3-Ingredient Fluffy Coconut Cake

This soft, airy coconut cake is naturally sweet, creamy, and packed with rich coconut flavor in every bite.

Ingredients

• 4 large eggs, separated
• 2 cups (180 g) unsweetened shredded coconut
• 1 cup (250 g) plain Greek yogurt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a small 6-inch round cake pan or line it with parchment paper.
2. Separate the eggs, placing the whites in one bowl and the yolks in another.
3. Add the Greek yogurt and shredded coconut to the egg yolks and mix until well combined.
4. Using a hand mixer or whisk, beat the egg whites until stiff peaks form.
5. Gently fold the beaten egg whites into the coconut mixture in 2 to 3 additions, being careful not to deflate the batter.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30 to 35 minutes, or until the cake is golden on top and set in the center.
8. Let the cake cool before slicing. Serve as is, or top with extra toasted coconut for more flavor and texture.

Tip: For the fluffiest texture, fold the egg whites in gently and avoid overmixing—this keeps the cake light and airy.