I love making this flourless coconut Greek yogurt cake whenever I want something light, naturally gluten-free, and full of tropical flavor. It turns out soft, moist, and slightly sweet, with a delicate coconut texture that makes every bite satisfying without feeling heavy.
Why You’ll Love This Recipe
I enjoy how simple and wholesome this recipe is. I don’t need any refined flour, yet the cake still comes out tender and rich. I also like that it uses natural sweetness from honey or maple syrup, which gives it a gentle flavor instead of being overly sugary. Another reason I keep coming back to this cake is how versatile it is—I can serve it as a dessert, a tea-time treat, or even a quick snack during the day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large eggs
¼ cup (60ml) honey or maple syrup
½ cup (120g) plain Greek yogurt
1 tsp vanilla extract
1 cup (90g) unsweetened shredded coconut
¾ cup (75g) almond flour
1 tsp baking powder
¼ tsp salt
Directions
I start by preheating my oven to 350°F (175°C) and preparing an 8-inch cake pan or loaf pan with parchment paper.
In a large bowl, I whisk together the eggs, honey or maple syrup, Greek yogurt, and vanilla extract until the mixture becomes smooth and creamy.
Next, I add the shredded coconut, almond flour, baking powder, and salt. I gently stir everything together until the batter is evenly combined.
I pour the batter into the prepared pan and smooth the top with a spatula to ensure even baking.
I bake the cake for about 28 to 35 minutes, until the top turns lightly golden and a toothpick inserted in the center comes out clean.
Once baked, I let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. I slice and serve it as is, or sometimes I add yogurt, a drizzle of honey, or fresh berries for extra flavor.
Servings and timing
I usually prepare this cake in about 45 minutes total.
Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Servings: 8
Calories: about 180 calories per serving
Variations
I sometimes switch things up depending on what I have at home. I like adding a handful of dark chocolate chips for a richer taste. Occasionally, I mix in some lemon zest to give the cake a fresh citrus note. When I want more texture, I add chopped nuts like almonds or walnuts. I also enjoy topping it with toasted coconut for a deeper flavor.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to two days. If I want it to last longer, I keep it in the refrigerator for up to five days.
When I feel like warming it up, I place a slice in the microwave for about 10–15 seconds. This brings back its soft texture and makes it taste freshly baked again.
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FAQs
Can I replace almond flour with another flour?
I find that almond flour works best for this recipe because it keeps the cake moist and tender. Other flours may change the texture significantly.
Can I make this cake dairy-free?
I sometimes replace Greek yogurt with a thick dairy-free yogurt alternative, and it still works well.
How do I know when the cake is fully baked?
I check by inserting a toothpick into the center. If it comes out clean, I know the cake is ready.
Can I freeze this cake?
I like freezing individual slices wrapped היט. They keep well for up to two months, and I thaw them at room temperature before eating.
Is this cake very sweet?
I find it mildly sweet, which I prefer. If I want it sweeter, I simply drizzle extra honey on top before serving.
Conclusion
I keep this flourless coconut Greek yogurt cake in my regular baking rotation because it is simple, wholesome, and consistently delicious. I love how it combines ease with great flavor, making it perfect for any occasion—from a quiet afternoon snack to a light dessert after dinner.
📖 Recipe:
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Flourless Coconut Greek Yogurt Cake
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
A light and moist flourless coconut Greek yogurt cake with a delicate sweetness and tropical flavor. Naturally gluten-free and simple to make, it is perfect for dessert or a wholesome snack.
Ingredients
3 large eggs
1/4 cup (60ml) honey or maple syrup
1/2 cup (120g) plain Greek yogurt
1 tsp vanilla extract
1 cup (90g) unsweetened shredded coconut
3/4 cup (75g) almond flour
1 tsp baking powder
1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch cake pan or loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, honey or maple syrup, Greek yogurt, and vanilla extract until smooth and creamy.
- Add the shredded coconut, almond flour, baking powder, and salt. Stir gently until the batter is fully combined.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 28 to 35 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
Add dark chocolate chips for a richer flavor variation.
Mix in lemon zest for a fresh citrus twist.
Top with toasted coconut or fresh berries for extra texture and taste.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Warm slices in the microwave for 10–15 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
