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Recipe

3-Ingredient Coconut Yogurt Cake

Dessert Modern / Healthy 3 ingredient cake coconut yogurt cake flourless cake high protein dessert
Prep 10 min
Cook 35 min
Total 45 min
Serves 6
Cal / serving 180

A soft, flourless, high-protein cake made with Greek yogurt, eggs, and coconut. Light, slightly custardy, and naturally gluten-free.

Scale

Equipment

  • Mixing bowl
  • Whisk
  • 8-inch baking dish or loaf pan
  • Parchment paper
  • Oven

Ingredients

  • 1 cup Greek yogurt (plain, full-fat or 2%)
  • 2 large eggs
  • 1 cup unsweetened shredded coconut

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8-inch baking pan or loaf pan with parchment paper.
  2. In a mixing bowl, whisk the eggs until smooth.
  3. Add Greek yogurt and mix until fully combined.
  4. Fold in shredded coconut until evenly distributed.
  5. Pour batter into prepared pan and smooth the top.
  6. Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
  7. Remove from oven and let cool for at least 10–15 minutes before slicing.
  8. Slice and serve. Texture will be soft and slightly custard-like.

Notes

  • For a sweeter version, add 2–4 tablespoons honey, maple syrup, or sugar.
  • Add 1/2 teaspoon vanilla extract for extra flavor.
  • Use toasted coconut for a deeper coconut flavor.
  • Cake firms up more as it cools—do not overbake.
  • You can refrigerate leftovers for a denser, cheesecake-like texture.

Nutrition

Calories 180 kcal
Carbohydrates 6 g
Protein 9 g
Fat 13 g
Saturated fat 10 g
Cholesterol 70 mg
Sodium 45 mg
Potassium 120 mg
Fiber 3 g
Sugar 3 g
Calcium 80 mg
Iron 1 mg

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