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Banana Coconut Cake with Vanilla Glaze

Rated as 4.5 out of 5 Stars
8

"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!"
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Ingredients

1 h 30 m servings 168
Original recipe yields 16 servings (1 fluted tube cake)

Directions

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  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.

Nutrition Facts


Per Serving: 168 calories; 6.9 25.1 2.8 28 176 Full nutrition

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Reviews

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I loved this! And my husband couldn't keep away! It has the moderate sweetness and feel of a mix of banana bread and cake. It used up some of my old yogurt and bananas, and was easy to make w...

Good way to use up old Greek yogurt. My hubby liked this more than my usual carrot cake. But the allspice made this flavor a bit older so the kids weren’t fans. I’ll keep this recipe as an ole...