Coconut Banana Bundt Cake

Just a marble cake; not a picture of this recipe.

Sometimes when making a recipe, whether from a book or a 'secret' recipe, there is always some batter leftover. What do you do? Make a mini-cake, mini-bundt, mini-loaf, cupcake or throw out the batter. Usually I would just make a mini-something and give it away, send it in to work, or eat it for breakfast the next morning.

I've never made a marble cake. I've always wanted to just never got around to doing it. Having leftover batter makes making a marble cake easy. Most batter will keep up to 4 days, so instead of cooking a mini-something or throwing away the batter make a Marble Cake.

I've halved some recipes that I use for normal cakes and decided to make a tropical bundt cake since the winter has finally arrived her in MA.  Enjoy!

Ingredients:  (Banana) 1.25 tsp baking powder, .25 sea salt, 1.25 c flour, 3 oz. butter, .75 c + 3 TBSP sugar, 2 eggs*, .5 c milk, .75 tsp pure vanilla, .50 mashed banana, 1 tsp pure banana extract (Coconut) 1.25 c flour, 1.25 tsp baking powder, .25 sea salt, 3 oz. butter, .75 c + 3 TBSP sugar, 2 eggs*, .75 tsp pure vanilla, .5 c coconut milk, 1 tsp pure coconut oil (extract)

Instructions: (1)Preheat oven to 350 and grease and flour your pan. (2) Repeat steps 2-5 for each cake separately. Sift flour, powder, sea salt for each cake separately and set aside. (3) Cream butter then add sugar slowly. (4) Add eggs one at a time and mix well. (4) Mix milk and extracts. (5) Beginning and ending with flour mixture, add a-third of the flour mixture to the butter-sugar mixture then add half of the milk mixture and repeat until all flour and milk are incorporated. (6) Banana cake: add the mashed banana to the mixture and blend. (7) Take one of the batters and spoon half of it into the prepared pan. (8) Top with half of the second batter and using a butter knife, make a zig-zag or circular pattern in the batter. (9) Top with first batter and then again with second batter followed by making the zig-zag/circular pattern. (10) Bake cake for roughly 40 minutes or until cake tester comes out clean. Cool on wire rack for 10 minutes or so and then invert and cool completely.

*Use room temperature eggs.
*Top the cake with a cream cheese frosting. I would make a coconut cream cheese frosting for that little bit of a tropical feel. I would also maybe decorate it with some flakes of coconut and banana chips.