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–+ servings

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.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 -10 servings

Ingredients
  

  • 2 3/4 cups all-purpose flour
  • 1 3.4oz (96g) package of instant Vanilla Jello
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup Muddy River Coffee Carolina Rum
  • 1/2 cup canned coconut milk full fat
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut cream
  • 2 large eggs
  • 3 large bananas very ripe and mashed
  • 1/2 cup SO Delicious coconut milk yogurt alternative
  • 1 cup plant butter softened
  • 1 cup granulated sugar
  • 2 cups powdered sugar
  • 2 tbsp Muddy River Coffee Carolina Rum
  • 2 tbsp coffee cool or room temp (or you can substitute with more coconut milk if you prefer less coffee flavor and more coconut flavor)
  • Garnish: 1/3 cup flake coconut you can toast the coconut first, if desired

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • Preheat oven to 350℉ / 176℃ and grease and lightly flour a 10-inch Bundt cake pan.
  • In a medium bowl, whisk together the flour, Jello mix, baking soda, baking powder and salt. Set aside.
  • In a separate medium bowl, whisk together rum, coconut milk, maple syrup, coconut cream, eggs, bananas and coconut yogurt until well blended.
  • In a large bowl, cream butter and sugar together until light and fluffy, about 2-3 minutes.
  • Starting with flour mixture, alternate with liquid mixture, adding about 1/2 cup at a time (no need to be exact) and mix on medium speed after each addition until all is incorporated.
  • Transfer batter to prepared cake pan and bake in center of oven for 48-55 minutes or until a wooden toothpick inserted in center comes out clean or with a few moist crumbs attached.
  • Let cool in pan on a rack for at least 15 minutes, then invert onto a cooling rack to continue cooling completely.
  • How to make rum glaze: To a medium bowl, add powdered sugar, rum and coffee, then stir with fork vigorously until smooth.
  • Spoon or drizzle glaze over cooled cake, then sprinkle with coconut flakes.
Keyword banana cake, rum cake, coconut cake, banana rum bundt cake, easy bundt cake recipe, coffee, bundt, cake, tropical, glaze, recipe, dairy free, rum dessert ideas
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