Flourless Coconut Greek Yogurt Cake
This cake has become a favorite in our home—soft, moist, and bursting with tropical flavors. It’s a delightful treat that feels indulgent without any gluten, making it perfect for my kids after school or for a light dessert when we have friends over.
Ingredients:
3 large eggs
1/4 cup honey or maple syrup
1/2 cup plain Greek yogurt
1 tsp vanilla extract
1 cup unsweetened shredded coconut
3/4 cup almond flour
1 tsp baking powder
1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, beat the eggs until frothy.
- Add in the honey or maple syrup, Greek yogurt, and vanilla extract, mixing until well combined.
- Gently fold in the shredded coconut, almond flour, baking powder, and salt until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Yields: 8 servings
Prep: 10 minutes
Cook: 30 minutes
Total Time: 40 minutes
This cake is a lovely way to bring a taste of the tropics into our everyday life! 🌴 What are some of your favorite flavors or ingredients that remind you of summer?