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4 Ingredient Yogurt Cake

By Snejana Andreeva

on Jun 14, 2025

This 4 Ingredient Yogurt Cake has absolutely no business being this good. It’s four ingredients — four. That’s barely a recipe. Are you being punked right now? But no, this is real life. And somehow this humble combo turns into a soft, custardy, slightly-sweet loaf that tastes like a coconut-scented fever dream 🥥😵‍💫. There’s no flour, no oil, no baking powder, and honestly, no logic. It just works . You just mix everything together, pour it in a loaf pan, and 35 minutes later you’ve got yourself a cake.

Why You’ll Love 4 Ingredient Yogurt Cake
Ingredients
Nonna’s Tip 🧊
Variations and Substitutions for 4 Ingredient Yogurt Cake
Tips for Success
Best Served With
Similar Recipes
4 Ingredient Yogurt Cake Recipe
Common Questions
More Desserts Under 100 Calories

Close-up of thick, golden-yellow slices of baked custard or egg-based dessert dusted with powdered sugar, arranged on a white plate in sunlight. - 3

Why You’ll Love 4 Ingredient Yogurt Cake

The texture is like pudding and cake had a baby and raised it on coconut milk 🥥 — creamy , soft, and suspiciously luxurious . It’s got a subtle tang, just enough sweetness, and that coconut twist that makes your tastebuds feel like they booked a one-way ticket to paradise 🌴. This is the dessert equivalent of “I woke up like this” 💁🏻‍♀️ — light but rich, sweet but not too sweet.

Ingredients

Four brown eggs, two strawberries, a bowl of shredded coconut, a bowl of cornstarch, and a bowl of yogurt are arranged on a white surface. Some loose coconut is scattered around the ingredients. - 4

Eggs: You don’t need any flour or baking powder here! Eggs help this gluten-free coconut cake lift beautifully in the oven. As it cools, the cake will set and reveal a soft, custardy center that’s almost flan-like. Trust the process!

Vanilla yogurt: This is the heart of the recipe. I use vanilla yogurt for a little extra flavor and sweetness, but plain yogurt works too. Greek or regular? Totally up to you.

Cornstarch: This thickening agent pulls double duty as a binder. It’s the glue that holds all the wet ingredients together without making the cake too dense.

Shredded coconut: Coconut brings all the tropical vibes. I like using unsweetened shredded coconut, but sweetened works too if you want a little extra decadence.

Nonna’s Tip 🧊

Let the cake cool at room temp for about 30 minutes before transferring it to the refrigerator.

A close-up of a sliced, yellow, cake-like dessert dusted with powdered sugar on a beige plate. The texture appears moist and fluffy, with visible coconut flakes inside. Sunlight highlights the surface. - 5

Variations and Substitutions for 4 Ingredient Yogurt Cake

Feel free to use whichever yogurt you have on hand. I like to use vanilla yogurt for sweetness and flavor, but you could also use plain yogurt, Greek yogurt, and even coconut yogurt 🥥!
Spice things up a bit with a pinch of cinnamon, cardamom, or nutmeg.
Add your favorite sweeteners for a more indulgent cake. Maple syrup, sugar, agave, and monk fruit are all great options. Measure with your heart ❤️.
In addition to making this gluten-free coconut cake in a loaf pan , you can also use a springform pan or make individual servings in a large muffin tin or soufflé dish.
Serve with thinly sliced almonds on top, or substitute for crushed macadamia nuts 🌰 or pecans.

Tips for Success

If this is your first time making 4 Ingredient Yogurt Cake, don’t stress – I gotchu 🙌! Follow my fail-safe tips to nail this cake every time!

Use room temp eggs and yogurt: This cardinal rule of baking helps us achieve that luscious custardy texture that’s to die for! Set your ingredients out on the counter for about 30 minutes before baking.
Don’t skip the parchment: DEFINITELY line your loaf pan with parchment paper so your cake turns out easily and nothing is left behind.
Whisk really well: This coconut yogurt cake is all about the texture! Make sure you whisk the eggs really well to form a nice, smooth batter.
Sift the cornstarch: The last thing you want is to bite into a clump of powder when you’re dreaming of silky, smooth cake.
Let it cool completely: Then chill it. Set your coconut yogurt cake out on the counter for 30 minutes after baking, then transfer it to the refrigerator for two hours, or overnight, for best results. This step will completely take the texture and flavor from eggy and bland to silky and sweet. (It will also significantly deflate, which is completely normal.)

Best Served With

This coconut yogurt cake pairs well with a bowl of tropical fruit – think pineapple, mango, papaya, and kiwi.
Grilled peaches 🍑 caramelize beautifully and make this cake oh-so-indulgent when served together!
Enjoy a slice with a cup of Affogato ☕️ for a next-level dessert experience.
Top with fresh strawberries, a toasted coconut almond crunch 🥥 and coconut whipped cream – perfect for brunch.

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Video

Equipment

▢ Measuring Cups + Spoons
▢ Mixing Bowls
▢ Loaf Pan
▢ Parchment Paper

Ingredients

▢ 4 eggs
▢ 1 cup vanilla yogurt
▢ 1 cup unsweetened shredded coconut
▢ 3 tablespoons corn starch
▢ sliced almonds , optional

Instructions

▢ Add all ingredients (minus the almonds) to a bowl . Mix well.
▢ Pour into a lined loaf pan. I lined mine with parchment paper . Optionally, add sliced almonds on top.
▢ Bake in a preheated 350F for 20-25 minutes or until set. Keep an eye on it. Enjoy with berries on top, coconut whipped cream, or any sweetener of choice.

Nonna’s Notes

Yogurt options: Feel free to use whichever yogurt you have on hand. I like to use vanilla yogurt for sweetness and flavor, but you could also use plain yogurt, Greek yogurt, and even coconut yogurt!
Spices: Spice things up a bit with a pinch of cinnamon, cardamom, or nutmeg.
Sweeteners: Add your favorite sweeteners for a more indulgent cake. Maple syrup, sugar, agave, and monk fruit are all great options. Measure with your heart.
Cookware: In addition to making this gluten-free coconut cake in a loaf pan, you can also use a springform pan or make individual servings in a large muffin tin or soufflé dish.
Nuts: Substitute sliced almonds for crushed macadamia nuts or pecans.

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Common Questions

I do not recommend freezing this cake, as the texture will change significantly when thawed. It will keep in the refrigerator for about 3 days.

Given the custardy nature of this cake, it’s totally normal for it to deflate as it cools.

If your cake is very solid, as opposed to custardy, you may have baked it too long.

You’ll know your cake is done when it has a golden crust, isn’t jiggly in the center, and is starting to pull away from the sides of the pan. When you insert a toothpick, it should come out clean.

Absolutely! You can use plain or Greek yogurt in this recipe. I like to use vanilla yogurt for added sweetness and flavor. Coconut yogurt also works well.

Yes! In fact, I recommend it! This cake is really best when allowed to cool overnight so the flavors can marry. If enjoyed right away, it may have a less sweet, slightly eggy flavor.

Yes, all the ingredients in this cake are naturally gluten-free!

Yes, you may add a 1/4 cup of sugar if you like a sweeter flavor profile.