This Flourless Coconut Greek Yogurt Cake is a light, moist, and naturally gluten-free dessert that’s perfect for any occasion. Packed with the tropical flavor of shredded coconut and the tangy creaminess of Greek yogurt, this cake is simple to make yet incredibly satisfying. Whether you’re looking for a healthy treat or a show-stopping dessert, this recipe has you covered!
Prep Time
- 10 minutes
Cook Time
- 25–30 minutes
Total Time
- 40–45 minutes
Servings
- 6–8 servings
Ingredients
- 3 large eggs
- ¼ cup (60ml) honey or maple syrup
- ½ cup (120g) plain Greek yogurt (or flavored yogurt like coconut or vanilla for extra flavor)
- 1 teaspoon vanilla extract (or almond extract for a twist)
- 1½ cups (120g) shredded unsweetened coconut
- ½ teaspoon baking powder (gluten-free if needed)
- Pinch of salt
Optional Add-Ins:
- Lemon zest for a citrusy note
- Dark chocolate chips or dried pineapple chunks for added texture
Tools Needed
- Mixing bowl
- Whisk or hand mixer
- 8-inch round cake pan or springform pan
- Parchment paper (optional)
- Cooling rack
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) .
- Grease an 8-inch round cake pan or line it with parchment paper for easy removal.
Step 2: Whisk the Wet Ingredients
- In a mixing bowl, whisk together the eggs, honey (or maple syrup), Greek yogurt, and vanilla extract until smooth and well combined.
Step 3: Add the Dry Ingredients
- Stir in the shredded coconut, baking powder, and a pinch of salt. Mix until the batter is evenly combined and no dry streaks remain.
- Optional: Fold in lemon zest, dark chocolate chips, or dried pineapple chunks if desired.
Step 4: Bake
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25–30 minutes , or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
Step 5: Cool
- Let the cake cool in the pan for 10 minutes , then carefully transfer it to a wire rack to cool completely.
- Serve warm or chilled, depending on your preference.
Pro Tips
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days .
- Freezing: Wrap slices tightly in plastic wrap and freeze for up to 3 months . Thaw overnight in the refrigerator before serving.
- Serving Suggestions: Dust with powdered sugar, drizzle with honey, or serve with a dollop of whipped cream or Greek yogurt for extra indulgence.
Nutrition Facts (Per Serving, based on 8 servings)
- Calories: ~150 kcal
- Protein: 5g
- Carbohydrates: 12g
- Fat: 9g
- Fiber: 2g
- Sugar: 8g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Flourless Coconut Greek Yogurt Cake is a delightful combination of simplicity and flavor. The shredded coconut provides a light, chewy texture, while the Greek yogurt keeps the cake moist and adds a subtle tang. It’s naturally gluten-free, making it a great option for those with dietary restrictions, and it’s versatile enough to customize with your favorite flavors or add-ins.
Ready to bake this tropical, guilt-free treat? Grab your ingredients and get ready to enjoy a cake that’s light, moist, and bursting with coconut goodness—it’s a slice of paradise in every bite!
