Go Back
Coconut Almond Greek Yoghurt Sheet Cake. An easy cake recipe that's perfect for Easter Sunday or any special occasion. Kids & adults will love this cake! | berrysweetlife.com
Print
Coconut Almond Greek Yoghurt Sheet Cake
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

This is a cake for coconut fanatics! Overflowing with coconut flavour - it could not be more coconutty, so if you love coconut like I do, this easy sheet cake is for you!

Course: Sheet Cake
Cuisine: American
Keyword: Almond, Coconut, easy, Sheet Cake
Servings: 15
Calories: 405 kcal
Author: Berry Sweet Life
Ingredients
  • FOR THE COCONUT CAKE:
  • DRY INGREDIENTS:
  • 3 cups cake flour
  • 1/2 cup coconut flour
  • 1 cup desiccated coconut
  • 1/2 cup caster sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • WET INGREDIENTS:
  • 2 cups Greek yoghurt
  • 1 cup coconut milk
  • 1/3 cup coconut oil
  • 1 tbsp honey
  • 1 tsp almond essence
  • 2 eggs lightly beaten
  • FOR THE ICING:
  • 1/4 cup Greek Yoghurt
  • 1/8 cup coconut milk
  • 1/4 tsp almond essence
  • 2 cups icing sugar
  • 1 cup desiccated coconut
Instructions
  1. TO MAKE THE COCONUT CAKE:
  2. Preheat oven to 160°C. Grease a 30 x 20 cm (12 x 8 inch) sheet pan.
  3. Sieve the cake flour into a mixing bowl, then stir in the coconut flour, desiccated coconut, sugar, baking powder and salt.
  4. In another mixing bowl, whisk together the 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.
  6. Allow to cool completely before icing the cake in the sheet pan, then cut the cake into squares and serve.
  7. TO MAKE THE ICING:
  8. In a mixing bowl, stir the Greek yoghurt, coconut milk and almond essence together, then sieve in the icing sugar and stir in, then add the desiccated coconut and stir in.