Banana Coconut Cake with Vanilla Glaze

Ingredients

• coconut oil no-stick cooking spray
• 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
• large eggs, beaten
• 1/4 cup butter, softened
• 1/4 cup can e sugar
• 1/2 teaspoon svanilla extra ct
• 1/4 teaspoon sground allspice
• 1/2 teaspoon ground nutmeg
• cup mashed banana
• 3/4 cup shredded unsweetened coconut
• 3/4 cup confectioners' sugar
• tablespoon sunsweetened cashew milk, or more as needed
• 1/2 teaspoon coconut oil, melted
• 1/8 teaspoon vanilla extra ct
• 1/8 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) 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.