Description
A moist, lightly sweet, naturally gluten-free cake made with creamy Greek yogurt and shredded coconut for a soft, tender texture and rich coconut flavor.
Ingredients
1 cup plain Greek yogurt (full-fat or 2%)
3 large eggs
1/2 cup granulated sugar or coconut sugar
1/4 cup honey or maple syrup
1 teaspoon pure vanilla extract
1 1/2 cups unsweetened shredded coconut
1/2 teaspoon baking powder
1/4 teaspoon salt
Zest of 1 lemon (optional)
Powdered sugar or extra shredded coconut for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the Greek yogurt, eggs, sugar, honey (or maple syrup), and vanilla extract until smooth and creamy.
- Stir in the shredded coconut, baking powder, salt, and lemon zest (if using) until fully combined.
- Pour the batter into the prepared cake pan and smooth the top evenly.
- Bake for 30–35 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or sprinkle extra coconut on top before serving.
Notes
Full-fat Greek yogurt provides the richest and moistest texture.
You can reduce the sugar slightly for a less sweet cake.
Add dark chocolate chips, sliced almonds, or lime zest for variation.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individual slices wrapped tightly for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 75 mg
