Egg White Yogurt Loaf Cake with Coconut and Berries – Easy Step-by-Step Recipe
Egg white yogurt loaf cake with coconut and berries – a simple, fluffy recipe, perfect for using up leftover egg whites.
Egg White Yogurt Loaf Cake with Coconut and Berries
Course: DessertCuisine: InternationalDifficulty: Easy, Usor10
servings20
minutes45
minutes270
kcal1
hour5
minutesThis egg white loaf cake is surprisingly fluffy, light, and airy, while the addition of yogurt gives it a slightly moist and pleasant texture. I added coconut for extra flavor, chocolate for a touch of indulgence, and berries for that subtle tangy contrast that balances everything perfectly.
This recipe is perfect for those moments when you’re left with egg whites and don’t really know what to do with them. We tend to store them in the fridge “for later,” and more often than not, they end up forgotten. Well, this recipe is exactly the kind of solution that saves the day while giving you a truly delicious dessert.
Let me show you just how simple and quick it is to make!
Ingredients
200 g egg whites (about 6 egg whites)
120 g sugar
150 g yogurt (Greek or plain, 3–10% fat)
80 ml oil
180 g flour
1 teaspoon baking powder
1 pinch of salt
40 g shredded coconut
50–60 g chocolate chips or chunks
120 g frozen berries
1 teaspoon vanilla extract
zest of ½ lemon (optional)
Preparation method
- For this recipe, you can adjust the ingredients based on your preferences or what you have on hand. The berries can be replaced with other fruits (fresh or frozen) or omitted entirely, and the chocolate chips can be skipped if you like. The loaf will turn out just as fluffy and delicious, even in a simpler version.
- Start by whisking the egg whites with a pinch of salt until they become frothy. Gradually add the sugar and continue whisking until you get a glossy, stable meringue.
In a separate bowl, mix the yogurt with the oil and vanilla extract, then gently fold this mixture into the egg whites. - Sift the flour together with the baking powder and gradually add it to the mixture, folding gently until the batter is smooth and uniform. Then, stir in the shredded coconut and chocolate chips.
- Lightly toss the frozen berries in a little flour to prevent them from sinking, then gently fold them into the batter.
- Pour the batter into a loaf pan lined with parchment paper and smooth the top lightly. For a prettier finish, you can sprinkle some almond flakes or chopped nuts on top. Bake in a preheated oven at 180°C (350°F) for about 40–45 minutes, until the loaf turns golden and passes the toothpick test. Let it cool slightly before removing it from the pan and slicing.
- Do I even need to tell you what you’ll get at the end? A super fluffy loaf, slightly moist from the yogurt, with tangy pockets of berries and subtle hints of coconut and chocolate. It’s the perfect dessert when you want to use up leftover egg whites and create something simple yet truly delicious.
- I love simple recipes that waste nothing and turn seemingly ordinary ingredients into a dessert worth making again. If you enjoyed this recipe, don’t forget to share it with your loved ones and leave a comment if you’ve tried it. I’d love to hear how it turned out for you!
