Coconut Banana Cake

This cake is incredibly moist while still being spongey. The coconut gave it a whole new layer of flavor that complements the banana perfectly.


Batter: – 1/2 cup butter, room temperature – 1 1/2 cups white sugar – 2 eggs – 1 tsp vanilla extract – 1/2 cup nonfat Greek yogurt – 3 over-ripe bananas, mashed – 1 1/2 cups flour – 1/2 cup desiccated, shredded coconut – 1 tsp baking soda – 1/2 tsp salt – 1 tsp pumpkin pie spice or mixed spice


Crumble: – 1/4 cup brown sugar – 1 tbsp flour – 1/4 cup desiccated, shredded coconut – 2 tbsp butter, cold Icing: – 1/3 cup coconut milk – 1/2 tsp vanilla – 1/2 cup powdered sugar

Preheat oven to 350 degrees F (180 degrees C). Grease two 8 inch cake tins with cooking spray.

Beat together the butter and sugar. Add the eggs, one at a time, and the vanilla and beat together. Mix in the mashed bananas and greek yogurt. Add the flour, coconut, baking soda, spice, and salt and mix until well incorporated.

Pour batter into prepared tins. Combine all ingredients for the crumble (brown sugar, flour, coconut, and butter) and mix with a fork until crumbly. Sprinkle mixture evenly over tops of the cakes.

Bake cakes in preheated ovens for 30-40 minutes or until centers are no longer jiggly. Remove from oven and let cool.

While the cakes are baking, whisk together the ingredients for the icing (coconut milk, vanilla, powdered sugar).

Stack the cooled cakes and pour icing over them. Enjoy!