Yogurt Coconut Cake

Name: Yogurt Coconut Cake
Prep time: 5 min
Cook time: 30 min
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

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This easy Yogurt Coconut Cake is gluten-free, high-protein, and naturally sweetened. With just 6 ingredients and no flour, it’s a deliciously moist, golden-brown treat in 30 minutes.

A slice of 6-ingredient yogurt and coconut cake on a plate, topped with berries.

There’s something special about a cake that feels like a treat but is made with real, nourishing ingredients. I shared this Yogurt Coconut Cake in a reel recently, and your response was incredible – a lot of views and comments! That told me one thing: this cake deserves a home on the blog, with all your questions answered and tips included.

This Coconut Yogurt cake is gluten-free, high-protein, and uses just 6 simple ingredients. Mix everything in a large mixing bowl, bake in a small cake pan or springform pan, and in 30 minutes you have a golden brown, moist treat that pairs perfectly with coffee, afternoon snack, or even a light dessert.

Coconut cake batter spread into a parchment paper-lined square cake pan, ready for baking.

Why You’ll Love This Yogurt Coconut Cake Recipe

Simple to make with just a few staples
Naturally sweetened with maple syrup (honey or golden syrup)
High in protein thanks to Greek yogurt or Skyr
Gluten-free and flourless, made with shredded coconut or coconut flakes
Moist, rich texture with lovely coconut flavor
Perfect for slice-and-go meal prep (store it on a wire rack then wrap in plastic wrap)
No frosting needed—but it’s beautiful with a light cream cheese frosting or chocolate drizzle

How to Make 6-Ingredient Cake With Coconut and Yogurt

What you’ll need?

Ingredients:

For a 6×6 inch baking pan – 4 servings

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

Instructions:

Preheat your oven to 350°F (180°C). Line a 6×6″ baking pan with parchment or lightly grease it.
In a medium bowl, whisk together the yogurt, eggs, maple syrup, and vanilla until smooth.
Stir in the shredded coconut and baking powder until fully combined.
Pour the mixture into the prepared pan and smooth the top.
Bake for 30 minutes, or until golden and set in the center.
Let it cool completely before slicing. Optional: drizzle with dark chocolate or a dollop of coconut cream.

Baked coconut yogurt cake cut into four golden brown squares, topped with coconut flakes.

Recipe Tips

If your batter looks a bit runny, that’s okay — it will bake up just fine!
Use finely shredded, unsweetened coconut for the best texture.
Skyr adds extra protein and makes it even creamier.
For a touch more sweetness, you can add a tablespoon or two of sugar.
Don’t skip cooling! The texture sets as it rests.

Coconut yogurt cake served on a plate, topped with raspberries and blueberries.

Frequently Asked Questions And Tips

Isn’t coconut very calorific?

Yes, shredded coconut and coconut milk add richness—but this cake is made in single portion servings, so it’s easy to enjoy without going overboard.

What about its 357 kcal per slice?

It’s a high-protein, nutrient-dense treat—not a frosting-laden cake. You can halve the slice or shift it to a snack style if you need fewer calories.

Where do I find finely shredded coconut?

Look in your grocery’s baking aisle under “desiccated coconut” or “coconut flakes.” In Europe, check health food or baking sections. I’m currently in Europe and lucky enough to find this finely shredded coconut here, perfect for this dessert.

Can I use golden syrup or honey instead of maple?

Absolutely! Both work beautifully and add warmth to the coconut flavor.

What about an egg substitute?

You can swap eggs for flax eggs, but texture will be looser. Bake in a cake pan to manage batter moisture.

Best toppings for this Yogurt Coconut Cake Recipe?

Melted chocolate, whipped coconut cream, or a swirl of cream cheese frosting take it up a notch.

Coconut yogurt cake batter mixed in a large mixing bowl, ready to be transferred to a cake pan.

Protein Desserts You May Like