Description
A moist, fluffy, and naturally gluten-free coconut cake made with Greek yogurt for extra protein and richness. This easy flourless dessert is perfect for breakfast, tea time, or a light dessert—ready in under an hour!
Ingredients
Scale
Ingredients
Core Ingredients:
- 4 large eggs (room temperature)
- 1 cup (240g) full-fat Greek yogurt (or coconut yogurt for dairy-free)
- 1 cup (80g) shredded coconut (unsweetened or sweetened)
- ½ cup (100g) coconut sugar (or granulated sugar)
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp sea salt
Optional Add-Ins:
- 2 tbsp coconut oil (melted)
- Zest of 1 lime or lemon
- ⅓ cup (60g) dark chocolate chips
Toppings:
- Toasted coconut flakes
- Fresh berries
- Honey or maple syrup drizzle
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Whip Eggs: In a large bowl, beat eggs and sugar with a hand mixer for 3–4 minutes until pale and thickened.
- Mix Wet Ingredients: Add yogurt, vanilla, and any extracts/zest. Mix until smooth.
- Fold Dry Ingredients: Gently stir in shredded coconut, baking soda, and salt. Avoid overmixing.
- Bake: Pour batter into the pan. Bake for 30–35 minutes until golden and a toothpick comes out clean.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Storage: Keep covered at room temp for 2 days, refrigerated for 5 days, or freeze for 3 months.
- Substitutions: Use flax eggs for vegan version, or almond flour for extra texture.
- Doneness Test: Internal temperature should reach 200–205°F (93–96°C).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
Keywords: flourless cake, coconut yogurt cake, gluten-free dessert, healthy cake, easy baking