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
