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Preheat oven to 350°F.
Beat ½ cup of coconut sugar, butter and applesauce. Add egg one at a time, then add the vanilla extract.
In a separate bowl, whisk flour, baking soda and baking powder. Beat in dry mixture to wet mixture slowly. Fold in the yogurt.
Pour ½ the batter into a greased Bundt pan.
Mix ¼ cup sugar and cinnamon together. Sprinkle into the Bundt pan over the batter. Drop the remaining batter over the cinnamon filling, covering it as best as you can.
Bake for 40 minutes. Let cool for 5 minutes before inverting it onto a cooling rack. Let it cool completely.
To make icing, mix powdered sugar and milk. Add enough milk to desired consistency. Pour over cooled cake.