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 that are simply hard to resist.
What I love most about this cake is how easy it is to put together with just a handful of wholesome ingredients. It’s naturally gluten-free, since there’s no flour in the batter, and it’s made with no refined sugar, using honey for sweetness instead. That makes it a lovely option when you’re looking for a lighter dessert that still feels special.
It’s the kind of cake I’d serve with a cup of tea in the afternoon, or even as a simple make-ahead dessert for family and friends. Fresh, bright, and incredibly easy, this lemon coconut cake is proof that sometimes the simplest recipes are the ones you come back to most often.
How to make lemon coconut yogurt cake
Begin with making the lemon curd. Add the egg and honey to a heatproof bowl and whisk until well combined.
Add the lemon zest and lemon juice, then whisk again until smooth.
Place the bowl over a pan of gently simmering water and cook over medium heat, whisking constantly for about 8–10 minutes, until the mixture thickens.
Remove from the heat and gradually add the butter, whisking until fully melted and smooth. Let the lemon curd cool to room temperature.
Prepare the cake batter
Preheat the oven to 340°F (170°C) and line an 8-inch (20 cm) square cake pan with parchment paper.
Separate the eggs into yolks and whites.
In a bowl, whisk together the egg yolks, yogurt, honey, lemon zest, and vanilla extract until smooth and creamy. Stir in the shredded coconut and salt until combined.
In a clean bowl, beat the egg whites until soft peaks form.
Gently fold the whipped egg whites into the batter in 2–3 additions, using light movements to keep the mixture airy.
Assemble and bake
Pour the batter into the prepared pan. Drop small teaspoons of lemon curd over the surface and gently swirl with a knife to create delicate ribbons, be careful not to overmix.
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.
Let the cake cool completely before slicing.
Soft, light, and full of bright citrus flavor, this cake has a delicate coconut crumb with pockets of silky lemon curd throughout, simple, fresh, and perfect for a lighter dessert.
Hope you will try this delicious Lemon Coconut Yogurt Cake. If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.
Other recipes you may like to try
Try these soft, naturally sweet Mango Coconut Truffles made with simple ingredients. These easy no-bake bites are fresh, tropical, and perfect for a quick healthy treat.
These easy No-Bake Lemon Oat Bars are fresh, zesty, and naturally sweetened with no refined sugar. A simple gluten-free treat perfect for summer snacking.
You will also love these light and creamy Lemon Cottage Cheese Cheesecake Bars made with no refined sugar and packed with protein. A fresh, simple dessert perfect for any time of day.
For more gluten-free treats, check our full collection of Gluten-Free Recipes.
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Lemon Coconut Yogurt Cake – No Refined Sugar, Gluten-Free
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.
- Place the bowl over a pan with simmering water and cook over medium heat, whisking constantly for about 8-10 minutes, until thickens.
- Remove from heat and add butter and whisk until melted and smooth.
- Let it cool to room temperature.
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.
- In a bowl, whisk together egg yolks, honey, lemon zest and vanilla until smooth.
- Add Greek yogurt.
- Whisk to combine.
- Stir in shredded coconut, baking powder and salt.
- Whisk to combine.
- In a clean bowl, beat the egg whites until soft peaks form.
- 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.
- Drop small teaspoons of lemon curd over the surface.
- Lightly swirl with a knife (do not overmix).
- 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.
- Let cool completely before slicing. Dust with unrefined powdered sugar if desired and cut into bars. Enjoy!
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
