Description

This Flourless Pumpkin Coconut Cake is warm, moist, and packed with fall flavor—without any flour! Made with pumpkin purée, shredded coconut, and Greek yogurt, it’s naturally sweetened and gluten-free.

Ingredients

Scale

½ cup pumpkin purée
¾ cup unsweetened shredded coconut
3 large eggs
⅓ cup maple syrup or honey
½ cup plain Greek yogurt
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 tsp baking powder
¼ tsp salt

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Instructions

Preheat oven to 350°F and grease a baking dish.
Whisk eggs in a bowl until frothy.
Add pumpkin, yogurt, syrup, and vanilla. Mix well.
Stir in coconut, spice, baking powder, and salt.
Pour into dish, bake 25–30 min, cool before serving.

Notes

Use coconut yogurt to make dairy-free.
Try adding chopped nuts or chocolate for variation.
Store in fridge or freeze slices for later!

Prep Time: 10
Cook Time: 30
Category: Snack
Method: baked
Cuisine: American