Oh friends… this one feels like sunshine in cake form.
Thank you for being here today. Truly. This Coconut and Yoghurt Cake is one of those simple, soul-warming bakes that fills the kitchen with the sweet aroma of toasted coconut and vanilla. It’s soft, tender, lightly tropical, and unbelievably moist thanks to creamy yoghurt.
This is the kind of cake you bake once… and suddenly it becomes “the cake” everyone requests.
If you love cozy, foolproof baking like this, make sure you subscribe to my email list — I share recipes straight from my kitchen, with all the tips I wish someone had told me years ago.
Now let’s make something beautiful.
Overview of Coconut and Yoghurt Cake
This Coconut and Yoghurt Cake is a moist, fluffy, single-layer cake made with simple pantry ingredients. The yoghurt adds tenderness and richness, while shredded coconut brings texture and delicate sweetness.
Why You’ll Love This Cake
- Incredibly moist texture
- Simple pantry ingredients
- Perfect balance of sweet and tropical
- No fancy equipment needed
- Ideal for tea time, brunch, or dessert
- Freezer-friendly
What It Tastes Like
It’s soft and fluffy with a slightly creamy crumb from the yoghurt. The coconut adds a gentle chew and a hint of tropical warmth. It’s not overly sweet — just perfectly balanced.
If you close your eyes, it feels like a cozy afternoon with sunshine streaming through the window.
Full Ingredients List (Complete & Detailed)
Here’s everything you’ll need:
- 1 cup plain full-fat yoghurt (Greek or regular)
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsweetened shredded coconut
Optional Toppings
- Powdered sugar dusting
- Coconut glaze (powdered sugar + coconut milk)
- Toasted coconut flakes
Tools You’ll Need
- Mixing bowl
- Whisk
- Spatula
- 8-inch round cake pan
- Parchment paper
- Cooling rack
Simple tools, stunning results.
How to Make Coconut and Yoghurt Cake
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together:
- Yoghurt
- Sugar
- Oil
- Eggs
- Vanilla
Whisk until smooth and slightly creamy.
Step 3: Combine Dry Ingredients
In a separate bowl, mix:
- Flour
- Baking powder
- Baking soda
- Salt
Gradually fold dry ingredients into the wet mixture.
Step 4: Add Coconut
Fold in shredded coconut gently. The batter will be thick but smooth.
Step 5: Bake
Pour into prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
The top will turn lightly golden, and your kitchen will smell heavenly.
Step 6: Cool and Finish
Let cool in the pan for 10 minutes, then transfer to a rack.
Dust with powdered sugar or drizzle with coconut glaze.
Slice and serve.
What to Serve with Coconut and Yoghurt Cake
This cake pairs beautifully with:
- Fresh berries
- Whipped cream
- Vanilla ice cream
- Afternoon tea or coffee
For a beautiful dessert spread, serve alongside:
- https://poulef.com/protein-cookie-dough
- https://poulef.com/easy-homemade-carbonara
- https://poulef.com/gluten-free-banana-bread
- https://poulef.com/no-bake-energy-bites
- https://poulef.com/vegan-chocolate-chip-cookies
These recipes complement a cozy baking theme perfectly.
Tips for Making It Perfect
- Use room-temperature eggs and yoghurt.
- Do not overmix once flour is added.
- Toast coconut beforehand for deeper flavor.
- Let cake cool fully before glazing.
Want extra moisture? Brush the warm cake with 1–2 tablespoons coconut milk.
Storage Instructions
Room Temperature: 3 days in airtight container.
Refrigerator: Up to 5 days.
Freezer: Wrap tightly and freeze for up to 3 months.
Thaw overnight before serving.
General Information
Yoghurt cakes are popular across Europe and the Mediterranean. The yoghurt provides natural acidity, which reacts with baking soda to create a beautifully tender crumb.
Coconut adds both texture and subtle sweetness without overpowering the cake.
Simple ingredients. Big comfort.
Frequently Asked Questions
Can I make this gluten-free?
Yes. Use a 1:1 gluten-free flour blend.
Can I use Greek yoghurt?
Absolutely. It creates an even richer texture.
Can I reduce the sugar?
You can reduce by ¼ cup without major texture change.
Can I make cupcakes?
Yes. Bake for 18–22 minutes.
Can I use sweetened coconut?
Yes, but reduce sugar slightly.
Nutritional Information (Per Slice – 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 32g |
| Sugar | 18g |
| Protein | 5g |
| Fat | 14g |
| Saturated Fat | 5g |
| Fiber | 2g |
| Sodium | 180mg |
Interactive Element
If you bake this Coconut and Yoghurt Cake, I would LOVE to see it!
Save and share on Pinterest here:
https://www.pinterest.com/poulefrecipe/
Leave a review below and tag your creation — your photos make my day.
Print
Irresistibly Moist Coconut and Yoghurt Cake – 9 Powerful Reasons You’ll Fall in Love
- Total Time: PT50M
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Coconut and Yoghurt Cake is incredibly moist, fluffy, and easy to make. Made with simple pantry ingredients, shredded coconut, and creamy yoghurt, it’s perfect for tea time or dessert.
Ingredients
1 cup plain full-fat yoghurt
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsweetened shredded coconut
Instructions
1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. Whisk together yoghurt, sugar, oil, eggs, and vanilla until smooth.
3. In a separate bowl, combine flour, baking powder, baking soda, and salt.
4. Fold dry ingredients into wet ingredients until just combined.
5. Stir in shredded coconut.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 30-35 minutes until a toothpick inserted comes out clean.
8. Cool 10 minutes in pan before transferring to rack.
9. Dust with powdered sugar or glaze before serving.
Notes
Use room temperature ingredients.
Do not overmix.
Cake can be frozen up to 3 months.
Toast coconut for deeper flavor.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Table of Contents
Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
Let’s be friends!
