Description
Bright, moist, gluten‑free cake bursting with fresh citrus and tropical coconut goodness. Made with wholesome ingredients, it’s perfect for snack, breakfast, or a light dessert.
Ingredients
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⅓ cup fresh orange juice
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1 Tbsp orange zest
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¾ cup unsweetened shredded coconut
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3 large eggs
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⅓ cup maple syrup or honey
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½ cup plain Greek yogurt
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1 tsp vanilla extract
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1 tsp baking powder
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¼ tsp salt
Instructions
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Preheat oven to 350°F (175 °C). Line an 8‑inch springform pan with parchment.
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Whisk eggs, then stir in orange juice, zest, syrup, yogurt, and vanilla.
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In another bowl, mix coconut, baking powder, and salt.
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Fold wet into dry until just combined.
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Pour batter into pan, bake 25–30 minutes until a toothpick has moist crumbs.
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Cool 10 minutes before releasing pan, serve warm or room temp.
Notes
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Use room temp ingredients for even baking.
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Don’t overmix batter—tender crumb depends on it.
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Serve with fresh fruit or yogurt drizzle.
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Store airtight; freeze slices for longer storage.
- Prep Time: 10
- Cook Time: 30
- Category: Snack
- Method: baking
- Cuisine: American