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.

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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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.

Notes

Add 1 teaspoon lemon zest for a bright citrus flavor.

Fold in a handful of fresh berries for added freshness and color.

Substitute almond extract for vanilla for a richer taste.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze tightly wrapped for up to 2 months and thaw overnight in the refrigerator.

Warm individual slices in the microwave for 10–15 seconds before serving.

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

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Sugar: 14 g
Sodium: 140 mg
Fat: 14 g
Saturated Fat: 10 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 75 mg