For a quick dinner when you’re pressed for time, roast an entire chicken in your Instant Pot.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 1 fluted tube cake |
Ingredients
- coconut oil no-stick cooking spray
- 1 cup whole wheat flour
- ⅓ cup non-fat plain Greek yogurt
- ¼ cup all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dark brown sugar
- 2 large eggs, beaten
- ¼ cup butter, softened
- ¼ cup cane sugar
- 1 ½ teaspoons vanilla extract
- 1 ¼ teaspoons ground allspice
- ½ teaspoon ground nutmeg
- 1 cup mashed banana
- ¾ cup shredded unsweetened coconut
- ¾ cup confectioners’ sugar
- 2 tablespoons unsweetened cashew milk, or more as needed
- ½ teaspoon coconut oil, melted
- ⅛ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- 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.
Nutrition Facts
| Calories | 168 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 176 mg |
| Sugars | 16 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious cake. I made it into pineapple upside down cupcakes instead of using the glaze. The flavors do blend best if it rests for a few hours. Had to substitute sour cream, with a little pineapple juice added, for the yogurt.
I liked this glaze a lot but to me it tasted a little too sweet and like powdered sugar. I would still use it again tho!
I loved this! And my husband couldn’t keep away! It has the moderate sweetness and feel of a mix of banana bread and cake. It used up some of my old yogurt and bananas, and was easy to make without a stand mixer! I made the icing with regular milk and sprinkled coconut and sliced almonds on top of the glaze – it was beautiful! Thank you for the recipe, I will make this again!
Good way to use up old Greek yogurt. My hubby liked this more than my usual carrot cake. But the allspice made this flavor a bit older so the kids weren’t fans. I’ll keep this recipe as an ole standby for expiring Greek yogurt, but i won’t exactly run out to get ingredients just to be able to make this again.