Spectacular Flourless Orange Coconut Cake: 5-Star Gluten-Free Delight

Thank you so much for stopping by—I’m absolutely thrilled to share this vibrant, naturally sweet Flourless Orange Coconut Cake with Greek Yogurt with you! Bursting with citrus sunshine and tropical coconut flavor, it’s a gluten-free delight perfect for snacking, breakfast, or a light dessert. If you love bright, wholesome cakes, don’t forget to subscribe for more recipes by email—your kitchen will thank you later!

Overview of Orange Coconut Cake Recipe Content

• What it is & when to enjoy:
  A fluffy, moist gluten-free cake made with wholesome ingredients. Perfect for brunch, an afternoon pick-me-up, or a light dessert that won’t weigh you down.
• Why you’ll adore it:
  It’s naturally sweet (thanks to honey or maple syrup), gluten-free, full of zingy orange and creamy coconut flavor, and backed by protein-rich Greek yogurt.
• Taste profile:
  Bright citrus, tropical coconut, tender crumb, and a luscious, tangy finish with every bite.
• Health & seasonal benefits:
  Gluten-free, reduced refined sugar, protein-packed yogurt—nice for a nourishing snack any time, especially spring and summer.

Ingredients

PIN IT

• ⅓ cup (80 ml) fresh orange juice
• 1 Tbsp orange zest
• ¾ cup (60 g) unsweetened shredded coconut
• 3 large eggs
• ⅓ cup (80 ml) maple syrup or honey
• ½ cup (120 g) plain Greek yogurt
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt

Tools Needed

• 8‑ or 9‑inch springform pan
• Medium mixing bowls
• Whisk or electric beaters
• Citrus zester
• Parchment paper

Substitutions & Add‑Ins

• Swap Greek yogurt for coconut yogurt to keep it dairy‑free (adds more coconut flavor!).
• Sprinkle toasted almonds or coconut flakes on top as a decorative finish.
• Add 1–2 Tbsp almond meal if you like a bit more structure.

How to Make Flourless Orange Coconut Cake with Greek Yogurt

PIN IT

1. Prep & zest
Preheat oven to 350°F (175 °C). Line the pan with parchment.

2. Mix wet ingredients
In a bowl whisk eggs lightly, then stir in orange juice, zest, maple syrup (or honey), Greek yogurt, and vanilla. I always pause to inhale that bright, citrusy wave—so fresh!

3. Combine dry ingredients
In another bowl, gently mix coconut, baking powder, and salt.

4. Fold together
Pour wet into dry and stir until just combined—do not overmix.

5. Bake
Transfer batter to pan. Bake 25–30 minutes, until a toothpick peeks out with a few moist crumbs. The top should turn lightly golden.

6. Cool & serve
Let cool 10 minutes in the pan, then release the ring. Enjoy warm, with a dollop of Greek yogurt or a drizzle of honey.

What to Serve with This Orange Coconut Cake

• A scoop of vanilla ice cream or coconut whipped cream
• Fresh berries, mint leaves, or orange segments
• A chilled glass of sparkling water with a citrus slice or herbal tea
• Perfect alongside a latte or iced coffee

Tips for Making It Perfect

• Room temperature eggs & yogurt help it bake evenly.
• Don’t overmix—you want a tender crumb.
• If juices pool, gently pat with a paper towel.
• You can halve the recipe for a smaller pan.
• Make-ahead: Bake the night before—resting enhances the orange flavor.

Storage Instructions

• Room temp: Covered, up to 2 days.
• Refrigerator: Airtight, up to 5 days.
• Freezer: Slice and freeze wrapped for up to 2 months. Thaw at room temperature or warm gently before serving.

General Information

PIN IT

This Orange Coconut Cake brings together Mediterranean citrus traditions and tropical coconut vibes—bright and breezy, yet comforting like a cozy breakfast cake. Inspired by nonna’s citrus loaf, updated to be gluten-free and wholesome.

Frequently Asked Questions

1. Is this cake suitable for vegans?
No—eggs and dairy Greek yogurt are used. For a vegan version, use egg replacer and coconut yogurt.

2. Can I use powdered coconut instead of shredded?
Yes—but the texture and structure will change. Use unsweetened, and adjust liquid to avoid dryness.

3. Can I add flour to make it more cake-like?
Absolutely! You could add ¼ cup almond flour or gluten‑free flour—though then it’s no longer flourless.

4. Why did my cake sink?
Likely due to underbaking or too wet batter. Next time, add a few more minutes or reduce yogurt slightly.

5. Can I double this recipe?
Yes! Use a 9‑inch pan and increase bake time to around 35 minutes.

Conclusion

This Flourless Orange Coconut Cake with Greek Yogurt is the perfect marriage of sunshine and comfort—naturally sweet, bright, and luscious. If you loved this, try my zesty Lemon Olive Oil Cake or light Honey Yogurt Coffee Cake next. Thanks for baking with me—can’t wait to read your comments and see your photos!

Interactive Elements Orange Coconut Cake

Let me know how it turned out (and don’t be shy—send a pic on Pinterest or tag @poulefrecipe!). Your feedback means the world 💛.

Nutritional Information

Per Slice (~12 slices)	Calories	Protein	Carbs	Fat
Approx.	180 kcal	6 g	20 g	9 g

Check Out These Related Recipes

• Lemon Olive Oil Cake – a tangy zesty treat!
• Honey Yogurt Coffee Cake – soft, sweet breakfast cozy.
• Almond Orange Morning Bread – nutty and bright.
• Coconut Lime Muffins – portable tropical muffins.
• Orange Ricotta Pancakes – fluffy, cheesy, citrusy perfection.

(Pssst – pin your result at Pinterest for future baking inspiration!)

Print