This moist, naturally gluten-free cake is made with Greek yogurt and coconut, creating a light yet rich texture. It’s perfect for breakfast, brunch, dessert, or an afternoon snack.

Yield: 8–10 servings
Prep Time: 15 minutes
Bake Time: 35–45 minutes
Total Time: About 1 hour

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Ingredients

Cake

• 1½ cups (360 g) plain Greek yogurt (full-fat or 2%)
• 3 large eggs, room temperature
• ⅓ cup (80 ml) honey or maple syrup
• 1 teaspoon vanilla extract
• 2 cups (180 g) unsweetened shredded coconut
• ½ cup (50 g) coconut flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon lemon zest (optional)

Optional Topping

• ½ cup Greek yogurt
• Fresh berries
• Toasted coconut flakes
• Honey drizzle
• Fresh mint leaves

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Equipment

• 8-inch round cake pan
• Mixing bowls
• Whisk
• Rubber spatula
• Parchment paper
• Cooling rack

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Instructions

Step 1 – Prepare the Oven

• Preheat oven to 350°F (175°C).
• Grease an 8-inch cake pan.
• Line the bottom with parchment paper.

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Step 2 – Mix the Wet Ingredients

In a large bowl whisk together:

• Greek yogurt
• Eggs
• Honey
• Vanilla
• Lemon zest (if using)

Whisk until smooth and creamy.

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Step 3 – Add the Dry Ingredients

Stir in:

• Shredded coconut
• Coconut flour
• Baking powder
• Salt

Mix until evenly combined.

Allow the batter to rest for 5 minutes so the coconut flour absorbs moisture.

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Step 4 – Bake

Pour batter into the prepared pan.

Smooth the top with a spatula.

Bake for 35–45 minutes, or until:

• The top is lightly golden.
• The center is set.
• A toothpick inserted near the center comes out mostly clean.

If the top browns too quickly, loosely cover with foil during the last 10–15 minutes.

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Step 5 – Cool

Let the cake cool in the pan for 10–15 minutes.

Transfer to a wire rack to cool completely.

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Optional Yogurt Topping

Mix together:

• ½ cup Greek yogurt
• 1 teaspoon honey
• ½ teaspoon vanilla

Spread over the cooled cake.

Top with berries and toasted coconut.

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Storage

Refrigerator

Store in an airtight container for 4–5 days.

Freezer

Freeze slices individually for up to 2 months. Thaw overnight in the refrigerator.

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Nutrition Information

Per Serving (1 of 10 servings, approximate)

Nutrition will vary depending on the yogurt and sweetener used.

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Nut Information

Contains

• Coconut (shredded coconut and coconut flour)
• Eggs
• Milk (dairy) from Greek yogurt

Does Not Contain

• Wheat or gluten-containing flour
• Peanuts
• Tree nuts such as almonds, walnuts, pecans, cashews, pistachios, hazelnuts, Brazil nuts, or macadamias (unless added as a topping)

Allergy Note

Although coconut is classified botanically as a fruit rather than a tree nut, some people with tree nut allergies may also react to coconut. Anyone with a known coconut allergy should avoid this recipe and consult their healthcare provider if they are unsure about their specific allergies.

Optional Nut Add-Ins

If no one has nut allergies, you can add:

• ½ cup chopped almonds
• ½ cup chopped pecans
• ½ cup chopped walnuts
• ¼ cup pistachios (sprinkled on top)

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Recipe Variations

Lemon Coconut Cake

Increase lemon zest to 2 tablespoons and add 2 tablespoons fresh lemon juice.

Berry Coconut Cake

Fold 1 cup fresh blueberries or raspberries into the batter.

Chocolate Coconut Cake

Add:

• ¼ cup unsweetened cocoa powder
• ⅓ cup dark chocolate chips

Tropical Version

Add:

• ½ cup diced pineapple (well drained)
• Toasted coconut on top

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Tips for Success

• Use room-temperature eggs and yogurt for a smoother batter.
• Let the batter rest before baking so the coconut flour fully hydrates.
• Avoid overbaking to keep the cake moist.
• Toast the coconut topping separately for extra flavor and crunch.

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Frequently Asked Questions

Can I use vanilla Greek yogurt?
Yes. If you do, reduce the honey or maple syrup by 1–2 tablespoons since flavored yogurt is usually sweetened.

Can I replace the honey?
Yes. Maple syrup or agave syrup work well in equal amounts.

Can I make this dairy-free?
Yes. Use a thick, unsweetened dairy-free yogurt such as coconut-based yogurt. The texture may be slightly softer.

Why is coconut flour used with shredded coconut?
Coconut flour absorbs a large amount of moisture, helping the cake hold together while the shredded coconut adds texture and flavor.

Can I make muffins instead of a cake?
Yes. Divide the batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Is this cake gluten-free?
Yes, provided all ingredients (especially baking powder) are certified gluten-free if needed for medical reasons.

Can I reduce the sweetness?
Yes. The honey or maple syrup can be reduced slightly without significantly affecting the texture.

Can I serve it warm?
Yes. It’s delicious warm on its own or with a spoonful of Greek yogurt and fresh fruit. It also slices more cleanly after it has cooled completely.