Flourless Coconut Greek Yogurt Cake
Soft, moist, and filled with tropical flavor — naturally gluten‑free and irresistibly light.
Introduction
Sometimes the best desserts are the simplest. This Flourless Coconut Greek Yogurt Cake is proof that you don’t need complicated techniques or long ingredient lists to create something truly special. With creamy Greek yogurt, shredded coconut, and almond flour, this cake is naturally gluten‑free, tender, and bursting with tropical flavor.
It’s the kind of recipe that feels indulgent yet wholesome — perfect for afternoon tea, a light dessert, or even a snack that won’t weigh you down. The combination of yogurt and coconut creates a moist crumb, while honey or maple syrup adds natural sweetness. This cake is versatile, easy to make, and guaranteed to impress.
Ingredients Breakdown
3 large eggs – Provide structure and lift.
¼ cup (60ml) honey or maple syrup – Natural sweetener that keeps the cake moist.
½ cup (120g) plain Greek yogurt – Adds creaminess and tang.
1 tsp vanilla extract – Enhances flavor.
1 cup (90g) unsweetened shredded coconut – Tropical flavor and texture.
¾ cup (75g) almond flour – Gluten‑free base with nutty richness.
1 tsp baking powder – Helps the cake rise.
¼ tsp salt – Balances sweetness.
Step‑by‑Step Instructions
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C). Grease and line an 8‑inch round cake pan with parchment paper.
Step 2: Mix Wet Ingredients
In a large bowl, whisk eggs, honey (or maple syrup), Greek yogurt, and vanilla until smooth.
Step 3: Add Dry Ingredients
Stir in shredded coconut, almond flour, baking powder, and salt. Mix until just combined.
Step 4: Bake
Pour batter into prepared pan. Smooth the top. Bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
Step 5: Cool and Serve
Cool in pan for 10 minutes, then transfer to wire rack. Serve plain or with toppings.
Baking Tips
Use room temperature eggs for better mixing.
Don’t overmix — keeps cake tender.
Line pan with parchment to prevent sticking.
Check early — almond flour cakes can brown quickly.
Variations
Citrus Twist: Add zest of 1 lemon or orange.
Chocolate Coconut Cake: Stir in sugar‑free chocolate chips.
Tropical Version: Top with pineapple chunks or mango slices.
Nutty Crunch: Sprinkle sliced almonds on top before baking.
Mini Cakes: Bake in muffin tins for individual servings.
Serving Ideas
Dust with powdered sugar for elegance.
Serve with whipped cream or Greek yogurt.
Pair with tea, coffee, or iced lattes.
Add fresh berries for color and flavor.
Storage
Room Temperature: Store covered for 2 days.
Refrigerator: Keeps fresh up to 5 days.
Freezer: Freeze slices for up to 2 months.
Nutrition (per slice, approx.)
Calories: ~180
Protein: ~6g
Fat: ~12g
Carbs: ~10g
Conclusion
This Flourless Coconut Greek Yogurt Cake is light, moist, and full of tropical flavor. With simple ingredients and easy steps, it’s a recipe you’ll want to bake again and again. Naturally gluten‑free, wholesome, and versatile, it’s perfect for dessert, tea time, or a healthy snack that feels indulgent.