Description

This Flourless Coconut Greek Yogurt Cake is a light, naturally gluten-free treat made with wholesome ingredients. Moist, tender, and subtly sweet, it's perfect as a healthy dessert or breakfast option.

Ingredients

1 cup plain Greek yogurt (unsweetened or vanilla)

2 large eggs

1/3 cup pure maple syrup or honey

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract (optional)

1 1/2 cups unsweetened shredded coconut

1/2 teaspoon baking soda

1/8 teaspoon salt

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Instructions

Preheat the oven to 350°F (175°C). Grease an 8-inch round or square baking dish and line it with parchment paper.
In a large mixing bowl, whisk together the Greek yogurt, eggs, maple syrup (or honey), vanilla extract, and almond extract until smooth.
Stir in the shredded coconut, baking soda, and salt until fully combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out mostly clean.
Let the cake cool completely in the pan before slicing. Serve at room temperature or chilled.

Notes

Use vanilla Greek yogurt for extra flavor and sweetness.

Chopped nuts like almonds or walnuts can be added for texture.

Swap almond extract with coconut extract for a more tropical flavor.

Stir in dark chocolate chips for a more indulgent version.

Add lemon or lime zest for a citrusy twist.

Store in the fridge for up to 5 days or freeze slices for up to 2 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 185
Sugar: 7g
Sodium: 115mg
Fat: 12g
Saturated Fat: 9g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg