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Coconut Cloud Cake

A light and fluffy dessert that brings a taste of sunshine with exotic coconut flavors, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 slices
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs
  • 1 cup plain yogurt (240 ml)
  • 1 cup shredded coconut (100 g)
  • 1 to 2 tbsp Jerusalem artichoke syrup or sugar-free syrup of choice Adjust to taste.

Method
 

Preparation
  1. Preheat your oven to 185°C (365°F).
  2. In a mixing bowl, whisk together the eggs and plain yogurt until you achieve a smooth consistency.
  3. Stir in the shredded coconut and Jerusalem artichoke syrup. Mix until all ingredients are fully combined and creamy.
  4. Line a 5×7 inch (13×18 cm) baking pan with parchment paper and lightly grease it.
  5. Pour the mixture into the prepared pan, smoothing the top with a spatula.
Baking
  1. Bake in the preheated oven for about 35 minutes, or until the cake is puffed and golden.
Cooling
  1. Once baked, let the cake cool completely in the pan before transferring to the refrigerator. Allow it to chill for 1 to 2 hours for the best texture and flavor.
Serving
  1. Cut into 6 slices and serve plain or with your favorite toppings.

Notes

Serve the cake slices plain, or dust with powdered sugar. Pair with fresh fruit, whipped cream, or ice cream. For richer flavor, add vanilla extract. Mix in finely chopped pineapple or mango for a tropical twist. Adjust syrup for less sweetness.