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)
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