This Flourless Coconut Greek Yogurt Cake is everything I crave in a guilt-free dessert—moist, tender, full of tropical coconut goodness, and secretly healthy! Made with creamy Greek yogurt, naturally sweetened with honey or maple syrup, and totally gluten-free thanks to shredded coconut, it’s a one-bowl wonder that feels indulgent but nourishes, too.
I first whipped this up on a whim for a friend who avoids gluten, and we were both stunned by the texture. It’s soft, custardy in the center, and has that golden, chewy coconut top that makes every bite better than the last. You don’t need flour to create something magical—you just need the right blend of ingredients and a little love.
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Overview of Flourless Coconut Greek Yogurt Cake Recipe Content
Whether you’re baking for someone with dietary restrictions or just want something on the lighter side, this flourless cake is a must-try. It’s simple, satisfying, and comes together in under an hour.
Why You’ll Love It
- Naturally gluten-free and flourless
- Moist, tender texture with crispy coconut topping
- Refined sugar-free with honey or maple syrup
- High in protein thanks to Greek yogurt and eggs
- Great for breakfast, tea time, or dessert
What It Tastes Like
It’s like a cross between a coconut macaroon and a custardy cake. Slightly sweet, tangy from the yogurt, and full of rich coconut flavor. Every bite is moist, soft, and lightly chewy at the edges.
Ingredients
- 3 large eggs
- 1/4 cup (60ml) honey or maple syrup
- 1/2 cup (120g) plain Greek yogurt
- 1 tsp vanilla extract
- 1 1/2 cups (120g) shredded unsweetened coconut
- 1/2 tsp baking powder (gluten-free if needed)
- Pinch of salt
Tools Needed
- Mixing bowl
- Whisk or hand mixer
- 8-inch round cake pan or springform
- Parchment paper (optional)
- Cooling rack
Suggested Substitutions and Additions
- Swap vanilla for almond extract for a different twist
- Add lemon zest for a citrus note
- Use flavored yogurt (like coconut or vanilla) for extra flavor
- Add dark chocolate chips or dried pineapple for fun texture
How to Make Flourless Coconut Greek Yogurt Cake
- Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment if desired.
- Whisk the wet ingredients: In a bowl, whisk together eggs, honey (or maple syrup), Greek yogurt, and vanilla extract until smooth.
- Add dry ingredients: Stir in shredded coconut, baking powder, and a pinch of salt until combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the top is golden and the center is set.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or chilled!
What to Serve with Flourless Coconut Greek Yogurt Cake
- Serve with fresh berries or mango slices
- Dollop with whipped cream or Greek yogurt on top
- Dust with powdered sugar or drizzle with dark chocolate
- Pair with chai or tropical teas
Tips for Making It Perfect
- Use full-fat Greek yogurt for best texture
- Whisk eggs thoroughly to incorporate air and lift
- Don’t overbake—cake is best when slightly custardy in the center
- Let cool before slicing for clean pieces
- Store covered to keep it moist
Storage Instructions
- Store covered at room temp for up to 2 days
- Refrigerate for up to 5 days
- Freeze slices individually, wrapped well, for up to 1 month
- Reheat gently in microwave or enjoy chilled
General Information
This Flourless Coconut Greek Yogurt Cake is inspired by Mediterranean and tropical flavors—think Greek yogurt meets coconut macaroon. It’s great for brunches, light desserts, or meal-prep snacks you actually look forward to.
Frequently Asked Questions
Can I make this dairy-free?
Yes! Use a plant-based yogurt (like coconut or almond milk yogurt).
Can I skip the sweetener?
You can reduce it, but a little is needed for structure and moisture.
Can I double the recipe?
Yes—just use a larger pan and extend the bake time.
Can I use sweetened shredded coconut?
Yes, but reduce the added sweetener slightly.
Conclusion
This Flourless Coconut Greek Yogurt Cake is the kind of feel-good bake that never feels like a compromise. It’s light, luscious, and packed with tropical flavor—perfect for any time you need a sweet bite without the sugar crash.
Want more healthy-ish, naturally gluten-free goodies? Try these reader faves:
- Protein Cookie Dough
- Carrot Raisin Oatmeal Yogurt Cake
- Flourless Sweet Potato Ginger Cake
- Sweet Potato Bread
Follow me on Pinterest and share your creations—I LOVE seeing your twists on my recipes. 💛
Interactive Elements
Tried this Flourless Coconut Greek Yogurt Cake with maple syrup or added fruit? Leave a comment or tag me on Pinterest @poulefrecipe with your beautiful bakes!
Nutritional Information (per slice, approx. 8 slices)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 190 |
| Protein | 6g |
| Carbohydrates | 12g |
| Sugars | 7g |
| Fat | 13g |
| Saturated Fat | 10g |
| Fiber | 2g |
| Sodium | 90mg |
Flourless Coconut Greek Yogurt Cake (Naturally Gluten-Free!)
- Total Time: 40 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
This Flourless Coconut Greek Yogurt Cake is soft, moist, and full of tropical flavor. Made with shredded coconut and creamy Greek yogurt, it’s a naturally gluten-free treat perfect for a light dessert, healthy snack, or tea-time indulgence.
Ingredients
3 large eggs
1/4 cup (60 ml) honey or maple syrup
1/2 cup (120 g) plain Greek yogurt (full fat preferred)
1 teaspoon vanilla extract
1 cup (90 g) unsweetened shredded coconut
1/2 teaspoon baking soda
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
