Banana Coconut Cake with Vanilla Glaze

Banana Coconut Cake with Vanilla Glaze
  • Cake:
  • coconut oil no-stick cooking spray
  • 1 cup whole wheat flour
  • 1/3 cup non-fat plain Greek yogurt
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dark brown sugar
  • 2 large eggs, beaten
  • 1/4 cup butter, softened
  • 1/4 cup cane sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 teaspoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 cup mashed banana
  • 3/4 cup shredded unsweetened coconut
  • Vanilla Glaze:
  • 3/4 cup confectioners' sugar
  • 2 tablespoons unsweetened cashew milk, or more as needed
  • 1/2 teaspoon coconut oil, melted
  • 1/8 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt(R)) with cooking spray.
  2. Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
  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.
  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.
  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.

05/11/2018
Banana Coconut Cake with Vanilla Glaze, recipe PT15M PT1H 5 455 calories

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