4 Ingredient Yogurt Cake Recipe

If you’re searching for a wonderfully simple, yet deeply satisfying dessert, the 4 Ingredient Yogurt Cake Recipe is about to become your new best friend in the kitchen. It’s a brilliantly easy treat that combines wholesome ingredients to create a moist, flavorful cake with a delightful coconut twist and a tender crumb. Whether you’re baking for a casual afternoon with friends or need a quick, fuss-free dessert, this cake hits all the right notes without complicated steps or obscure ingredients.

Ingredients You’ll Need

With only four essential ingredients, this recipe proves that simplicity can be truly delicious. Each component plays a crucial role, balancing taste and texture perfectly to create a cake that’s light, tender, and naturally flavorful.

• 4 eggs: These provide structure and richness, helping the cake rise and stay moist.
• 1 cup vanilla yogurt: Adds creaminess and a gentle tang that keeps the cake refreshingly light.
• 1 cup unsweetened shredded coconut: Infuses the cake with lovely texture and a subtle tropical flavor.
• 3 tablespoons corn starch: Acts as a delicate thickener creating a tender crumb and soft finish.

How to Make 4 Ingredient Yogurt Cake Recipe

Step 1: Combine the Ingredients

Start by cracking the 4 eggs into a mixing bowl and adding the cup of vanilla yogurt. Then toss in the unsweetened shredded coconut and corn starch. Mix everything together until you have a smooth, uniform batter. This simple blend is the foundation of your cake’s lovely texture and flavor.

Step 2: Prepare the Baking Pan

Line a loaf pan with parchment paper to ensure the cake releases easily after baking. Pour your batter into the prepared pan, spreading it out evenly. For a crunchy, nutty twist, feel free to sprinkle sliced almonds on top before baking — this step is optional but adds a beautiful golden finish.

Step 3: Bake to Perfection

Pop the pan into a preheated oven at 350 degrees Fahrenheit. Bake for about 20 to 25 minutes, keeping an eye on the cake so it sets perfectly without over-baking. You’ll know it’s done when the edges turn lightly golden and a toothpick inserted in the center comes out clean.

How to Serve 4 Ingredient Yogurt Cake Recipe

Garnishes

This cake is delicious on its own, but a few thoughtful garnishes can elevate it even more. Fresh berries add a burst of color and a juicy contrast, while a dollop of coconut whipped cream complements the coconut flavor delightfully. Drizzling a little honey or maple syrup on top works wonders, too, if you want to add just a touch more sweetness.

Side Dishes

Pair this cake with a light fruit salad or a simple scoop of vanilla ice cream for a treat that feels just like a little celebration. It’s also lovely alongside a cup of hot tea or coffee, making it an ideal choice for afternoon tea or casual get-togethers.

Creative Ways to Present

For a stunning presentation, try slicing the cake into thick pieces and arranging them on a platter with fresh mint leaves and edible flowers. You can also serve individual portions in pretty ramekins topped with a spoonful of Greek yogurt and a sprinkle of toasted coconut for an elegant look.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake stored in an airtight container at room temperature for up to two days. If your kitchen is on the warmer side, storing it in the fridge helps maintain freshness for about 4 days without drying out the cake.

Freezing

You can freeze the cake by wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag or container. Frozen cake stays good for up to 2 months. When ready to enjoy, let it thaw in the fridge overnight for the best texture.

Reheating

To bring a bit of warmth back to your 4 Ingredient Yogurt Cake Recipe, pop a slice in the microwave for 15-20 seconds. It tastes almost like freshly baked, especially when served with a scoop of ice cream or fresh fruit.

FAQs

Can I use any type of yogurt in this cake?

Yes, though vanilla yogurt works best for adding a hint of sweetness and flavor. Plain yogurt can be used but you might want to add a little sugar or honey to balance the taste.

Is this cake gluten-free?

Absolutely! This recipe uses corn starch instead of flour, making it a great gluten-free option without sacrificing texture.

Can I substitute shredded coconut with something else?

Shredded coconut gives the cake its unique texture and flavor, but finely chopped nuts or even oat flour could be experimented with, though the final result may differ slightly.

What’s the best way to check if the cake is done?

Use a toothpick or skewer inserted into the center. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to enjoy.

Can I double this recipe?

Yes! Just be sure to use a larger pan or divide the batter between two pans and increase the baking time accordingly, checking for doneness as you go.

Final Thoughts

This 4 Ingredient Yogurt Cake Recipe is such a wonderful example of how a few simple ingredients can come together to create a treat that feels both comforting and special. I encourage you to try it soon — it’s quick, forgiving, and endlessly versatile, making it a must-have recipe for busy bakers and dessert lovers alike.

4 Ingredient Yogurt Cake Recipe

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This simple and delicious 4 Ingredient Yogurt Cake is a moist and fluffy dessert perfect for a quick bake. Featuring a blend of eggs, vanilla yogurt, shredded coconut, and corn starch, this cake is easy to prepare and can be customized with optional toppings like sliced almonds. It bakes quickly and pairs wonderfully with fresh berries or coconut whipped cream, making it a perfect treat for any occasion.

• Author: Paula
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Main Ingredients

• 4 eggs
• 1 cup vanilla yogurt
• 1 cup unsweetened shredded coconut
• 3 tablespoons corn starch

Optional Toppings

• Sliced almonds

Instructions

1. Combine Ingredients: In a large mixing bowl, add the 4 eggs, 1 cup of vanilla yogurt, 1 cup of unsweetened shredded coconut, and 3 tablespoons of corn starch. Mix thoroughly until all ingredients are well incorporated into a smooth batter.
2. Prepare Pan and Add Batter: Line a loaf pan with parchment paper to prevent sticking. Pour the batter into the prepared pan, spreading it evenly. Optionally, sprinkle sliced almonds on top to add a pleasant crunch and enhance the flavor.
3. Bake the Cake: Preheat the oven to 350°F (175°C). Place the loaf pan in the oven and bake for 20 to 25 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Monitor the cake towards the end of baking to avoid overcooking.
4. Serve: Once baked, remove the cake from the oven and let it cool slightly before slicing. Enjoy warm or at room temperature with fresh berries, coconut whipped cream, or your favorite sweetener as desired.

Notes

• Ensure the yogurt is vanilla flavored to add natural sweetness and flavor to the cake.
• Lining the loaf pan with parchment paper helps to easily remove the cake without breaking.
• The optional sliced almonds add texture and a nutty flavor but can be omitted for a softer cake.
• Keep an eye on the baking time as ovens vary; check with a toothpick after 20 minutes.
• To make it gluten-free, ensure your corn starch is certified gluten-free.
• For extra moisture, serve with coconut whipped cream or fresh berries.