Banana Coconut Cake With Vanilla Glaze Recipe

Name: Banana Coconut Cake With Vanilla Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

690

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Cake:, coconut oil no-stick cooking spray, 1 cup whole wheat flour, 1/3 cup non-fat plain Greek yogurt, and more.

Yes, Banana Coconut Cake With Vanilla Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Coconut Cake With Vanilla Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions