Step 1

Adjust oven rack to middle position and preheat oven to 350°F. Grease and flour a 10- to 12-cup bundt pan.

Step 2

In a stand mixer fitted with a paddle attachment, beat sugar, butter, and salt on medium speed until lightened, about 2 minutes. Add eggs, one at a time until incorporated. Add bananas, sour cream, and vanilla.

Step 3

In medium bowl, whisk flour, baking powder, cinnamon, and baking soda. Reduce mixer speed to low and add flour mixture until just incorporated. Fold in nuts and coconut.

Step 4

Spoon batter into pan and bake until just firm and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in pan for 30 minutes, then invert onto wire rack to cool completely before glazing.

Step 5

In small bowl, stir confectioners' sugar with rum. Drizzle over cake. Let set, about 15 minutes.