Coconut Greek Yogurt Cake
Ingredients
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3 large eggs
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1/4 cup (60 ml) honey or maple syrup
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1/2 cup (120 g) plain Greek yogurt (full fat preferred)
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1 teaspoon vanilla extract
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1 cup (90 g) unsweetened shredded coconut
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1/2 teaspoon baking soda
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1/4 teaspoon salt
Instructions
Preheat oven to 350°F (175°C). Grease an 8-inch round or loaf pan and line with parchment if desired.
In a medium bowl, whisk together eggs, honey (or maple syrup), yogurt, and vanilla.
Stir in shredded coconut, baking soda, and salt. Mix until just combined.
Pour batter into prepared pan and smooth the top.
Bake for 25–30 minutes, or until top is golden and a toothpick comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Full-fat Greek yogurt gives best results.
Add lemon zest, chocolate chips, or dried fruit for variation.
Store wrapped at room temp or refrigerate for up to 5 days.
This cake is naturally gluten-free and lightly sweetened.
- Prep Time: 10
- Cook Time: 30
- Category: Cake
- Method: Baking
- Cuisine: Mediterranean