Name: Gluten-Free Coconut Greek Yogurt Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup plain Greek yogurt; 1 cup unsweetened shredded coconut; 1/2 cup granulated sugar; 3 large eggs; 1/4 cup coconut oil, melted; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; Powdered sugar, for dusting (optional)

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I bake this Gluten-Free Coconut Greek Yogurt Cake when I want something moist, tender, and naturally gluten-free without sacrificing flavor. I rely on creamy Greek yogurt and shredded coconut to create a cake that feels light yet satisfying. It is one of my favorite choices for afternoon tea or a simple, comforting dessert at home.

Gluten-Free Coconut Greek Yogurt Cake

Ingredients

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

1 cup plain Greek yogurt

1 cup unsweetened shredded coconut

½ cup granulated sugar

3 large eggs

¼ cup coconut oil, melted

1 teaspoon vanilla extract

1 teaspoon baking powder

¼ teaspoon salt

Powdered sugar, for dusting (optional)

Directions

I start by preheating my oven to 350°F (175°C) and greasing an 8-inch round cake pan. I like to line the bottom with parchment paper so I can remove the cake easily later.

In a large mixing bowl, I whisk together the Greek yogurt, eggs, sugar, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.

Next, I stir in the shredded coconut, baking powder, and salt. I mix everything just until fully incorporated, making sure there are no dry pockets.

I pour the batter into the prepared cake pan and smooth the top evenly with a spatula.

I bake the cake for 30–35 minutes, until the top turns golden and a toothpick inserted into the center comes out clean.

Once baked, I let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If I feel like adding a finishing touch, I dust the top with powdered sugar before serving.

Servings and timing

I prepare this cake in about 10 minutes, and it bakes for 35 minutes, bringing the total time to 45 minutes. This recipe makes 8 servings, with each slice containing approximately 210 kcal.

Variations

When I want to change things up, I sometimes add a teaspoon of lemon zest for a bright citrus note. I also enjoy folding in a handful of fresh berries for extra freshness and color. For a slightly richer flavor, I replace the vanilla extract with almond extract. If I prefer a less sweet cake, I reduce the sugar slightly and serve it with fresh fruit.

Storage/Reheating

I store the cooled cake in an airtight container at room temperature for up to 2 days. If I need to keep it longer, I refrigerate it for up to 5 days. Before serving, I let it sit at room temperature for a bit to soften.

When I want to reheat a slice, I warm it in the microwave for about 10–15 seconds. This helps bring back its soft and moist texture without drying it out.

FAQs

Can I use sweetened shredded coconut instead of unsweetened?

I can use sweetened shredded coconut, but I usually reduce the sugar slightly to keep the cake from becoming overly sweet.

Can I make this cake dairy-free?

I replace the Greek yogurt with a thick dairy-free yogurt alternative. I make sure it has a similar consistency so the texture stays moist.

Why is my cake too moist in the center?

If the center feels too moist, I bake it for a few extra minutes and check again with a toothpick. I also make sure not to under-measure the yogurt.

Can I freeze this cake?

I let the cake cool completely, then wrap it tightly and freeze it for up to 2 months. I thaw it in the refrigerator overnight before serving.

Can I make this recipe in a different pan size?

I can use a slightly smaller or larger pan, but I adjust the baking time accordingly. I start checking for doneness a few minutes earlier if I use a thinner pan.

Conclusion

I find this Gluten-Free Coconut Greek Yogurt Cake to be the perfect balance of simplicity and flavor. I enjoy how moist and tender it turns out every time, with a delicate coconut taste that never feels overpowering. Whenever I want a dependable, naturally gluten-free dessert that feels both light and satisfying, this is the cake I happily bake.

📖 Recipe:

Gluten-Free Coconut Greek Yogurt Cake

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Author: Cheryl
Total Time: 45 minutes
Yield: 8 servings
Diet: Gluten Free

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Description

A moist and tender gluten-free cake made with creamy Greek yogurt and shredded coconut for a light yet satisfying texture. Perfect for afternoon tea or a simple homemade dessert.

Instructions

Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the Greek yogurt, eggs, sugar, melted coconut oil, and vanilla extract until smooth and well combined.
Stir in the shredded coconut, baking powder, and salt until fully incorporated and no dry pockets remain.
Pour the batter into the prepared cake pan and smooth the top evenly with a spatula.
Bake for 30–35 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired before serving.