Spring
Coconut Matcha Cake
- Prep time 20 minutes
- Cook time 35 minutes
- Serves 12
Author Notes
This thick, fluffy coconut cake is swirled with grassy matcha green tea and topped with coconut whipped cream and toasted coconut.
Read More: https://www.gatheredatmytable.com/main/2020/3/31/coconut-matcha-sheet-cake —Anna Ramiz
What You'll Need
Ingredients
- for the cake
-
3 cups
all purpose flour
-
1 1/2 cups
sugar
-
1 teaspoon
baking powder
-
1/2 teaspoon
baking soda
-
1/2 teaspoon
kosher salt
-
1 cup
unsalted butter, softened
-
80 grams
coconut oil
-
3
eggs, at room temperature
-
1 teaspoon
vanilla extract
-
1/4 teaspoon
coconut extract, optional
-
13.5 ounces
canned coconut milk
-
1 cup
unsweetened shredded coconut
-
1 tablespoon
matcha powder
- for the frosting
-
13.5 ounces
canned coconut cream, chilled overnight
-
1/2 cup
heavy cream
-
1/3 cup
powdered sugar, sifted
-
1/2 teaspoon
vanilla extract
Directions
- for the cake
- Preheat oven to 350° F and lightly grease a 9x13” baking dish or cake pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine cake flour, sugar, baking powder, baking soda, and salt. Stir to combine.
- In a large measuring cup, whisk together eggs, coconut milk, vanilla, and coconut extract (if using). Set aside.
- Add room temperature butter and coconut oil to dry ingredients mix on medium speed until batter is coarse and resembles the texture of bread crumbs.
- With the mixer on low speed, slowly stream in wet ingredients, mixing only until everything is homogenous and combined. Remove bowl from the mixer and fold with a rubber spatula to ensure no dry spots remain.
- Pour about 1/3 of the batter into a small bowl and add the tablespoon of matcha powder. Stir to combine. Fold shredded coconut into the batter remaining in the large mixing bowl.
- Pour coconut batter into the prepared pan. Dollop matcha batter on top and use the back of a knife to marble.
- Bake for 30-40 minutes, rotating the pan halfway through the baking time, until a toothpick or cake tester comes out clean. Cool completely.
- for the frosting
- In the bowl of a stand mixer fitted with the whisk attachment, combine cold coconut cream and heavy cream. Whip on medium speed until thickened to soft peaks.
- Add vanilla extract and powdered sugar and continue to whip until the cream reaches medium peaks. Keep in refrigerator until ready to frost the cake.
- To frost: scoop and spread coconut whipped cream over the entire surface of the cake. Dust with matcha powder and top with toasted coconut if desired.
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