Ingredients
Scale
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/2 cup plain Greek yogurt (full fat preferred)
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round or loaf pan and line it with parchment paper if you prefer an easier release.
- In a medium bowl, whisk together the eggs, honey (or maple syrup), Greek yogurt, and vanilla extract until well combined.
- Stir in the shredded coconut, baking soda, and salt. Mix until just combined—don’t overdo it!
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a richer flavor, toast the shredded coconut lightly before adding to the batter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg