Banana Coconut Cake with Vanilla Glaze

This is a delicious, moist, easy-to-make cake that's naturally sweet from banana and coconut without much added sugar, and topped with a scrumptious vegan-friendly vanilla glaze. Serve as a dessert or a snack anytime!

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

Ingredients

• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 ½ teaspoons vanilla extract
• ¾ teaspoon baking soda
• ⅛ teaspoon salt
• ¾ cup confectioners' sugar
• ¼ cup all-purpose flour
• ¾ teaspoon baking powder
• ¼ cup butter, softened
• 1 cup whole wheat flour
• 1 cup mashed banana
• 1 ¼ teaspoons ground allspice
• ⅛ teaspoon vanilla extract
• 2 large eggs, beaten
• ½ cup dark brown sugar
• ¾ cup shredded unsweetened coconut
• ½ teaspoon coconut oil, melted
• ¼ cup cane sugar
• coconut oil no-stick cooking spray
• ⅓ cup non-fat plain Greek yogurt
• 2 tablespoons unsweetened cashew milk, or more as needed

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.