This banana coconut rum cake packs the right punch of booziness with the nice and cozy hug of banana bread, a contact of spice, and refined however wealthy coconut. It is a foolproof, nearly one bowl cake that everybody I fed it to liked. We ate this with vanilla ice cream and further icing – I made one other batch to ensure we had some extra to slather on to every slice.
Including a pinch of salt to the icing, and maybe a tiny bit additional salt within the cake as nicely, may also help stability the sweetness a bit. I did need to bake the cake for a couple of minutes longer than advised, so checking to see when the tester comes out clear to your cake is a should. All in all, this cake is completely moist and one way or the other tastes refined, enjoyable, and homey all on the identical time. I can’t wait to make this once more!
