Why You’ll Love Flourless Coconut Greek Yogurt Cake Recipe

This cake is naturally gluten‑free and flourless, yet rich in texture and flavor. It’s sweetened without refined sugar, high in protein thanks to Greek yogurt and eggs, and comes together in one bowl in under an hour. Whether you’re serving it with fresh berries, a dollop of yogurt, or enjoying it plain with tea, it’s a crowd‑pleaser that feels both nourishing and indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large eggs
1/4 cup (60 ml) honey or maple syrup
1/2 cup (120 g) plain Greek yogurt
1 teaspoon vanilla extract
1 1/2 cups (120 g) shredded unsweetened coconut
1/2 teaspoon baking powder (ensure gluten‑free if needed)
Pinch of salt

Directions

Preheat your oven to 350 °F (175 °C). Grease an 8‑inch round cake pan or line with parchment paper.
In a mixing bowl, whisk together the eggs, honey (or maple syrup), Greek yogurt, and vanilla extract until smooth and well combined.
Stir in the shredded coconut, baking powder, and a pinch of salt until combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for about 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.

Servings and timing

Serves: about 8 slices
Prep time: ~10 minutes
Bake time: ~25–30 minutes
Total time: ~40 minutes

Variations

Add citrus zest (lemon or lime) for a bright flavor twist.
Fold in dark chocolate chips or dried pineapple for extra texture and sweetness.
Substitute almond extract for vanilla for a slightly nutty aroma.
Top with toasted coconut flakes or serve with fresh tropical fruit for a festive presentation.

Storage/Reheating

Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly and store in a freezer‑safe container for up to 1 month. Thaw overnight in the fridge, and reheat gently in the microwave if desired.

FAQs

What makes this cake flourless?

This cake is made without traditional wheat flour; instead, shredded coconut provides structure and texture, making it naturally gluten‑free.

Can I make this dairy‑free?

Yes, you can use a plant‑based yogurt like coconut or almond milk yogurt as a dairy‑free alternative.

Can I reduce the sweetness?

You can slightly reduce the honey or maple syrup, but keep some sweetener for structure and moisture.

What pan should I use?

An 8‑inch round cake pan works well, but you can also use a springform or loaf pan.

Is this cake dense?

It has a moist, tender crumb with a slightly chewy coconut texture—not too dense, thanks to the eggs and yogurt.

Can I add other flavors?

Yes, lemon or lime zest, almond extract, or even a splash of rum can enhance the flavor.

How do I know when it’s done?

The cake is done when the top is golden and a toothpick inserted into the center comes out clean.

Can I use sweetened shredded coconut?

Yes, but reduce the sweetener slightly to balance the extra sweetness.

Can I double the recipe?

Yes, double the ingredients and use a larger pan; you may need to increase the baking time slightly.

What’s the best way to serve it?

Serve with fresh berries, a dollop of yogurt or whipped cream, or a dusting of powdered sugar.

Conclusion

This flourless coconut Greek yogurt cake is a delightful gluten‑free dessert that combines simplicity with rich tropical flavor. With its moist texture, wholesome ingredients, and flexible variations, it’s a recipe you’ll return to again and again for brunches, snacks, or sweet treats.