Banana Pineapple Bundt Cake with Coconut Rum Glaze - Poet in the Pantry
"It’s dark these days. Very dark. I wake up before dawn. I leave for work just as the sun is starting to make its way over the hill behind our house. And by the time my work day is complete, it’s dark again. Winter will be upon us soon, though I can feel the oppression ... [Read more...]..."
INGREDIENTS
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1 cup pecans, coarsely chopped
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3 cups all-purpose flour
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2 cups granulated sugar
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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½ teaspoon kosher salt
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3 large eggs, lightly beaten
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4 large ripe bananas, lightly mashed
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1 8-ounce can crushed pineapple (do not drain)
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¼ cup coconut oil, melted
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¼ cup (4 Tablespoons) unsalted butter, melted
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1½ teaspoons vanilla extract
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¼ cup coconut rum
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1 cup powdered sugar (sifted, if you want to ensure no lumps)
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2-4 Tablespoons canned coconut milk, well shaken
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2 Tablespoons coconut rum
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