Thank you so much for being here—today I’m thrilled to share this Flourless Matcha Coconut Cake with Greek Yogurt! This vibrant green beauty captures earthy matcha flavor, creamy yogurt, and tropical coconut, naturally gluten‑free and wholesome. Loved it? Subscribe for more recipes straight to your inbox!
Overview of Recipe Content
This Matcha Coconut Cake is a luscious dessert, brunch, or tea‑time treat, perfect for springtime or any day you need a pick‑me‑up. Readers will adore its soft, moist crumb and subtle coconut fragrance. The vibrant green hue from matcha draws gasps of delight!
- Taste: Bright, earthy matcha meets creamy sweetness and a hint of coconut aroma.
- Nutrition: Made with Greek yogurt and no flour—protein‑rich and gluten‑free.
- Ingredients:
- 2 tsp matcha green tea powder
- 1 cup (100 g) unsweetened shredded coconut
- ½ cup (50 g) almond flour
- 1 tsp gluten‑free baking powder
- ¼ tsp salt
- 3 large eggs
- ⅓ cup (80 ml) honey or maple syrup
- ½ cup (120 g) plain Greek yogurt
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted
- Tools needed: Mixing bowls, whisk, spatula, 8-inch springform or cake pan, parchment paper
- Tips & swaps:
- Use coconut yogurt to keep it dairy‑free
- Maple syrup instead of honey for vegan option
- Almond flour can be replaced with cashew flour
How to Make Flourless Matcha Coconut Cake with Greek Yogurt
- Prep & Preheat – Preheat to 350 °F (175 °C). Line your pan with parchment and lightly grease.
- Combine dry mixtre – Whisk coconut, almond flour, matcha, baking powder, and salt until evenly green.
- Mix wet ingredients – Whisk eggs, honey/maple, Greek yogurt, vanilla, and melted coconut oil until creamy.
- Fold & pour – Gently fold dry into wet—don’t overmix. Pour into pan, smooth top.
- Bake & cool – Bake ~30–35 min until edges set and center jiggles slightly. Cool in pan for 10 min, then transfer to rack.
- Finish & serve – Dust with matcha, top with toasted coconut, and add a dollop of Greek yogurt.
As it bakes, you’ll notice a soft cocoa‑green color and a mild coconut‑earthy aroma—absolutely dreamy!
What to Serve with This Cake
- A refreshing mint green tea or jasmine tea
- A side of fresh berries for tart contrast
- A chilled coconut latte or iced matcha latte
Tips for Making It Perfect
- Room‑temp eggs help the batter rise beautifully
- Sift matcha to avoid clumps
- Don’t over-bake—the center jiggle ensures moist texture
- Make ahead: Bake a day ahead and keep covered; flavor deepens overnight
Storage Instructions
- Room temp: 2 days in airtight container
- Fridge: Up to 5 days (best cold!)
- Freezer: Slice and freeze up to 2 months—thaw in the fridge
General Information
This Matcha Coconut Cake draws on Japanese matcha tradition and tropical coconut vibes—where East meets tropics! It’s a heritage‑friendly, health-conscious dessert with a modern twist.
Frequently Asked Questions
Can I use matcha latte powder?
No—those contain added sugar. Use pure ceremonial or culinary matcha.
Is it safe to eat raw matcha?
Yes! Matcha is finely ground green tea leaves—nothing raw comes into contact with raw eggs.
Can I double the recipe?
Absolutely! Bake in two pans or a larger one, adjusting bake time ± 5–10 minutes.
Does it freeze well?
Yes—freeze slices up to 2 months, then thaw in the fridge before serving.
Conclusion
This Flourless Matcha Coconut Cake with Greek Yogurt is vibrant, nourishing, and downright delicious—plus it’s gluten‑free and crowd‑pleasing. If you loved it, check out more vibrant bakes like:
- Carrot Raisin Oatmeal Yogurt Cake – 5‑Minute Prep!
- Best Coconut Pineapple Banana Bread – Moist & Easy
- Flourless Apple Cinnamon Cake – Quick & Cozy
- Best Greek Yogurt Zucchini Bread – Healthy & Easy
- Flourless Sweet Potato Ginger Cake – Gluten‑Free Delight
You’re the heart of this blog—thank you for baking along!
Interactive Elements Matcha Coconut Cake
Let me know how it turned out—leave a review or comment below! Don’t forget to pin it on Pinterest: pinterest.com/poulefrecipe and tag me with your beautiful pics!
Nutritional Information Matcha Coconut Cake
Approximate per serving (12 slices):
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 180 kcal | 5 g | 12 g | 13 g | 2 g |
Cheery + Powerful Flourless Matcha Coconut Cake (with Greek Yogurt!)
- Total Time: 45 minutes
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This Flourless Matcha Coconut Cake with Greek Yogurt is a soft, earthy delight with tropical coconut and creamy richness—naturally gluten-free, nourishing, and perfect for tea time or brunch!
Ingredients
-
2 tsp matcha green tea powder
-
1 cup (100g) unsweetened shredded coconut
-
½ cup (50g) almond flour
-
1 tsp gluten-free baking powder
-
¼ tsp salt
-
3 large eggs
-
⅓ cup (80ml) honey or maple syrup
-
½ cup (120g) plain Greek yogurt
-
1 tsp vanilla extract
-
2 tbsp coconut oil, melted
Optional Toppings
-
Dusting of matcha
-
Toasted shredded coconut
-
Dollop of Greek yogurt
Instructions
-
Preheat oven to 350°F (175°C). Grease and line an 8-inch springform or cake pan.
-
In a bowl, whisk together shredded coconut, almond flour, matcha, baking powder, and salt.
-
In another bowl, whisk the eggs with honey or maple syrup, yogurt, vanilla, and melted coconut oil until smooth.
-
Gently fold the dry ingredients into the wet until just combined.
-
Pour the batter into the prepared pan and smooth the top.
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Bake for 30–35 minutes, until edges are set and center jiggles slightly.
-
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
-
Add optional toppings before serving.
Notes
-
Use coconut yogurt for a dairy-free version.
-
Maple syrup makes it vegan-friendly.
-
Don’t overbake; the center should jiggle slightly for a moist crumb.
-
Store in the fridge for up to 5 days or freeze individual slices for 2 months.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
