Easy-Peasy Four Ingredient Greek Yogurt Coconut Cake

✔ Only a handful of ingredients

✔ One bowl means minimal washing up

✔ High in protein thanks to the Greek yogurt and eggs

✔ Lower in fat than many traditional cakes

✔ Perfect for lunchboxes, afternoon tea or a little after-dinner treat

✔ Easy to customise with citrus zest, berries, spices or chocolate chips

✔ Moist, satisfying and not overly sweet

✔ Takes just minutes to prepare

✔ Real-life friendly for busy families

Show me a woman who has time to cook every night and I'll show you someone I've never met.

That's why you'll never find a recipe in these pages that is time consuming, overly complicated or requires ingredients sourced from four different artisanal stores scattered across opposite ends of town.

Ain't nobody got time for that. Life is busy enough.

So, when a friend shared this little gem with me, I knew I was onto something. In fact, this woman spins plates so effortlessly and makes efficiency look so easy it almost appears she's on a permanent holiday. If she's found a lifehack, I'm taking notes.

This recipe has just a handful of ingredients. Throw them in a bowl, mix, pour and bake. No special equipment and no spending half your Saturday washing up.

And that, my friends, is pretty much it. Dunskies.

Oh, and did I mention it's delicious?

Perfect for hungry kids after school, dads looking for something with their afternoon coffee or mums who develop a mysterious sweet tooth approximately 17 minutes after finally sitting down for the evening.

The result is a moist, coconutty cake that disappears far quicker than it takes to make. It's dense enough to slice beautifully, sitting somewhere between a cake and a coconut slice.

Ingredients

• 1 cup Greek yogurt
  

• 2 eggs
  

• 1 cup shredded coconut

  
  

• 1 teaspoon vanilla essence

  
  

Method

1. Preheat your oven to 170°C (fan-forced) or 180°C conventional.
   

2. Lightly grease or line a small loaf tin or round cake tin.
   

3. Add the Greek yogurt, eggs, shredded coconut and vanilla essence to a mixing bowl.
   

4. Stir until well combined.

   
   

5. Pour the mixture into the prepared tin and smooth the top.

   
   

6. Pop it into a preheated 180°C oven and bake for 30–35 minutes, or until golden on top.

   
   

7. Allow to cool before slicing.
   

Optional extras

I know you're going to love this so much you'll make it again and again. Every time I've made it, I've mixed things up a little just to get creative.

A few ideas:

• Add fresh lemon zest for a delicious lemon yogurt cake. You could also use lime or orange zest for a hint of citrus brightness. • Fold through a handful of fresh blueberries, raspberries or chopped strawberries before baking.

• Stir in a teaspoon of cinnamon and some diced apple for an apple cinnamon version.

• Add a handful of chocolate chips for an easy crowd-pleaser.

• Sprinkle flaked almonds or chopped pistachios over the top before baking for extra crunch. • Swirl through a spoonful of raspberry jam or lemon curd before baking for something a little special.

• For a more indulgent treat, drizzle with a simple lemon icing once cooled.

The beauty of this cake is that it's incredibly forgiving, so don't be afraid to experiment with whatever you have in the pantry.

Chances are you'll discover a new favourite version of your own.