Mediterranean Coconut Cloud Cake

This Mediterranean Coconut Cloud Cake has a soft and light texture. We prepare this cake with almond flour, unsweetened shredded coconut, coconut flour, Greek yogurt, honey, eggs, extra virgin olive oil, vanilla extract, lemon zest, lemon juice, and coconut milk. This cloud cake contains approximately 10 g of net carbs and 245 calories. We bake this cloud cake in just 55 minutes. This Mediterranean Coconut Cloud Cake is perfect for brunches, afternoon tea, birthdays, holiday celebrations, family gatherings, potlucks, or whenever you’re craving a wholesome Mediterranean-inspired treat. We can refrigerate the cake for just 5 days or freeze it for 3 months, so you can prepare it earlier. You can serve this cake with fresh mixed berries, Greek yogurt, coconut whipped cream, mint tea, or a hot espresso.

STATS:

• Course: Dessert, Snack, Brunch
• Calories: 245 Kcal
• Diet: Mediterranean, Vegetarian
• Prep Time: 20 minutes
• Cuisine: Mediterranean
• Cook Time: 35 minutes
• Portion Size: 1 slice
• Cooking Mode: Bake
• Total Servings: 10
• Difficulty Level: Easy
• Total Time: 55 minutes

TOOLS:

• Round cake pan
• Bowls
• Electric mixer
• Rubber spatula
• Whisk
• Measuring cups and spoons
• Fine grater
• Cooling rack
• Baking paper

INGREDIENTS:

• 1½ cups almond flour
• ¾ cup coconut
• 1 teaspoon baking powder
• ½ cup coconut flour
• ¼ teaspoon sea salt
• 4 large eggs
• ½ cup honey
• ½ cup Greek yogurt
• ¼ cup olive oil
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons coconut milk
• ¼ teaspoon cream of tartar
• 2 tablespoons lemon juice
• 2 tablespoons coconut flakes
• 1 tablespoon powdered sugar

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

ALMOND FLOUR:

• Almond flour keeps the cake moist, soft, and naturally gluten-free. You can also use hazelnut flour, cashew flour, sunflower seed flour, or oat flour.

SHREDDED COCONUT:

• We use shredded coconut to provide a naturally sweet coconut flavor and a chewy texture. You can substitute it with desiccated coconut or toasted coconut flakes.

COCONUT FLOUR:

• Coconut flour absorbs moisture and enhances the coconut flavor of the cake. As a substitute, use about three times more almond flour or oat flour.

GREEK YOGURT:

• Greek yogurt makes the cake soft, moist, and rich while adding protein. Instead, you can use Skyr, plain yogurt, sour cream, crème fraîche, or dairy-free Greek yogurt.

HONEY:

• Honey naturally sweetens the cake and keeps it moist. Alternatively, you can use maple syrup, agave syrup, or date syrup.

OLIVE OIL:

• Olive oil contributes healthful fats and aids in the creation of a soft crumb. You may substitute it with avocado oil or melted coconut oil.

EGGS:

• Eggs give the cake its light, fluffy texture and glue the ingredients together. You can replace them with aquafaba or an egg replacer.

LEMON ZEST:

• Lemon zest gives the cake a fresh citrus aroma and bright flavor. As an alternative, use orange zest or lime zest.

COCONUT MILK:

• Coconut milk adds extra moisture and a creamy coconut flavor. Almond, oat, cashew, or dairy milk can be used instead.

VANILLA EXTRACT:

• The cake’s overall sweetness and scent are boosted by the addition of vanilla extract. Instead, use vanilla bean paste or coconut extract.

INSTRUCTIONS:

1. Warm the empty oven to 350°Fahrenheit and coat an eight-inch cake pan with baking paper.
2. Stir the salt, almond flour, baking powder, coconut flour, and shredded coconut in a dish.
3. Mix the coconut milk, egg yolks, lemon juice, honey, lemon zest, Greek yogurt, vanilla, and olive oil in a different dish.
4. Whisk the dry elements into the wet ones.
5. Whip cream of tartar and egg whites in a neat vessel till peaks are stiff.
6. Include one-third of the beaten egg whites to the batter.
7. Carefully whisk in the leftover egg whites till no white streaks are left.
8. Spread the batter in a cake pan & smooth the surface.
9. Bake for almost thirty-eight minutes.
10. We cool it in the pan for almost ten minutes.
11. After cooling, garnish with toasted coconut flakes and powdered sugar.
12. Make slices and then serve this cloud cake.

TIPS:

• Include the orange zest for additional citrus flavor.
• We utilize neutral-temperature eggs.
• For extra taste, you can include the toasted coconut flakes.

STORAGE INFORMATION:

FRIDGE:

• Store this cloud cake in a closed container for a minimum of five days.

FREEZER:

• Store the separate slices tightly for approximately two to three months.

FAQs:

Will we include nuts?

• Yes, you can use chopped pecans, pistachios, chopped almonds, and walnuts.

May we prepare this cloud cake dairy-free?

• Yes, you can utilize vegan coconut milk and Greek yogurt.

Will we utilize sweetened coconut?

• Yes, you can use sweetened coconut, although decrease the honey lightly.

Could we prepare this cloud cake earlier?

• Yes, you can make this cloud cake beforehand, as it tastes perfect the next day.

NUTRITIONAL FACTS:

Calories: 245 kcal

Sodium: 145 mg

Net Carbs: 10 g

Fiber: 5 g

Sugar: 8 g

Fats: 18 g

Proteins: 9 g

Serving Size: 1 slice

Total Carbs: 15 g