Ingredients

• coconut oil no-stick cooking spray
• 1 cup whole wheat flour
• 0.33 cups non-fat plain Greek yogurt
• 0.25 cups all-purpose flour
• 0.75 teaspoons baking soda
• 0.75 teaspoons baking powder
• 0.25 teaspoons salt
• 0.5 cups dark brown sugar
• 2 large eggs , beaten
• 0.25 cups butter , softened
• 0.25 cups cane sugar
• 1.5 teaspoons vanilla extract
• 1.25 teaspoons ground allspice
• 0.5 teaspoons ground nutmeg
• 1 cup mashed banana
• 0.75 cups shredded unsweetened coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
3. 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. 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. 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.

Nutrition per serving