A soft and fragrant coconut cake, made without flour and cooked in the air fryer. It comes together in just a few minutes with coconut Greek yogurt, coconut milk, egg, shredded coconut and erythritol, for a simple, fluffy and naturally gluten-free dessert.
In a bowl combine the coconut Greek yogurt, coconut milk, the egg, the shredded coconut, erythritol and, if you like, the vanilla extract.
Mix thoroughly until you get a smooth batter with no lumps.
Pour the batter into a 12 cm pan, lightly buttered or lined with parchment paper.
Cook in the air fryer at 160 °C for about 22 minutes, until the surface is golden and the center is set.
Let it cool completely before unmolding the cake and serving it. Garnish as desired with coconut, yogurt or fresh fruit.
12 cm pan
Air fryer
Large bowl
Store the cooled cake in the refrigerator, covered or in an airtight container, for 2-3 days. Before serving, let it come back to room temperature for a few minutes or enjoy it cold. Freezing is not recommended to preserve its soft texture.
Flourless and gluten-free recipe. For a less sweet version, you can use plain Greek yogurt
Italia
| Energy (kcal) | 179.32 |
| Carbohydrates (g) | 6.48 |
| of which sugars (g) | 2.57 |
| Fat (g) | 15.94 |
| of which saturates (g) | 11.94 |
| Protein (g) | 5.58 |
| Fibre (g) | 1.66 |
| Salt (g) | 0.1 |
