Coconut Almond Greek Yoghurt Sheet Cake Recipe

Name: Coconut Almond Greek Yoghurt Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COCONUT CAKE:; 3 cups Cake Flour; 1/2 cups Coconut Flour; 1 cup Desiccated Coconut; 1/2 cups Caster Sugar; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 2 cups Greek Yoghurt; 1 cup Coconut Milk; 1/3 cups Coconut Oil; 1 Tablespoon Honey; 1 teaspoon Almond Essence; 2 Eggs, Lightly Beaten; FOR THE ICING:; 1/4 cups Greek Yoghurt; 1/8 cups Coconut Milk; 1/4 teaspoons Almond Essence; 2 cups Icing Sugar; 1 cup Desiccated Coconut

Servings: persons

FOR THE COCONUT CAKE:
3 cups Cake Flour
1/2 cups Coconut Flour
1 cup Desiccated Coconut
1/2 cups Caster Sugar
2 teaspoons Baking Powder
1/2 teaspoons Salt
2 cups Greek Yoghurt
1 cup Coconut Milk
1/3 cups Coconut Oil
1 Tablespoon Honey
1 teaspoon Almond Essence
2 Eggs, Lightly Beaten
FOR THE ICING:
1/4 cups Greek Yoghurt
1/8 cups Coconut Milk
1/4 teaspoons Almond Essence
2 cups Icing Sugar
1 cup Desiccated Coconut

1
For the cake:
2
Preheat oven to 160u00b0C (320u00b0F). Grease a 30 x 20 cm (12 x 8 inch) sheet pan.
3
Sieve the cake flour into a mixing bowl, then stir in coconut flour, desiccated coconut, sugar, baking powder and salt.
4
In another mixing bowl, whisk together remaining ingredients (wet ingredients) and then stir them into the dry ingredients, make sure to incorporate all the dry ingredients off the bottom of the bowl. It will be quite dense but not dry.
5
Pour the cake mixture into the sheet pan and spread out evenly. Bake for about 30 minutes until a tester stick comes out clean. Allow to cool completely before icing the cake in the sheet pan. Cut the cake into squares and serve.
6
For the icing:
7
In a mixing bowl, stir the Greek yoghurt, coconut milk and almond essence together. Sieve in icing sugar and stir in. Add the desiccated coconut and stir in.

1020

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE COCONUT CAKE:, 3 cups Cake Flour, 1/2 cups Coconut Flour, 1 cup Desiccated Coconut, and more.

Yes, Coconut Almond Greek Yoghurt Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Almond Greek Yoghurt Sheet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions