For an extra layer of flavor, toast the shredded coconut in a dry skillet over medium heat until lightly golden before adding it to the batter. Ripe bananas are key to achieving the best flavor and moisture in this cake. Look for bananas with plenty of brown spots. Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Banana Coconut Cake with Vanilla Glaze
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 30 mins
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SERVING16 People
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VIEWS12
Embrace the tropical allure of this Banana Coconut Cake, where the natural sweetness of ripe bananas and fragrant coconut meet in perfect harmony. A light and moist cake, crowned with a luscious vanilla glaze, offering a delightful treat for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol28 mg
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Fiber2 g
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Protein3 g
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Saturated Fat5 g
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Sodium176 mg
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Sugar16 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Generously spray a fluted tube pan (such as Bundt®) with coconut oil cooking spray to ensure the cake releases easily. (5 minutes)
02
StepIn a medium bowl, whisk together the whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt. This ensures a consistent and even texture in your cake. (5 minutes)
03
StepIn a large bowl, combine the dark brown sugar, eggs, softened butter, cane sugar, vanilla extract, allspice, and nutmeg. Beat with an electric mixer until the mixture is light and well blended, incorporating air for a tender crumb. Gradually stir in the flour mixture until just combined, being careful not to overmix. Gently fold in the mashed banana and shredded coconut until evenly distributed throughout the batter. Spoon the batter into the prepared Bundt pan, spreading evenly. (15 minutes)
04
StepBake in the preheated oven for approximately 35 minutes, or until a wooden toothpick inserted into the center comes out clean. Remove the cake from the oven and let it rest in the pan for 10 minutes before inverting it onto a wire rack to cool completely, about 30 minutes. This prevents the cake from sticking and allows it to retain its moisture. (65 minutes)
05
StepIn a small bowl, whisk together the confectioners' sugar, cashew milk, melted coconut oil, vanilla extract, and salt until the glaze is smooth and creamy. Add more cashew milk, a teaspoon at a time, until you reach your desired consistency. Once the cake is completely cooled, drizzle the vanilla glaze evenly over the top, allowing it to cascade down the sides. Let the glaze set before serving. (10 minutes)
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Andreane Swaniawski
Jun 29, 2025My family devoured this cake in one sitting! It's definitely a new favorite.
King Ferry
Jun 28, 2025I tried this with almond flour and it was gluten-free and still delicious!
Walker Homenick
Jun 25, 2025The vanilla glaze is the perfect finishing touch. It adds just the right amount of sweetness.
Reed Schiller
Jun 23, 2025Next time I might add some chocolate chips for a little extra indulgence.
Armando Terry
Jun 22, 2025I made this cake for a potluck, and it was a huge hit. Everyone asked for the recipe!
Clark Torphy
Jun 19, 2025Easy to follow recipe and the cake turned out great! Will definitely make again.
Kaley Howell
Jun 12, 2025This cake is so moist and delicious! The banana and coconut combination is perfect.
Santina Heaneykautzer
Jun 9, 2025I love that this recipe uses whole wheat flour and isn't overly sweet.