Why You’ll Love Flourless Coconut Greek Yogurt Cake Recipe
This cake is wonderfully simple yet incredibly satisfying. Because it’s flourless, it has a naturally dense and moist texture without feeling heavy. The combination of Greek yogurt and eggs gives it richness and protein, while shredded coconut adds a subtle chew and tropical flavor.
You’ll also appreciate how easy it is to prepare. Everything comes together in one bowl with minimal effort. There’s no need for complicated techniques or special equipment. Plus, it’s naturally gluten-free and can be adapted to suit different dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large eggs
1/4 cup honey or maple syrup
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut
3/4 cup almond flour
1 teaspoon baking powder
1/4 teaspoon salt
Directions
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Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and, if desired, line the bottom with parchment paper for easier removal.
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In a large mixing bowl, whisk together the eggs and honey (or maple syrup) until smooth and slightly frothy.
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Add the Greek yogurt and vanilla extract to the bowl. Stir until the mixture is fully combined and creamy.
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Fold in the shredded coconut, almond flour, baking powder, and salt. Mix gently until everything is evenly incorporated, being careful not to overmix.
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Pour the batter into the prepared cake pan and smooth the top with a spatula.
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Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
Servings: 8 slices
Prep time: 10 minutes
Bake time: 25–30 minutes
Total time: Approximately 40 minutes
Variations
For a citrus twist, add the zest of one lemon or lime to the batter. This brightens the flavor and pairs beautifully with coconut.
If you enjoy a richer taste, replace the vanilla extract with almond extract. You can also stir in a handful of dark chocolate chips or dried fruit for added texture and sweetness.
To make the cake dairy-free, substitute the Greek yogurt with a thick plant-based yogurt alternative. For a slightly sweeter finish, dust the cooled cake with powdered sugar or drizzle with a light honey glaze.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days. If you prefer a firmer texture, keep it in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator or at room temperature before serving.
If you’d like to warm a slice, heat it gently in the microwave for a few seconds until just warmed through.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is recommended because it is thicker and provides better structure. If using regular yogurt, strain it first to remove excess liquid.
Is this cake truly gluten-free?
Yes, since it uses almond flour and shredded coconut instead of wheat flour, it is naturally gluten-free. Always ensure your ingredients are certified gluten-free if needed.
Can I replace almond flour with coconut flour?
Coconut flour absorbs more moisture, so it cannot be substituted in equal amounts. If using coconut flour, you will need to significantly reduce the quantity and possibly add extra liquid.
How do I know when the cake is done baking?
The top should be golden brown, and a toothpick inserted into the center should come out clean or with a few dry crumbs.
Can I make this recipe into muffins?
Yes, divide the batter into a lined muffin tin and bake for about 18 to 22 minutes, checking for doneness early.
Can I double the recipe?
You can double the ingredients and bake the batter in a larger pan. The baking time may need slight adjustment.
What sweetener works best?
Honey and maple syrup both work well. Honey gives a slightly richer flavor, while maple syrup offers a mild caramel note.
Why is my cake dense?
This cake naturally has a moist and slightly dense texture due to the absence of traditional flour. Overmixing or underbaking can also affect the texture.
Can I add fruit to the batter?
Yes, small berries such as blueberries or raspberries can be gently folded into the batter. Be careful not to add too much moisture.
Can this cake be served for breakfast?
Absolutely. With its simple ingredients and balanced sweetness, it makes a wholesome breakfast or snack option.
Conclusion
Flourless coconut Greek yogurt cake is a simple yet flavorful treat that delivers moist texture and delicate coconut taste in every bite. With its easy preparation and adaptable ingredients, it’s a recipe you’ll return to again and again. Whether enjoyed plain, dressed up with fruit, or lightly warmed, this cake offers comfort and homemade goodness in the most satisfying way.
