Description
A moist and tender flourless coconut Greek yogurt cake made with simple ingredients, naturally gluten-free and perfect for a light dessert or afternoon treat.
Ingredients
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup (240g) Greek yogurt
- 1 1/2 cups (150g) unsweetened shredded coconut
- 1/2 cup (120ml) light olive oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the eggs and sugar until light and slightly fluffy.
- Add the Greek yogurt, oil, and vanilla extract. Mix until well combined.
- Stir in the shredded coconut, baking powder, and salt until evenly incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Use full-fat Greek yogurt for a richer texture.
- Do not overbake to keep the cake moist.
- Let the cake cool completely before slicing for clean cuts.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 75 mg
