Vanilla Bundt Cake with Vanilla Bean Glaze and Banana Split Toppings

Instructions

1. Instructions:
2. Preheat the oven to 325°F (170°C).
3. This cake likes to stick! Carefully prepare a 15-cup Classic Bundt pan with cake goop painting it on generously with a pastry brush. Spray the pan with Bakers Joy baking spray with flour, and then dust with flour. Gently tap out any excess flour. (sounds excessive, but trust me, the high sugar content makes it like to stick!)
4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in both vanillas.
5. In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon or scoop batter into prepared pan.
6. Bake until a wooden pick inserted near center comes out clean, about 1 hour and 5 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
7. While cooling, make the Pineapple Dessert Topping, Strawberry Dessert Topping, Chocolate Dessert Topping, and Toasted Coconut (all are optional. Choose your favorite, or all of them!)
8. Make the Vanilla Bean Glaze: In a small bowl, add 2 cups powdered sugar, 1 tsp vanilla bean paste, 1 tablespoon vanilla extract, and enough heavy cream to make it thick enough to scoop on and slightly drip down but not runny!
9. When Bundt Cake is completely cooled, scoop the Vanilla Bean Glaze over the top, and carefully coat the top.
10. Sprinkle the glaze with toasted coconut while it’s still wet.
11. Serve the cake with a banana split toppings bar! Let your guests choose which topping they want: 1, 2, or all 5!
12. Pineapple Dessert Topping
13. Add all 3 ingredients to a medium saucepan, stir, and cook over medium heat until bubbling and thickened, stirring constantly.
14. Strawberry Dessert Topping
15. In a small bowl, measure 3 tablespoons warm water and add 1 tablespoon cornstarch. Stir until dissolved.
16. In a medium saucepan, add the strawberries, zest and juice of ½ lemon, and ¼ cup sugar. Mix.
17. Add the cornstarch mixture to the saucepan.
18. Cook over medium heat until bubbling and thickened.
19. Chocolate Dessert Topping
20. Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.
21. Toasted coconut
22. Place shredded, sweetened coconut on a small baking sheet (I used a small toaster oven) and toast, watching very carefully, for 2 minutes, turning if you see any browning bits or steam. Keep stirring/turning, and toasting for a couple of minutes until the coconut smells delicious and bits are lightly browned (not every bit, just some)
23. Fresh banana slices, and fresh whipped cream for fun!