Banana Pineapple Coconut Mini Bundt Cakes

This recipe doesn't really have a good story behind it other than the fact that I had two over-ripe bananas that needed to be used up. Those bananas, along with a can of pineapple and some coconut oil turned into these delicious Banana Pineapple Coconut Mini Bundt Cakes!

This recipe makes a lot so I shared them with Faye, my Parents and some coworkers. Based on the positive feedback I received from everyone, this is a recipe I will definitely be making again! The cakes are easy to make, super moist and have lots of flavor, all thanks to two leftover bananas...

I hope you give this recipe a try.

Happy Cooking!

Banana Pineapple & Coconut Mini Bundt Cakes
Adapted from Poet in the Pantry
Makes 24

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3 cups all purpose flour
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon baking spice (or ground cinnamon)
1/2 teaspoon salt
3/4 cup sweetened, flaked coconut
3 large eggs, lightly beaten
2 medium over-ripe bananas, mashed
1 20oz can sliced pineapple rings, drained and juice reserved
1/4 cup coconut oil, melted
1/3 cup butter, melted
1/4 cup of the drained pineapple juice

Glaze
1 cup powdered sugar
4 tablespoons of the drained pineapple juice


PREPWORK:
Preheat oven to 350
Butter 24 mini bunt cups, or muffin cups
Cut Pineapple into small pieces.

1. Combine Flour, Sugars, Baking Soda, Baking Powder, Baking Spice and Salt in a large bowl using a whisk.. Add Shredded Coconut

2. In a separate bowl, combine Eggs, Banana, Pineapple, Coconut Oil, Butter and Juice.  Mixed together till all ingredients are well in combined.

3. Make a well in the middle of the flour bowl ingredients and add all the wet ingredients.  Slowly stir together till combined. do not over beat.

4. Add Pineapple Coconut Banana batter into each of the cups, filling 3/4 full.

5.Bake for 20-25 minutes
6. Remove from heat and cool for 10 minutes.  Remove from cups and put cooling rack to cool completely.

Once the mini cakes are cooled.. make the glaze

1. Combine powder sugar and pineapple juice.
2. Drizzle on top of each of the mini cakes.

Let a few minutes  pass for the glaze to dry. 
ENJOY!