Greek Yogurt Coconut Cake
A golden little cake with no flour and no sugar at all - shredded coconut does the work of the flour, thick yogurt keeps it soft, and a little maple makes it sweet. It comes out of the oven golden like the sun, with a snow of coconut on top.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- Naturally gluten free
- Makes enough for 8
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 3 large eggs
- 1/2 cup (120 g) plain Greek yogurt, full fat
- 1/4 cup (60 ml) maple syrup (or raw honey)
- 1 tsp vanilla extract
- 1 cup (90 g) unsweetened shredded coconut, plus extra for the top
- 1/2 tsp baking soda
- 1/4 tsp fine salt
How to make it
Heat the oven to 350°F (175°C). Line an 8-inch (20 cm) pan with parchment.
Whisk the eggs, yogurt, maple syrup and vanilla together until smooth.
Stir in the shredded coconut, baking soda and salt - it becomes a thick coconut batter.
Scrape the batter into the pan and smooth the top.
Bake 25-30 minutes, until deep golden and a toothpick comes out clean.
Cool 10 minutes in the pan. Sprinkle a little coconut snow over the top and slice.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Greek Yogurt Coconut Cake really made without refined sugar?
Yes. All the sweetness comes from pure maple syrup - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Is Greek Yogurt Coconut Cake gluten free?
Yes, it is naturally gluten free as written - there is no wheat flour in it. Do check any packaged ingredient you use carries a gluten-free label, just to be safe.
How long does Greek Yogurt Coconut Cake keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Greek Yogurt Coconut Cake make?
This makes enough for 8. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Greek Yogurt Coconut Cake
A golden little cake with no flour and no sugar at all - shredded coconut does the work of the flour, thick yogurt keeps it soft, and a little maple makes it sweet. It comes out…
Ingredients
- 3 large eggs
- 1/2 cup (120 g) plain Greek yogurt, full fat
- 1/4 cup (60 ml) maple syrup (or raw honey)
- 1 tsp vanilla extract
- 1 cup (90 g) unsweetened shredded coconut, plus extra for the top
- 1/2 tsp baking soda
- 1/4 tsp fine salt
Instructions
- Heat the oven to 350°F (175°C). Line an 8-inch (20 cm) pan with parchment.
- Whisk the eggs, yogurt, maple syrup and vanilla together until smooth.
- Stir in the shredded coconut, baking soda and salt - it becomes a thick coconut batter.
- Scrape the batter into the pan and smooth the top.
- Bake 25-30 minutes, until deep golden and a toothpick comes out clean.
- Cool 10 minutes in the pan. Sprinkle a little coconut snow over the top and slice.
