Discover the rich flavors of honey and coconut in this easy 5-ingredient loaf. It’s gluten-free, grain-free, and perfect if you are looking for a tasty, healthy sweet treat.

Coconut is something special to me.

One whiff and it immediately transports me to a beach in the Caribbean. Much needed after a long day at work.

I stumbled upon this recipe concept when I was trying to cut down on refined flour, but I desperately missed my coconut treat.

I didn’t want something too complicated. I wanted simple and delicious.

This simple coconut cake is just that.

With just 5 ingredients, you can have a delicious afternoon treat waiting.

But besides its flavors, it’s a nutritional powerhouse.

It is naturally gluten-free and grain-free, making it a great option for those who are gluten-intolerant. But, don’t be fooled, just because it’s grain-free, it’s not a tough and dry cake.

Thanks to the shredded coconut and Greek yogurt, you get a moist, delicious cake.

Ingredients and Substitutes

Eggs (4 medium)

Thick Greek yogurt (3/4 cup) – Replace with dairy-free yogurt, such as coconut yogurt. You can also use silken tofu if you want a high-protein and plant-based option.

Honey (1 tbsp) – Swap with maple syrup or agave nectar. You can also use a sugar-free option, but it removes the honey flavor.

Vanilla extract (1 tsp) – You can also use coconut extract, maple syrup extract, or almond extract.

Shredded coconut (2 cups) – Substitute with finely chopped nuts like almonds or hazelnuts as alternatives.

Topping

Shredded coconut (1 tsp) – Replace with finely grated dark chocolate or crushed nuts.

Honey (1 tbsp) – Use a drizzle of caramel sauce or date syrup.

How to Make Simple Coconut Cake

Step 1. Preheat your oven to 350°F and prepare a 9×5” loaf pan by lining it with parchment paper and greasing it. Grab a medium bowl and add the eggs.

Step 2. Whisk the eggs.

Step 3. Add the Greek yogurt, honey, vanilla extract, and shredded coconut.

Step 4. Whisk until all the ingredients are combined.

Step 5. Pour the batter into the loaf pan and level it using a spatula.

Step 6. Place the loaf pan in the oven and bake for 40-45 minutes.

Step 7. When it’s cooked, remove the cake from the oven and let it cool down.

Step 8. Sprinkle with the shredded coconut and drizzle with more honey.

How I Would Modify This Recipe

• Make it Dairy-Free: Swap the Greek yogurt for a high-fat, thick coconut yogurt.
• Add a Citrus Taste: Coconut pairs nicely with lime or lemon. Zest one whole lemon or lime into the batter.
• Go Chocolate: Stir in half a cup of dark chocolate chips.
• Spice it Up: Add a teaspoon of cinnamon or cardamom to make it slightly warmer and cozier.

My Storage Tips

Place any leftovers in an airtight container and keep them in the fridge for up to 5 days. If you want to store it for longer, you can wrap them in individual slices and keep it in the freezer for up to 3 months.

More Cake Recipes

• Flourless Greek Yogurt Apple Cake
• Lemon Cottage Cheese Loaf
• Flourless Protein Lemon Cake