Banana Coconut Cake with Vanilla Glaze

Name: Banana Coconut Cake with Vanilla Glaze
Prep time: 25 min
Cook time: 35 min
Total time: 90 min
Ingredients: coconut oil no-stick cooking spray; 1 cup whole wheat flour; 0.33333334326744 cup non-fat plain Greek yogurt; 0.25 cup all-purpose flour; 0.75 teaspoon baking soda; 0.75 teaspoon baking powder; 0.25 teaspoon salt; 0.5 cup dark brown sugar; 2 large eggs, beaten; 0.25 cup butter, softened; 0.25 cup cane sugar; 1.5 teaspoons vanilla extract; 1.25 teaspoons ground allspice; 0.5 teaspoon ground nutmeg; 1 cup mashed banana; 0.75 cup shredded unsweetened coconut; 0.75 cup confectioners' sugar; 2 tablespoons unsweetened cashew milk, or more as needed; 0.5 teaspoon coconut oil, melted; 0.125 teaspoon vanilla extract; 0.125 teaspoon salt

4.5

(4)

4 Reviews

2 Photos

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!

Recipe by DinaLaChef

Updated on January 4, 2022

2

Prep Time:

25 mins

Cook Time:

35 mins

Additional Time:

30 mins

Total Time:

1 hrs 30 mins

Servings:

16

Yield:

1 fluted tube cake

Jump to Nutrition Facts

Ingredients

Cake:

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

Vanilla Glaze:

¾ cup confectioners' sugar
2 tablespoons unsweetened cashew milk, or more as needed
½ teaspoon coconut oil, melted
⅛ teaspoon vanilla extract
⅛ teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
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.
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.
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
7g	Fat
25g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 168
% Daily Value *
Total Fat 7g	9%
Saturated Fat 5g	24%
Cholesterol 28mg	9%
Sodium 176mg	8%
Total Carbohydrate 25g	9%
Dietary Fiber 2g	8%
Total Sugars 16g
Protein 3g
Vitamin C 1mg	7%
Calcium 28mg	2%
Iron 1mg	4%
Potassium 127mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.