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–+ servings
A slice of 6-ingredient yogurt and coconut cake on a plate, topped with berries.
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5 from 1 vote

Yogurt Coconut Cake

Gluten-free, high-protein, naturally sweetened
Prep Time5 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: coconut cake, protein dessert, yogurt cake
Servings: 4

Ingredients

  • 250 g Greek yogurt or Skyr 8.8 oz / ~1 cup
  • 2 large eggs
  • 180 g finely shredded coconut 6.3 oz / ~2 cups
  • 60 ml maple syrup ¼ cup
  • 2 tsp vanilla extract
  • 1 tsp baking powder
US Customary - Metric

Instructions

  • Preheat oven to 350°F (180°C). Line or grease a 6x6 inch baking pan.
  • In a mixing bowl, whisk together yogurt, eggs, maple syrup, and vanilla until smooth.
  • Stir in the shredded coconut and baking powder until well combined.
    Coconut yogurt cake batter mixed in a large mixing bowl, ready to be transferred to a cake pan.
  • Pour the mixture into the prepared pan and smooth out the top.
    Coconut cake batter spread into a parchment paper-lined square cake pan, ready for baking.
  • Bake for 30 minutes, or until golden on top and set in the middle.
  • Let the cake cool completely before slicing.
    Close-up of sliced coconut yogurt cake with visible texture, resting on parchment paper.
  • Optional: drizzle with melted chocolate or add whipped coconut cream on top.

Video

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Notes

  • If the batter looks a little runny before baking, that’s normal — it sets as it bakes.
  • Use finely shredded, unsweetened coconut for best results.
  • Can substitute honey or golden syrup for maple syrup.
  • Loaf pans work too, or double the recipe for an 8x8 pan (adjust bake time).
  • For extra sweetness, add 1–2 tbsp sugar.

Nutrition

Calories: 357kcal | Carbohydrates: 38g | Protein: 11g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 175mg | Potassium: 420mg | Fiber: 2g | Sugar: 34g | Vitamin A: 121IU | Vitamin C: 0.3mg | Calcium: 154mg | Iron: 1mg
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