Flourless Coconut Greek Yogurt Cake

Published on: December 21, 2025

Flourless Coconut Greek Yogurt Cake topped with coconut and fruit garnishes

Flourless Coconut Greek Yogurt Cake is a tender, slightly tangy cake with a lacy golden crust and a moist, coconut-scented crumb. The aroma of toasted coconut and vanilla fills the kitchen as it bakes, and each slice yields a balance of creamy yogurt richness and delicate coconut texture. It’s special because it’s flourless (great for gluten-free needs), uses minimal, sustainable pantry staples, and comes together quickly — ideal for weeknight treats or a seasonal gathering. For a quick read on yogurt nutrition, see this handy Greek yogurt and peanut butter nutrition guide.

Table of Contents

Why You’ll Love This Recipe

This cake is perfect for casual brunches, holiday dessert tables, or a comforting afternoon snack with tea. It’s quick to mix — no fussing with multiple bowls or sifting — and it adapts easily to what’s in season or in your pantry. The flavor is clean and bright from yogurt and vanilla, while coconut flour gives a slightly nutty note and a satisfyingly tender texture. Versatile enough to dress up with fruit or chocolate chips, it’s a reliable recipe to make ahead for guests or to rescue a busy weeknight dessert plan.

Seasonal Ingredients Spotlight

Choose seasonal citrus, berries, or stone fruit to top or serve with the cake for fresh contrast. In spring and summer, think bright lemon zest, sliced strawberries, or a macerated berry compote; in autumn, roasted pears or warm spiced figs pair beautifully. Fresh ingredients add vibrant color — ruby reds, sunny yellows — and lively aromatics like citrus oils and berry sweetness. Opting for local dairy and seasonal produce supports sustainability and reduces food miles, while peak-season fruit delivers better texture and naturally concentrated flavor that complements the cake’s creamy base.

What You’ll Need

2 cups Greek yogurt — thick, full-fat for richest texture (see protein details: Greek yogurt protein per 100g)
1 cup coconut flour — absorbs moisture; gives delicate, nutty crumb
1/2 cup honey or maple syrup — for sweetness and glossy crust
4 eggs — room temperature for better volume and structure
1 teaspoon baking soda — light lift and gentle rise
1/2 teaspoon salt — enhances flavor balance
1 teaspoon vanilla extract — fragrant backbone
Optional: lemon zest, chocolate chips, dried fruit — for contrast and texture

Substitutions & notes: Use low-fat yogurt for a lighter cake, but expect a slightly less rich texture. Swap coconut flour with almond flour for a different nutty profile — reduce quantity and watch moisture (coconut flour is very absorbent). For a vegan version, replace eggs with flax or aquafaba and use a plant-based yogurt and maple syrup; texture will be denser.

How to Make This Recipe

Preheat & Prep. Preheat the oven to 350°F (175°C) and grease a round cake pan. Greasing thoroughly and lining the bottom with parchment helps the cake release cleanly and preserves the delicate crust.
Combine Wet Ingredients. In a large bowl, whisk together the Greek yogurt, honey or maple syrup, and eggs until smooth. Aim for a silky, slightly aerated mixture — you’ll see glossy ribbons when the whisk lifts.
Add Dry Ingredients. Add the coconut flour, baking soda, salt, and vanilla extract, and mix until well combined. If desired, fold in lemon zest, chocolate chips, or dried fruit. The batter will be thick but spreadable; allow a minute for coconut flour to hydrate.
Bake the Cake. Pour the batter into the prepared cake pan and smooth the top. The surface should look even and slightly domed; tap the pan once to settle the batter.
Check Doneness. Bake for 30-35 minutes or until a toothpick comes out clean. The top should be golden and set; edges will pull slightly from the pan when done.
Cool Before Serving. Allow the cake to cool before serving. Cooling firms the crumb and concentrates flavor — serve warm or at room temperature with fruit or a dusting of coconut.

Step Examples

Prepare the Base — Preheat and grease: ensure an even heat environment and lightly oil the pan so the cake develops a crunchy, golden edge and releases easily.
Mix the Ingredients — Whisk wet then fold dry: combine until no streaks remain; the batter should be dense but uniform, smelling of vanilla and honey.
Shape or Cook — Pour and smooth: an even top bakes uniformly; watch for a gentle rise and golden color at the 20–25 minute mark.
Finish or Garnish — Add zests or chips: fold lemon zest or chips in gently to preserve lift; sprinkle flaked coconut on top before baking for extra crunch.
Serve and Enjoy — Slice and taste: expect a creamy interior, light coconut aroma, and a slightly crisp exterior; serve with fruit or a drizzle of honey.

Essential Tools

1 mixing bowl (large) and a whisk or hand mixer
Measuring cups and spoons for accuracy
8–9 inch round cake pan, greased and optionally lined with parchment
Rubber spatula for folding and smoothing batter
Cooling rack to bring cake to room temperature

Optional: stand mixer for easier whisking, zester for citrus, and an offset spatula for a perfect top. If you use affiliate or local cookware, choose a heavy-sided pan for even browning.

