Step 1: Prep
- Preheat oven to 350°F (175°C).
- Grease and line a loaf pan or 8-inch round cake pan with parchment paper.
Step 2: Mix the Batter
- In a bowl, whisk together the Greek yogurt, eggs, honey, and vanilla until smooth.
- Stir in shredded coconut, cornstarch, baking powder, and salt until fully combined.
Step 3: Bake
- Pour the batter into the prepared pan.
- Bake for 35–40 minutes, or until the top is golden and a toothpick comes out clean.
Step 4: Cool & Serve
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve warm or chilled, topped with fresh berries, a dollop of Greek yogurt, or a light dusting of powdered sugar.
Tips:
- Want extra coconut flavor? Add ¼ tsp coconut extract.
- Store in the fridge for up to 4 days — it gets even better the next day!
- You can also bake this in muffin tins for individual portions.