adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Banana Coconut Cake with Vanilla Glaze
0 Likes
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
90 minutes
Banana coconut cake with nutmeg, topped with a delicious vegan vanilla glaze.
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
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously spray a fluted tube pan, like a Bundt® pan, with cooking spray.
  • Combine the whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt in a bowl and mix well.
  • In a large bowl, mix brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg until well blended. Add the flour mixture and stir until combined. Gently fold in mashed banana and shredded coconut until evenly mixed. Transfer the batter into the prepared pan.
  • Bake in a preheated oven for about 35 minutes until a toothpick comes out clean. Then, flip it onto a wire rack to cool for about 30 minutes.
  • In a bowl, mix confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt until creamy. Pour over the cooled cake.

Similar Recipes