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Lemon Coconut Yogurt Cake

Lemon Coconut Yogurt Cake - No Refined Sugar, Gluten-Free

5 from 1 vote
I always enjoy recipes like this Lemon Coconut Yogurt Cake, simple, fresh, and made with ingredients I usually have on hand. Made with Greek yogurt, coconut, honey, and fresh lemon zest, it has a soft, moist texture with a delicate citrus flavor in every bite. The lemon curd swirl adds little pockets of bright, tangy goodness hard to resist.
Servings 9 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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Ingredients
  

Lemon curd

  • 1 egg
  • 2 tbsp (40g) honey
  • lemon zest of a lemon (about 1 tsp - 5g)
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbsp (15g) unsalted butter , cut into small pieces

For the cake batter

  • 4 eggs
  • 1⅓ cup (320g) Greek yogurt
  • 1/4 cup (90g) honey
  • 1/2 tsp (2g) salt
  • 1 cup (90g) finely shredded coconut , unsweetened
  • 1 tsp (5g) vanilla extract
  • lemon zest of a lemon (about 1 tsp - 5g)
  • 1/2 tsp (2g) baking powder

Instructions
 

Make the lemon curd.

  • In a heatproof bowl, add egg and honey and whisk to combine.
  • Add lemon zest, and lemon juice.
  • Whisk to combine.
    Lemon Coconut Yogurt Cake - step3
  • Place the bowl over a pan with simmering water and cook over medium heat, whisking constantly for about 8-10 minutes, until thickens.
    Lemon Coconut Yogurt Cake - step4
  • Remove from heat and add butter and whisk until melted and smooth.
  • Let it cool to room temperature.
    Lemon Coconut Yogurt Cake - step8

Prepare the cake.

  • Preheat the oven to 340°F (170°C). Line a 8-inch (20 cm) square pan with parchment paper.
  • Separate the eggs into yolks and whites.
    Lemon Coconut Yogurt Cake - step9
  • In a bowl, whisk together egg yolks, honey, lemon zest and vanilla until smooth.
    Lemon Coconut Yogurt Cake - step10
  • Add Greek yogurt.
  • Whisk to combine.
    Lemon Coconut Yogurt Cake - step13
  • Stir in shredded coconut, baking powder and salt.
    Lemon Coconut Yogurt Cake - step14
  • Whisk to combine.
    Lemon Coconut Yogurt Cake - step15
  • In a clean bowl, beat the egg whites until soft peaks form.
    Lemon Coconut Yogurt Cake - step16
  • Fold the egg whites into the batter in 2–3 additions.
  • Mix gently to keep the batter airy.
  • Pour the batter into the prepared pan.
    Lemon Coconut Yogurt Cake - step20
  • Drop small teaspoons of lemon curd over the surface.
    Lemon Coconut Yogurt Cake - step21
  • Lightly swirl with a knife (do not overmix).
    Lemon Coconut Yogurt Cake - step22
  • Bake for 55–60 minutes, until the cake is set and lightly golden. If it starts browning too quickly, loosely cover it with aluminum foil.
    Lemon Coconut Yogurt Cake - step23
  • Let cool completely before slicing. Dust with unrefined powdered sugar if desired and cut into bars. Enjoy!
    Lemon Coconut Yogurt Cake - step25

Nutrition

Serving: 1 serving out of 9Calories: 188kcalCarbohydrates: 19.56gProtein: 7.49gFat: 10.31gSaturated Fat: 7.392gTrans Fat: 0.066gCholesterol: 96mgSodium: 187mgPotassium: 829mgFiber: 1.9gSugar: 14.12gVitamin A: 176IUVitamin C: 4.3mgCalcium: 345mgIron: 1.41mg
Calories: 188kcal
Course: Dessert
Cuisine: American
Keyword: coconut, gluten free dessert, greek yogurt, lemon, no refined sugar