Easy Tropical Chiquita Banana Coconut Mini Bundt Cakes Recipe

Here is a tropically kicked-up version of banana cake, infused with extra banana and coconut. Using a coating of turbinado sugar in the pan makes a sweet crunchy coating. You can use a mini bundt cake pan or jumbo muffin pans; invert the cakes to decorate and serve. This cake is nice and light and perfect topped with fresh bananas, pineapple or strawberries. A dollop of fresh whipped cream makes this a fabulous dessert.

Ingredients:

•   Canola cooking spray
• 3   Tbsp. Turbinado sugar
• 2 1/2   cups All-purpose flour
• 1   cup toasted Unsweetened coconut, cooled
• 2   tsp. Baking powder
• 1/2   tsp. Baking soda
• 1/2   tsp. Salt
• 3   Chiquita Bananas, very ripe , peeled
• 1/2   cup Cream of coconut
• 1/2   cup Low-fat sour cream
• 1   tsp. Vanilla extract
• 1/2   tsp. Banana extract
• 1/2   cup Butter, softened
• 1   cup Sugar
• 2   large Eggs
•   Optional Toppings: Orange marmalade, turbinado sugar, or fresh fruit for garnish

Instructions For:

Easy Tropical Chiquita Banana Coconut Mini Bundt Cakes Recipe

Preheat the oven to 350 degrees F. Lightly coat 12 jumbo muffin cups or mini bundt cake cups with cooking spray. Sprinkle the inside of each cup evenly with turbinado sugar. Tap out any excess sugar. In a large mixing bowl, whisk together the flour, toasted coconut, baking powder, baking soda and salt, and set aside. In another large mixing bowl mash the bananas with a fork until smooth. Whisk in the cream of coconut, sour cream and extracts; whisk just until smooth. With an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy; about 3 minutes. On medium speed, add the eggs, one at a time; beat just until blended. On medium speed, alternately add the reserved wet and dry ingredients into the butter mixture; start and end with the dry. Start each addition on low speed for 30 seconds and then medium speed just until combined. Add the batter to the prepared pans and bake on the middle oven rack for 25 to 30 minutes. Cool in the pan for 15 minutes and then invert and cool completely on a serving plate. Add optional toppings just before serving: orange marmalade, fresh fruit, or a sprinkle of turbinado sugar. —-- Recipe idea and photo courtesy of Lorraine Stevenski for the Ultimate Chiquita Banana Recipe Contest.

Nutrition Information Per Serving:

Calories 330; Total Fat 15 g (Sat 10 g, Trans 0 g, Poly 0.5 g, Mono 2.5 g); Cholesterol 55 mg; Sodium 320 mg; Potassium 220 mg; Total Carbohydrates 47 g; Dietary Fiber 2 g; Total Sugars 23 g; Protein 5 g. Percent Daily Value: Vitamin A 8%; Vitamin B6 8%; Vitamin C 4%; Vitamin D 2%; Calcium 4%; Iron 4%.

Found at: http://www.chiquitabananas.com/Banana-Recipes/Tropical-Banana-Coconut-Mini-Bundt-Cakes-recipe.aspx