Banana Coconut Cake with Vanilla Glaze recipe
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Ingredients
- 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 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
Nutrition Info
- 167.7 caloriescarbohydrate: 25.1 gcholesterol: 28.1 mgfat: 6.9 gfiber: 2.1 gprotein: 2.8 gsaturatedFat: 4.7 gservingSize: -sodium: 176.2 mgsugar: 15.6 gtransFat: : -unsaturatedFat: : -
Directions Banana Coconut Cake with Vanilla Glaze
Directions
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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.