Eats & DrinksDesserts

Coconut Matcha Cake Recipe


A few weeks ago I had the urge to make a matcha cake! I had some matcha green tea powder left over from these, so I made a layered coconut and matcha cake recipe with a matcha buttercream frosting! It turned out wonderful and was such a fun flavor combination! I used coconut extract to flavor the coconut layer and then organic matcha powder for the green layer. The color turned out perfectly! I also love how both flavors are tasted throughout the cake. I actually had enough cake to add one more coconut layer, but opted out of making it a 4 layer since it wouldn’t fit on a normal dessert plate! You have to make two cakes to get the layers. I started with a coconut and while it cooked made the matcha layer. If you’re up for a fun dessert or hosting a tea party, this matcha cake is the cake to make!

I used this buttercream recipe and added 2 tablespoons matcha powder to it! You can adjust and add what you think!

Coconut Matcha Cake
Serves: 2 round cakes
  • 2¼ cupscake flour
  • 1 tablespoonbaking powder
  • ½ teaspoonsalt
  • 1 ¼ cupswhole milk
  • 4 largeegg whites
  • 1 ½ cupssugar
  • 8 tablespoonsunsalted butter, at room temperature
  • 2 teaspoonscoconut extract
  • 1/2 teaspoonalmond extract
  1. *This recipe is for the coconut layer of the cake. To make the Matcha, use the same recipe and substitute 2 tablespoons matcha powder for 2 teaspoons coconut extract*
  2. Sift together the flour, baking powder and salt.
  3. Whisk together the milk and egg whites in a medium bowl.
  4. Add the butter and with the paddle attachment, or with a hand mixer,
  5. beat at medium speed for a full 3 minutes, until the butter and sugar
  6. are very light.
  7. Beat in the extract (Or matcha powder), then add one third of
  8. the flour mixture, still beating on medium speed.
  9. Beat in half of the milk-egg mixture, then beat in half of the
  10. remaining dry ingredients until incorporated.
  11. Add the rest of the milk and eggs beating until the batter is homogeneous,
  12. then add the last of the dry ingredients.
  13. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.
  14. Divide the batter between the two round 8 x8 cake pans and smooth the tops with a
  15. rubber spatula.
  16. Bake for 35-40 minutes or until the cakes are well risen and
  17. springy to the touch – It really depends on your oven and location. I take it out
  18. when my toothpick comes out with a small amount of crumbs, not clean.
  19. Let the cakes to cool for about 10 minutes, then run a knife around the sides of the
  20. cakes, unfold them and peel off the paper liners.
  21. Cool to room temperature, right side up.
  22. Make the recipe twice one with the matcha layer. Then stack them together with buttercream frosting.
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8 responses to Coconut Matcha Cake Recipe

  1. Wow, this sounds and looks stunning!

    Xx Taylor

    1. Eden
      May 25, 2017

      Thank you Taylor!! You’re the sweetest!!

  2. Sel
    June 1, 2017

    Hi, how much matcha powder do you add to the recipe?

    1. Eden
      June 1, 2017

      We added 2 tablespoons Matcha Powder to the recipe 🙂

  3. Angela
    July 21, 2017

    What temperature do you bake the cakes at?

    1. Eden
      July 22, 2017

      350 degrees 🙂

  4. Jeanna
    September 18, 2017

    Please provide the frosting recipe!

    1. Eden
      September 18, 2017

      Hi! We linked it in the post and here it is again I just added 2 tablespoon matcha powder 🙂

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