This recipe is packed full of Omega-3 and wonderful nutritional things for a healthy diet. Just a warning though - do not try to substitute the sugar for anything other than Splenda. There is a chemical reaction between the coconut oil and the sugar that creates great texture in the cake. You can, however, play around with the yogurt flavors. Personally I really like the pina colada flavor with a handful of shredded coconut thrown in for good measure. Orange creamsicle is also amazing with orange zest. Today I made it with a lemon zucchini greek yogurt and added shredded zucchini - WOW! I've been thinking about trying a strawberry pomagranite yogurt with some dried blueberries. Stick to the basic recipe and make some flavor adjustments.