Matcha coconut cake

September 12, 2017
0 Ratings
Photo by Oh Sweet Day!
  • Makes one 5-inch 4-layer cake
Author Notes

Matcha coconut cake —Oh Sweet Day!

What You'll Need
  • 3/4 cup all purpose flour
  • 2 tablespoons all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sweetened shredded coconut
  • 1/2 cup coconut milk
  • 1 large egg, room temp
  • 1/4 cup canola oil
  • 1/2 tablespoon white wine vinegar
  • 1 1/4 cups all purpose flour
  • 2 tablespoons all purpose flour
  • 1 /2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon matcha powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temp
  • 1/2 cup milk, room temp
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 cup coconut milk
  • 50 grams white chocolate, cut into small chunks
  • 3 tablespoons heavy cream
  • 1 teaspoon matcha powder
  1. Preheat oven to 350F. Grease four 5-inch cake pans, and line bottoms with parchment paper.
  2. To prepare coconut cake, mix flour, sugar, baking powder, baking soda, salt and coconut in a large bowl.
  3. In another bowl, mix coconut milk, egg, oil and vinegar until well combined.
  4. Fold in the dry ingredients. Mix until just incorporated.
  5. Evenly distribute the batter into two of the prepared cake pans and spread evenly.
  6. To prepare matcha cake, mix flour, baking powder, salt and matcha powder in a large bowl.
  7. In a bowl of standing mixer with a paddle attachment, beat butter and sugar, until light and fluffy.
  8. Add eggs, one at a time. Mix until well combined.
  9. Reduce the speed to low and beat in half of the flour mixture, followed by the milk. Beat in the remaining flour mixture until just incorporated.
  10. Evenly distribute the batter into two prepared cake pans and spread evenly.
  11. Bake all cake layers for 18 to 20 minutes or until toothpick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely before frosting.
  12. To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add coconut milk, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
  13. To assemble the cake, place one coconut cake layer on a serving plate, spread 1/4 cup frosting on top. Follow with a matcha cake layer, frosting, coconut cake layer, frosting and the last matcha cake layer. Frost the cake top and sides with the remaining frosting.
  14. Cover and refrigerate the cake when you prepare the ganache.
  15. To prepare ganache, place the chocolate and heavy cream in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth. Let cool slightly. Tint the ganache with the matcha powder.
  16. Remove cake from the refrigerator. Pour ganache over the top of the cake. Use an offset spatula to gently push the ganache over the sides of the cake to create the dripping effect.
  17. Decorate the cake with the remaining frosting and shredded coconuts.

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1 Review

Ami December 13, 2019
Thank you for this beautiful recipe, For the butter cream, is that American big cup of butter or standard baking cup? I always have this problem wondering which one