Full recipe>>> Time & Yield
Prep time: 5 minutes
Cook time: 20–25 minutes
Total time: ~30 minutes
Servings: 6 slices
📝 Ingredients
2 cups unsweetened shredded coconut
3 large eggs
½ cup plain yogurt (or Greek yogurt)
1 ripe banana, mashed (natural sweetness)
1 tsp baking powder
1 tsp vanilla extract (optional)
Pinch of salt
1–2 tbsp coconut oil (for greasing)
👩🍳 Instructions
Preheat oven to 180°C / 350°F. Grease a small baking dish with coconut oil.
In a bowl, whisk the eggs until slightly frothy.
Add mashed banana, yogurt, vanilla, and salt. Mix well.
Stir in shredded coconut and baking powder until fully combined.
Pour batter into the prepared dish and smooth the top.
Bake for 20–25 minutes, until golden and set in the center.
Let cool for 5 minutes before slicing. Serve warm or chilled.
💡 Notes & Tips
Use fine shredded coconut for a smoother texture.
If you like it sweeter, add 1–2 tbsp honey or maple syrup (still refined-sugar-free).
For extra flavor, add lemon zest or cinnamon.
This cake firms up more as it cools—don’t overbake.
Can also be cooked in an air fryer (160°C / 320°F for 15–18 min).
🥗 Nutritional Information (per serving – approx.)
Calories: 180 kcal
Protein: 6 g
Healthy fats: 13 g
Carbohydrates: 9 g
Fiber: 4 g
Sugar: 4 g (naturally occurring)
Values may vary based on ingredients used.