Kitchen which is owned by the Jonas Brothers and inspired by their great grandmother who was an excellent cook, loved music, devout in her faith and gracious hostess that made people feel at home, which was definitely the vibe at their restaurant.
Okay, okay…back to the delicious Banana Coconut Rum Cake! You can use a 10- or 11-inch Bundt pan, just adjust cooking time slightly. I used a 10-inch pan, and it serves about 8-10 people.
Let’s begin!
How to make a banana coconut rum cake
Ingredients:
Instructions:
Preheat oven to 350℉ / 176℃ and grease and lightly flour a 10-inch Bundt cake pan.