Banana Coconut Rum Cake (dairy free)

Step 1

Preheat oven to 350℉ / 176℃ and grease and lightly flour a 10-inch Bundt cake pan.

Step 2

In a medium bowl, whisk together the flour, Jello mix, baking soda, baking powder and salt. Set aside.

Step 3

In a separate medium bowl, whisk together rum, coconut milk, maple syrup, coconut cream, eggs, bananas and coconut yogurt until well blended.

Step 4

In a large bowl, cream butter and sugar together until light and fluffy, about 2-3 minutes.

Step 5

Starting with flour mixture, alternate with liquid mixture, adding about 1/2 cup at a time (no need to be exact) and mix on medium speed after each addition until all is incorporated.

Step 6

Transfer batter to prepared cake pan and bake in center of oven for 48-55 minutes or until a wooden toothpick inserted in center comes out clean or with a few moist crumbs attached.

Step 7

Let cool in pan on a rack for at least 15 minutes, then invert onto a cooling rack to continue cooling completely.

Step 8

How to make rum glaze: To a medium bowl, add powdered sugar, rum and coffee, then stir with fork vigorously until smooth.

Step 9

Spoon or drizzle glaze over cooled cake, then sprinkle with coconut flakes.