Description
No Flour, No Sugar Coconut Cake is a quick, wholesome dessert that’s naturally sweetened and made without refined flour or added sugar. Using shredded coconut, eggs, Greek yogurt, and naturally sweet ripe bananas, this soft and moist cake comes together in just a few minutes of preparation before baking or microwaving. The coconut provides a delicious tropical flavor and tender texture, while the bananas add natural sweetness and help keep the cake moist without the need for refined sugar. Greek yogurt adds protein and creates a light, fluffy crumb, making this cake perfect for breakfast, a healthy snack, or a light dessert. Whether you’re looking for a simple homemade treat or an easy recipe using everyday ingredients, this coconut cake is satisfying, naturally flavorful, and incredibly easy to prepare. Enjoy it warm with fresh berries, a spoonful of yogurt, or simply on its own for a delicious homemade bite.
Ingredients For the Cake
- 2 cups unsweetened shredded coconut
- 2 ripe bananas, mashed
- 3 large eggs
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
Optional Flavor Boosters
- 1 teaspoon ground cinnamon
- Zest of 1 lemon
- 2 tablespoons chopped walnuts or almonds
- 2 tablespoons unsweetened shredded coconut for topping
For Serving
- Fresh berries
- Plain Greek yogurt
- Unsweetened coconut flakes
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Lightly grease a small 8-inch round or loaf pan with coconut oil or line it with parchment paper. If making a microwave version, lightly grease a microwave-safe dish or large mug.
Step 2: Mash the Bananas
Place the ripe bananas into a large mixing bowl and mash thoroughly with a fork until smooth with very few lumps remaining.
Step 3: Add the Wet Ingredients
Add the eggs, Greek yogurt, and vanilla extract to the mashed bananas. Whisk until the mixture is smooth and fully combined.
Step 4: Mix the Dry Ingredients
Stir in the shredded coconut, baking powder, salt, and cinnamon if using. Mix until all the ingredients are evenly combined into a thick batter. Fold in the lemon zest or chopped nuts if desired.
Step 5: Fill the Pan
Pour the batter into the prepared baking dish and smooth the surface with a spatula. Sprinkle a little extra shredded coconut over the top for a lightly toasted finish.
Step 6: Bake
Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Microwave Option: Pour the batter into a microwave-safe dish or mug and microwave on high for 4–5 minutes, checking for doneness after 4 minutes. Cooking times may vary depending on your microwave.
Step 7: Cool
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps the cake firm up while remaining moist inside.
Step 8: Slice
Slice into even portions using a sharp knife. The cake should have a soft, moist texture with a delicate coconut flavor.
Step 9: Serve
Serve warm or chilled with fresh berries, a spoonful of Greek yogurt, or a sprinkle of toasted coconut flakes. Enjoy it as a nutritious breakfast, afternoon snack, or light dessert.
Tips & Notes
- Very ripe bananas provide the best natural sweetness.
- Use unsweetened shredded coconut for the healthiest version.
- Avoid overbaking, as coconut cakes can dry out if left in the oven too long.
- Add chopped nuts or chia seeds for extra texture and nutrition.
- Store the cake in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 2 months.
Q&A
Q: Can I replace the bananas?
Yes. Unsweetened applesauce or pumpkin puree can be used, although the flavor and sweetness will be slightly different.
Q: Is this cake gluten-free?
Yes, as long as your baking powder and other ingredients are certified gluten-free.
Q: Can I add chocolate chips or dried fruit?
Absolutely. Unsweetened dark chocolate chips, raisins, or chopped dates make delicious additions if desired.
Servings & Nutrition
Servings: 8
Approximate Nutrition Per Serving
- Calories: 190
- Protein: 7g
- Carbohydrates: 12g
- Fat: 13g
- Saturated Fat: 9g
- Fiber: 4g
- Sugar: 5g (naturally occurring from bananas)
- Sodium: 120mg