Healthy Coconut Yogurt Cake Recipe

Here’s my go-to coconut yogurt cake recipe, with a moist, tender crumb and just the right balance of coconut flavor, thanks to a combination of coconut milk, shredded coconut, and creamy yogurt.

This cake has become a regular at our weekend brunches, and I often bake an extra one to share with neighbors. There’s something so nice about having a slice with your morning coffee, especially when the house still smells like coconut from baking.

What Kind of Coconut Yogurt Should I Use?

For this cake, you’ll want to use thick, full-fat coconut yogurt to get the best texture and flavor. Regular dairy yogurt with coconut flavor won’t give you the same rich, tropical taste that real coconut yogurt provides. If you’re buying from the store, look for brands that list coconut cream as one of their first ingredients – this ensures you’re getting a creamy, flavorful product. Just make sure your coconut yogurt isn’t too runny, as this could affect the cake’s texture. If your yogurt seems thin, you can strain it through a cheesecloth for about 30 minutes before using it in the recipe.

Options for Substitutions

This cake recipe is pretty adaptable and here’s what you can switch up if needed:

• Coconut-flavored yogurt: If you can’t find coconut yogurt, use plain Greek yogurt or regular yogurt and add 1/2 teaspoon of coconut extract. Even vanilla yogurt works – just reduce the sugar by 1 tablespoon.
• Coconut oil: As mentioned in the recipe, sunflower oil works great. You can also use any neutral vegetable oil or melted butter – the texture might be slightly different but still good!
• Shredded coconut: You can use desiccated coconut instead of shredded. If you’re not big on coconut, replace it with ground almonds or simply leave it out.
• Lemon juice and peel: Orange juice and zest make a nice alternative. Or try lime for a tropical twist! Just keep the amounts the same.
• Plain flour: All-purpose or cake flour both work here. For a gluten-free version, use a 1:1 gluten-free flour blend – just make sure it contains xanthan gum.
• Eggs: For each egg, you can substitute with 1/4 cup of mashed banana or applesauce, though the texture will be denser.

Watch Out for These Mistakes While Baking

The biggest challenge when making coconut yogurt cake is overmixing the batter – once you combine the wet and dry ingredients, mix just until they’re incorporated, as excessive stirring can lead to a dense, tough cake instead of a light, tender crumb. Another common mistake is using cold ingredients straight from the fridge – letting your eggs, yogurt, and coconut oil come to room temperature helps them blend smoothly and creates a more consistent texture. If you’re having trouble with a sunken middle, check your baking powder’s freshness (it should fizz when added to hot water) and avoid opening the oven door during the first 20 minutes of baking. For the best coconut flavor, lightly toast your shredded coconut before adding it to the batter, and make sure to grease your pan thoroughly, as this moist cake can stick easily.

What to Serve With Coconut Yogurt Cake?

This light and tropical cake pairs wonderfully with a hot cup of coffee or tea for an afternoon treat. If you’re serving it for dessert, try adding a scoop of vanilla ice cream or a dollop of whipped cream on the side – the cool, creamy texture goes perfectly with the cake’s coconut flavor. Fresh berries like strawberries or raspberries make a great addition too, adding a pop of color and a bit of tartness that balances out the cake’s sweetness. For an extra special touch, you could drizzle each slice with a simple lemon glaze or sprinkle some toasted coconut flakes on top just before serving.

Storage Instructions

Counter Storage: This coconut yogurt cake stays fresh at room temperature for up to 2 days when kept in an airtight container. Just make sure to place it in a cool, dry spot away from direct sunlight. I like to wrap it in plastic wrap or foil first to keep it from drying out.

Refrigerate: Want your cake to last longer? Pop it in the fridge in an airtight container, and it’ll stay good for up to 5 days. The coconut flavor actually gets even better after a day or two!

Freeze: This cake freezes really well! Cut it into slices, wrap each piece in plastic wrap and aluminum foil, then place in a freezer bag. It’ll keep for up to 3 months. When you’re craving a slice, just let it thaw in the fridge overnight.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-650
• Protein: 10-12 g
• Fat: 32-36 g
• Carbohydrates: 80-85 g

Ingredients

• 1 tsp grated lemon peel (freshly grated for best flavor)
• 3.5 oz plain coconut yogurt (full-fat for best texture)
• 1.75 oz coconut oil (melted and cooled to room temperature)
• 2.5 tsp baking powder
• 2 medium eggs
• 4.25 oz plain flour (preferably King Arthur all-purpose flour)
• 1.35 fl oz fresh lemon juice
• 1 oz shredded coconut
• 3.5 oz granulated sugar

Step 1: Prepare the Baking Pan and Oven

Start by preheating your oven to 350°F (175°C).

Grease a small springform pan, approximately 7-8 inches (18-20 cm) in diameter, with a thin layer of oil or butter.

Dust the inside with a little flour, tapping out any excess to prevent sticking.

Step 2: Combine Wet Ingredients

In a mixing bowl, beat together the eggs and sugar until the mixture becomes foamy and well-combined.

This will help incorporate air into the batter.

Stir in the oil and yogurt until blended smoothly.

Finally, add the lemon juice and lemon zest to infuse your batter with a fresh, citrusy flavor.

Step 3: Incorporate Dry Ingredients

In a separate bowl, mix together the flour, baking powder, and coconut flakes.

Gradually stir this dry mixture into the wet ingredients.

Mix just enough to combine everything evenly; avoid overmixing to keep the cake tender.

Step 4: Bake the Cake

Pour the smooth cake batter into your prepared springform pan.

Use a spatula to evenly spread the batter and smooth out the top.

Place the pan in the preheated oven and bake for 35-40 minutes.

Start checking for doneness around the 35-minute mark; the cake is ready when a toothpick inserted in the center comes out clean.

Step 5: Cool and Serve

Once baked to perfection, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.

Then, carefully release it from the springform pan and let it cool completely on a wire rack.

Serve the cake as a light and flavorful dessert, perfect with a cup of tea or coffee.