When I was pregnant with my middle child (who’s now 3) I got on a coconut kick, I would spend tons of time online finding recipes for baked goods with coconut and this was one I found and have used over and over.  

Preschool Graduation!

The last time I made it though I wanted it to be a bit fancier, my daughters preschool class was having a little potluck graduation party and thought I could use my bundt pan with a bit of icing on top to make it special. It was SO good! I’m in love with my bundt pan and can’t wait to try another recipe in there!

Awesome turn out at the potluck!

Pre heat oven to 350 and prep bundt pan with spray oil

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3-4 very ripe bananas, mashed
• 1/2 cup melted organic virgin coconut oil
• 3/4 cup sugar
• 2 large eggs, at room temperature
• 1/3 cup yogurt
• 1 tsp coconut extract
• 3/4 tsp vanilla extract
• 1/2 cup sweetened flaked/shredded coconut

For the icing & toasted coconut

• 1/2 cup water
• 1/4 cup + 1/2 cup sweetened flaked/shredded coconut
• 1/4 tsp coconut extract
• 1 cup powdered sugar

Combine the dry ingredients: flours, baking soda, baking powder, and salt.

In a large bowl, mash the bananas. Add the coconut oil, sugar, eggs, yogurt, extracts, and 1/2 cup coconut. Stir the dry ingredients into the wet ingredients until just combined.

Transfer the batter into the prepared bundt pan. Bake for 45-60 minutes, until a toothpick inserted in the middle comes out clean. Let sit in the pan for 10 minutes or so and then tap the pan to make sure it seems loose, then turn over onto plate. Let cool.

While the bread is cooking:

Prep coconut for toasting by laying 1/2 cup coconut on cookie sheet and set aside. When bread is done put coconut in the oven for 2-5 minutes, until it is a mix of brown and white coconut. You need to watch it very closely! If it gets too brown you can mix a bit of “raw” coconut in with it before sprinkling on top as long as it’s not burnt.

Combine 1/2 cup water, 1/4 cup coconut and 1/4 tsp coconut extract in small sauce pan, simmer for a couple of minutes on medium heat to get the coconut flavor in the water (if you have coconut milk you could use that instead of doing this method, I didn’t have any so I did this). Strain the coconut from the water and in a separate bowl mix 2-3 tablespoons of the coconut water with 1 cup of powdered sugar. Set aside.

Once bread has cooled a bit pour the icing on top and then quickly sprinkle on the toasted coconut. The icing will dry and the toasted coconut will not stick if you don’t do it somewhat quick.