Banana Coconut Cake with Vanilla Glaze Recipe

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.