Flourless Coconut Yogurt Cake

Instructions

1. Step 1

   Preheat the air fryer to 170°C. Line the base and sides of a 12 cm round cake pan with parchment paper.

   Timer: 3 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, air fryer, parchment paper

2. Step 2

   Whisk the eggs, baking sweetener, and vanilla extract in a mixing bowl until evenly blended and slightly foamy.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Egg, 12.0 gr Granulated Sweetener, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

3. Step 3

   Whisk in the Greek yogurt until the mixture is smooth.

   Timer: 1 min (fixed)

   Ingredients used: 120.0 gr Greek Yogurt

   Cookware: mixing bowl, whisk

4. Step 4

   Fold in the shredded coconut until it is evenly moistened.

   Timer: 1 min (fixed)

   Ingredients used: 90.0 gr Unsweetened Shredded Coconut

   Cookware: mixing bowl, Silicone spatula

5. Step 5

   Scrape the batter into the prepared pan and smooth the surface.

   Timer: 1 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, mixing bowl, Silicone spatula

6. Step 6

   Place the pan in the air fryer and bake at 170°C for 15–18 minutes, until the top is lightly golden, the center is set, and a wooden skewer comes out without wet batter.

   Timer: 15 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, air fryer, Wooden skewer

7. Step 7

   Cool the cake in its pan on a wire rack for 10 minutes, then lift it out and cool for another 5 minutes before slicing.

   Timer: 15 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, parchment paper, wire rack