Meal Prep & Storage Tips

Make ahead: bake the cake and store it cooled, wrapped tightly in plastic or in an airtight container for up to 3 days at room temperature, or up to 5 days refrigerated. For longer storage, freeze individual slices in freezer-safe bags for up to 2 months; thaw in the fridge overnight and warm gently before serving. Food safety: if using fresh fruit toppings, add them just before serving to prevent sogginess. Reheating: warm slices in a low oven (300°F / 150°C) for 8–10 minutes to refresh the crust and soften the center.

Perfect Pairings

Serve this cake with a bright fruit compote, a scoop of vanilla ice cream, or lightly whipped cream to complement the tangy yogurt. For drinks, pair with strong coffee, a milky latte, or an herbal tea like chamomile or lemongrass to balance the cake’s richness. For brunch spreads, place thin wedges alongside yogurt parfaits, granola, and pancakes — try pairing with a light stack like these banana pancakes recipe for a comforting, textural contrast. Garnish with toasted coconut flakes and a few fresh berries for color and aroma.

Nutrition Facts

Estimated per serving (1 slice):

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

Note: Nutrition varies by ingredients (type of yogurt, sweetener, and add-ins). Use full-fat yogurt for more calories and creaminess; Greek yogurt increases protein slightly.

Avoid These Common Pitfalls

Dough Too Dry — If the batter seems crumbly or won’t spread, add a splash of milk or an extra tablespoon of yogurt until pliable and smooth.
Overbaking — A dry interior means it’s gone too long; check at 25 minutes and use the toothpick test to avoid a mealy texture.
Uneven Texture — Overmixing after adding dry ingredients can deflate the batter; fold gently until just combined to keep a tender crumb.

H3: Examples

Dough Too Dry — Add a splash of milk until pliable.
Chocolate Coating Breaks — Ensure melted chocolate is smooth and warm before drizzling.
Unevenly Shaped Balls — (If making mini cakes or muffins) Use a cookie scoop for uniform portions.

Pro Tips for Best Results

Use full-fat Greek yogurt chilled but not straight from the fridge for optimal mixing — it gives a creamier mouthfeel and richer aroma. Let eggs come to room temperature to incorporate better and help the cake rise. Toast coconut flakes lightly to release oils and deepen aroma before using as a topping. For clean slices, chill the cake briefly and use a sharp knife wiped between cuts. To save time, blend wet ingredients in a blender for a silky base, then fold in the dry mix.

Recipe Variations to Explore

Citrus & Almond: Add 1 tablespoon grated lemon zest and 1/2 cup sliced almonds for a bright, nutty twist.
Chocolate Swirl: Fold in 1/3 cup melted dark chocolate or stir in cocoa powder to the batter for a chocolate-coconut version.
Berry-Stuffed: Press a layer of fresh raspberries or sliced strawberries into the center before baking for pockets of juicy fruit.
Tropical: Replace vanilla with 1/2 teaspoon coconut extract and fold in chopped dried mango for an island vibe.

Dietary Adaptations & Safety Info

Allergens: contains eggs and dairy; coconut is a tree-nut alternative — check for allergies. Gluten-free: naturally gluten-free thanks to coconut flour, but verify other add-ins. Vegan swaps: replace eggs with aquafaba or commercial egg replacer and use plant-based Greek-style yogurt; texture will be denser. Always ensure eggs are fully cooked in the center and store leftovers properly to avoid bacterial growth.

Frequently Asked Questions

Q: Is this cake gluten-free?
A: Yes — using coconut flour means this recipe is naturally gluten-free, but always confirm other add-ins (chocolate chips, baking agents) are labeled gluten-free.

Q: Can I use regular flour instead of coconut flour?
A: Coconut flour absorbs more liquid than wheat flour; substituting 1:1 won’t work. Use almond flour or a tested wheat-flour version and adjust liquids and proportions accordingly.

Q: How can I prevent the cake from sinking in the middle?
A: Avoid overmixing once the dry ingredients are added and make sure baking soda is fresh. Bake at the right temperature and don’t open the oven in the first 20 minutes.

Q: Can I refrigerate or freeze the cake?
A: Yes — store cooled, wrapped in an airtight container in the fridge for up to 5 days or freeze slices for up to 2 months; thaw overnight in the fridge.

Q: Will low-fat Greek yogurt work?
A: It will work but yields a slightly less rich and moist cake. If using low-fat yogurt, consider adding a tablespoon of oil or an extra egg yolk for tenderness.

Q: Can I make muffins instead of a cake?
A: Yes — divide batter into a greased muffin tin and reduce baking time to 18–22 minutes. Watch for golden tops and the toothpick test.

Final Thoughts & Next Steps

Give this Flourless Coconut Greek Yogurt Cake a try when you want a simple, seasonal dessert that’s both comforting and surprisingly elegant. Share your tweaks, photos, or flavor swaps in the comments — I’d love to see your versions. Tag your creations on social with #WeCookCake and tell friends where you found the recipe.