Banana Coconut Cake with Vanilla Glaze

This moist, easy-to-make cake is sweetened with banana, coconut, and nutmeg and topped with a scrumptious vegan-friendly vanilla glaze.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 168 Calories

Ingredients

• 1 cup whole wheat flour
• 1 cup mashed banana
• 2 large eggs, beaten
• coconut oil no-stick cooking spray
• 2 tablespoons unsweetened cashew milk, or more as needed
• 1.5 teaspoons vanilla extract
• 0.25 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 0.25 cup all-purpose flour
• 0.25 cup butter, softened
• 0.75 teaspoon baking soda
• 0.125 teaspoon salt
• 0.125 teaspoon vanilla extract
• 0.75 teaspoon baking powder
• 0.5 cup dark brown sugar
• 0.25 cup cane sugar
• 0.5 teaspoon coconut oil, melted
• 0.33333334326744 cup non-fat plain Greek yogurt
• 1.25 teaspoons ground allspice
• 0.75 cup shredded unsweetened coconut
• 0.75 cup confectioners' sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.

Step 2

Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.

Step 3

Combine brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg in a large bowl; mix until well blended. Stir in flour mixture. Fold in mashed banana and shredded coconut until evenly combined. Spoon batter into the prepared pan.

Step 4

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven; turn over onto a wire rack to cool, about 30 minutes.

Step 5

Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt together in a bowl; stir until mixture is creamy. Drizzle over cooled cake.