Name: Flourless Coconut Greek Yogurt Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Gluten Free
Ingredients: 3 large eggs; ¼ cup (60 ml) honey or maple syrup; ½ cup (120 g) plain Greek yogurt (full fat preferred); 1 teaspoon vanilla extract; 1 cup (90 g) unsweetened shredded coconut; ½ teaspoon baking soda; ¼ teaspoon salt

This light and naturally sweet flourless coconut cake combines the creaminess of Greek yogurt with the tropical flavor of coconut for a delightful treat that’s surprisingly simple to make. Perfect for those avoiding flour or seeking a protein-rich dessert option that doesn’t compromise on taste or texture.

Why You’ll Love This Recipe

This flourless coconut Greek yogurt cake is a dream come true for health-conscious dessert lovers. It’s naturally gluten-free without requiring any specialty flours or gums. The combination of protein-rich Greek yogurt and heart-healthy coconut creates a moist, tender cake with a subtle sweetness that doesn’t overwhelm. It’s perfect for breakfast, afternoon tea, or a light dessert, and you’ll appreciate how quickly it comes together with just a few wholesome ingredients from your pantry.

Ingredients

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

Eggs provide structure and richness to this flourless cake, working as the primary binding agent that helps the cake rise and hold its shape. For best results, bring eggs to room temperature before mixing for maximum volume.
Greek yogurt is the star ingredient that adds moisture, tanginess, and protein to this cake. The full-fat version is recommended for the best texture and flavor, but lower-fat options will work in a pinch if you don’t mind a slightly less rich result.
Honey or maple syrup serves as the natural sweetener in this recipe. Each brings its own distinct flavor profile—honey adds floral notes while maple syrup contributes a warm, caramel-like sweetness. Choose based on your preference or what you have available.
Vanilla extract enhances the overall flavor profile with its warm aromatic qualities, complementing both the coconut and the sweetener without overpowering.
Unsweetened shredded coconut forms the bulk of this flourless cake, replacing traditional flour while adding texture and a tropical flavor. The fine shred variety works best for a more uniform texture, but medium shred can add more texture if preferred.
Baking soda provides the leavening that helps this dense mixture rise and become cake-like during baking. It reacts with the acidity in the yogurt to create air bubbles that expand in the heat.
Salt balances the sweetness and enhances all the flavors in the cake. Even this small amount makes a significant difference in the overall taste profile.

Directions

Preheat oven to 350°F (175°C). Grease an 8-inch round or loaf pan; line with parchment paper if desired.
In a medium bowl, whisk together eggs, honey (or maple syrup), Greek yogurt, and vanilla extract.
Stir in shredded coconut, baking soda, and salt until just combined.
Pour batter into prepared pan and smooth the top.
Bake 25-30 minutes, or until top is golden and a toothpick inserted in center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

This recipe yields 8 generous slices, making it perfect for a small gathering or family dessert with leftovers for the next day. Each slice contains approximately 220 calories, offering a satisfying but not overly indulgent treat. The entire process takes just 40 minutes from start to finish—10 minutes of hands-on preparation and 30 minutes of baking time. This efficiency makes it an excellent option for last-minute entertaining or satisfying a sudden sweet craving.

Variations

Lemon Coconut Cake: Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice to the wet ingredients for a bright, citrusy twist.
Chocolate Chip Coconut Cake: Fold in 1/3 cup of dark chocolate chips to the batter before baking for a delightful chocolate-coconut combination.
Almond Joy Inspired: Add 1/4 cup of chopped almonds to the batter and drizzle the finished cake with melted dark chocolate.
Berry Coconut Cake: Gently fold in 1 cup of fresh or frozen berries (blueberries, raspberries, or strawberries) before baking.
Spiced Coconut Cake: Add 1 teaspoon of cinnamon and 1/4 teaspoon each of nutmeg and cardamom for a warmly spiced version.

Storage/Reheating

This flourless coconut cake keeps remarkably well thanks to its moisture content. Store it at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. The cake actually improves slightly after a day as the flavors meld together.
For longer storage, this cake freezes beautifully. Wrap individual slices tightly in plastic wrap and then aluminum foil before freezing for up to 3 months. Thaw frozen slices overnight in the refrigerator or for a few hours at room temperature.
To refresh slightly dried cake, warm individual slices in the microwave for 10-15 seconds. For a special touch, try lightly toasting a slice and serving with a dollop of Greek yogurt and fresh berries.

FAQs

Can I substitute coconut yogurt for Greek yogurt to make this dairy-free?

Yes, coconut yogurt works well as a dairy-free alternative to Greek yogurt in this recipe. Choose a thick, unsweetened variety for best results. You may notice a slightly different texture and stronger coconut flavor, which most coconut lovers will appreciate.

Is this cake suitable for diabetics?

While this cake uses natural sweeteners instead of refined sugar, it still contains honey or maple syrup which affect blood sugar levels. Diabetics may try using a lower-glycemic sweetener like monk fruit or stevia (adjust quantities accordingly) but should consult with their healthcare provider.

My cake seems too moist in the center. What went wrong?

Flourless cakes can sometimes appear underbaked in the center even when fully cooked. Ensure you’re baking until a toothpick comes out clean. If your oven runs cool, you might need a few extra minutes of baking time. Also, let the cake cool completely before slicing as it continues to set as it cools.

Can I make this cake ahead for a special occasion?

Absolutely! This cake actually develops more flavor after a day. Make it up to 2 days ahead and store in an airtight container at room temperature, or refrigerate for up to 5 days if needed.

How can I tell when the cake is perfectly baked?

The cake should be golden brown on top and spring back slightly when touched. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no wet batter. The edges will also begin to pull away slightly from the sides of the pan.

Can I add fruit to this cake?

Yes, fold in 1 cup of fresh berries like blueberries or raspberries gently into the batter just before baking. Alternatively, serve the plain cake with fresh fruit on the side.

What can I use instead of honey or maple syrup?

Agave nectar, date syrup, or coconut nectar all work well in equal amounts. For a sugar-free version, try a liquid monk fruit sweetener or stevia designed for baking (follow package instructions for equivalent sweetness).

Why does my cake sink in the middle after baking?

This can happen if the cake is underbaked or if the oven door was opened during the first 20 minutes of baking. It could also indicate too much leavening—ensure you’re measuring the baking soda correctly.

Can I make muffins instead of a cake with this recipe?

Yes, this batter works wonderfully for muffins. Line a 12-cup muffin tin with paper liners and fill each about 2/3 full. Reduce baking time to 15-18 minutes or until a toothpick inserted comes out clean.

Is this recipe considered keto-friendly?

While this cake is lower in carbohydrates than traditional flour-based cakes, the honey or maple syrup adds carbs that may exceed strict keto limits. Keto followers could experiment with sugar-free liquid sweeteners, but this would alter the recipe’s texture and flavor profile.

Conclusion

This Flourless Coconut Greek Yogurt Cake proves that healthy baking doesn’t have to be complicated or taste like a compromise. With its tender crumb, natural sweetness, and protein boost from Greek yogurt, it’s a versatile treat that fits into many dietary preferences. Whether you’re avoiding gluten, looking for higher-protein dessert options, or simply love the tropical taste of coconut, this simple cake delivers satisfaction in every bite. It’s equally at home at breakfast alongside coffee, packed in a lunchbox, or dressed up with fresh berries and a dusting of powdered sugar for an elegant dessert. Consider this recipe a blank canvas for your own creative variations as you experiment with different flavor additions and serving styles.