The Coconut Cloud Yogurt Cake is a light, flourless dessert with a dreamy texture that melts in your mouth. Made with wholesome ingredients like Greek yogurt, shredded coconut, and almond flour, it’s naturally gluten-free and perfect alongside a cup of tea or as a gentle, satisfying end to any meal.

Why You’ll Love This Recipe

This cake is soft, moist, and delicately sweet with a rich coconut flavor and airy texture. Thanks to Greek yogurt and coconut oil, it’s both tender and rich without feeling heavy. With no refined flour and a touch of natural sweetness from maple syrup or honey, it’s a lighter option that doesn’t sacrifice indulgence. Plus, it’s quick to prepare and beautifully rustic in presentation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Wet Ingredients:

large eggs
full-fat Greek yogurt
coconut oil (melted)
maple syrup or honey
vanilla extract

Dry Ingredients:

unsweetened shredded coconut
almond flour
cornstarch or arrowroot powder
baking powder
fine salt

Topping:

powdered sugar (for dusting)
toasted coconut flakes
slivered almonds (optional)

Directions

Preheat and Prepare the Pan
Preheat your oven to 175°C (350°F). Line the bottom of a 20 cm (8-inch) springform pan with parchment paper and lightly grease the sides.
Mix Wet Ingredients
In a large mixing bowl, whisk together the eggs, Greek yogurt, melted coconut oil, maple syrup or honey, and vanilla extract until the mixture is creamy and well combined.
Combine Dry Ingredients
In a separate bowl, stir together the shredded coconut, almond flour, cornstarch or arrowroot powder, baking powder, and salt.
Blend the Batter
Gradually add the dry ingredients to the wet ingredients, stirring until evenly mixed. The batter will be slightly thick and textured due to the shredded coconut.
Bake
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool and Decorate
Allow the cake to cool completely in the pan. Once cooled, remove the sides of the springform pan and transfer the cake to a serving plate. Dust with powdered sugar and top with toasted coconut flakes and slivered almonds, if using.

Servings and timing

Servings: 8
Prep Time: 10 minutes
Bake Time: 35 minutes
Total Time: 45 minutes
Calories: Approximately 250 kcal per serving

Variations

Citrus Note: Add lemon or lime zest to the batter for a tropical zing.
Chocolate Swirl: Fold in dark chocolate chips or swirl in melted chocolate before baking.
Dairy-Free Option: Use a plant-based yogurt alternative and confirm that your chocolate (if used) is dairy-free.
Berry Addition: Gently fold in fresh raspberries or blueberries for bursts of fruit.
Spiced Version: Add a pinch of cardamom or cinnamon for a warm flavor profile.

storage/reheating

Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Serve at room temperature for best texture. This cake also freezes well—wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight.

FAQs

Can I use sweetened shredded coconut?

Unsweetened is preferred to keep the cake balanced and not overly sweet. Sweetened coconut will change the texture and flavor.

Is this cake gluten-free?

Yes, it’s naturally gluten-free as it contains no wheat flour.

Can I substitute almond flour?

You can try finely ground sunflower seed meal for a nut-free alternative, though flavor and texture will vary.

What’s the purpose of cornstarch or arrowroot?

It helps bind the cake and gives it a light, tender crumb.

Can I make this in a different pan?

A standard 8-inch round or square pan will work. Just be sure to adjust baking time slightly and monitor doneness.

Does it taste like yogurt?

No, the yogurt adds moisture and lightness but the dominant flavors are coconut and vanilla.

Can I use coconut yogurt?

Yes, coconut yogurt is a great alternative for an even more pronounced coconut flavor.

How do I toast coconut flakes?

Spread on a baking sheet and toast in a 350°F (175°C) oven for 4–6 minutes, watching carefully to prevent burning.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan or two 8-inch pans. Adjust bake time accordingly.

What’s the texture like?

It’s moist, slightly chewy from the coconut, and soft like a sponge cake—light and tender with a delicate crumb.

Conclusion

Coconut Cloud Yogurt Cake is the perfect choice for those seeking a wholesome, flourless dessert that feels both light and indulgent. With its gentle sweetness, creamy texture, and natural ingredients, this cake is ideal for tea time, brunch, or a guilt-free treat any day of the week. Simple to make and delightful to eat—it truly lives up to its name.

Coconut Cloud Yogurt Cake

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Author: Douaa
Total Time: 0 hours
Yield: 8 slices
Diet: Gluten Free

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Description

This Coconut Cloud Yogurt Cake is a dreamy, flourless dessert that’s light, moist, and naturally gluten-free. Made with Greek yogurt, shredded coconut, and almond flour, it has a melt-in-your-mouth texture and subtle sweetness—perfect for pairing with tea or enjoying as a refined brunch treat.

Ingredients

Wet Ingredients:
• 3 large eggs
• 1 cup full-fat Greek yogurt
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup or honey
• 1 tsp vanilla extract

Dry Ingredients:
• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup cornstarch or arrowroot powder
• 1 tsp baking powder
• 1/4 tsp fine salt

Topping:
• Powdered sugar, for dusting
• Toasted coconut flakes
• Slivered almonds (optional)

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Instructions

Preheat & Prep:

Preheat oven to 175°C (350°F). Line an 8-inch (20 cm) springform pan with parchment paper and lightly grease the sides.

Mix Wet Ingredients:
2. In a large mixing bowl, whisk eggs, Greek yogurt, melted coconut oil, maple syrup (or honey), and vanilla extract until smooth.

Combine Dry Ingredients:
3. In another bowl, stir together shredded coconut, almond flour, cornstarch, baking powder, and salt.

Blend Batter:
4. Slowly add the dry ingredients to the wet mixture. Stir until a thick, cohesive batter forms.

Bake:
5. Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until the top is golden and a toothpick comes out mostly clean.

Cool & Decorate:
6. Allow to cool completely before dusting with powdered sugar. Garnish with toasted coconut and slivered almonds if desired.

Notes

Can be made ahead and refrigerated for up to 3 days.
For extra coconut flavor, add 1/4 tsp coconut extract.
Delicious served with a dollop of Greek yogurt or whipped cream.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean-Inspired