Special thanks to our fabulous intern Sara Saramosing and VISTA extraordinaire Malia Derden for making this beautiful cake.  It was their first cake from scratch, and it was a huge success!

Modified from this recipe.


  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup Greek yogurt
  • 1 1/3 cups organic cane sugar, divided
  • 3 eggs
  • 2 tsp zest of calamansi, lemon, or lime
  • 1/2 tsp vanilla
  • 1/2 cup coconut oil
  • 1/3 cup citrus juice


  • 1 cup powdered sugar
  • 2 Tbsp citrus juice


  1. Preheat over to 350°.  Grease a cake pan and line with parchment paper.
  2. Combine flour, baking powder, and salt.
  3. In a separate bowl, whisk together the yogurt, 1 cup sugar, eggs, zest, and vanilla.
  4. Combine wet and dry ingredients.  Using a spatula, fold in the coconut oil.
  5. Bake for 50 minutes or until set and an inserted toothpick comes out clean.
  6. In a small saucepan combine 1/3 cup citrus juice and remaining 1/3 cup sugar.  Heat and stir until sugar dissolves.
  7. Once cake is complete, remove from the oven and let stand 10 minutes.  Pour sweetened citrus juice over the cake.
  8. For the glaze, combine powdered sugar and citrus juice.  Pour over cake.