Coconut Matcha Cake Recipe

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This Matcha Cake is full of flavor and so unique! The coconut and matcha flavors work incredibly well together and the color is gorgeous! This delicious 3 layer cake is perfect for parties or just as a treat!

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! If you’re up for a fun dessert or hosting a tea party, this matcha cake is the cake to make!

matcha cake slices with frosting and matcha tea

How To Make Matcha Cake

This recipe is for the coconut layer of the cake. To make the Matcha, use the same recipe and substitute 2 tablespoons of matcha powder for 2 teaspoons of coconut extract.

Ingredient Notes

  • Cake Flour
  • Baking Powder
  • Salt
  • Whole Milk
  • Egg whites
  • Granulated Sugar
  • Unsalted Butter
  • Coconut Extract
  • Almond Extract
layered matcha cake with coconut

What Is Matcha Cake?

Matcha is a finely ground powder of specially grown and processed tea leaves. A Matcha cake infuses this green tea into the sponge layers (and icing for this recipe).

The matcha cake has a lovely light green color, It also has a nice natural sweet taste and an alluringly sweet organic smell.

What Are The Health Benefits Of Matcha?

Matcha has some great health benefits. Here are just some of them:

  • Is packed with antioxidants
  • Boosts metabolism and burns calories
  • Detoxifies effectively and naturally
  • Is rich in fiber, chlorophyll, and vitamins
  • Provides vitamin C, selenium, chromium, zinc, and magnesium
  • Lowers cholesterol and blood sugar

Making a 3-Layer Cake

Homemade layered cakes are always impressive at gatherings and this Matcha Cake recipe is no exception! And the best bit?

Making a layered cake is easier than it looks! For this recipe, you have to make two cakes to get the layers.

I started with coconut and while it cooked made the matcha layer. Finally, the central layer is filled with delicious buttercream.

Tips For Making Matcha Cake

  • Make sure you place your cake mixture in a preheated oven
  • Make sure you smooth the tops of your cake batter before they go into the oven.
  • For the buttercream, you can adjust the amount of matcha to suit your taste
  • Add a dab of icing to the center of your cake plate, then place your first cake layer on top. This dab of icing will help your cake stay put.

More Matcha Recipes

matcha cake with coconut

More Cake Recipes

If you have tried this homemade cake, please rate it and let me know how it turned out in the comments below!

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Coconut Matcha Cake Recipe Overhead View


A layered coconut and matcha cake! Make this coconut cake and then make it again and add matcha in to create a beautifully layered cake!
4.24 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
0 minutes
Total Time: 1 hour
Servings: 2 8″ Round Cakes
Calories: 204kcal
Author: Eden


Coconut Layer Cake

  • cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups whole milk
  • 4 large egg whites
  • 1 ½ cups sugar
  • 8 tablespoons unsalted butter, at room temperature
  • 2 teaspoons coconut extract
  • 1/2 teaspoon almond extract

Matcha Layer Cake

    To make the matcha cake, use the exact same recipe above BUT substitute 2 tablespoons matcha powder for 2 teaspoons coconut extract.


      • *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*
      • Sift together the flour, baking powder and salt.
      • Whisk together the milk and egg whites in a medium bowl.
      • Add the butter and with the paddle attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
      • Beat in the extract (Or matcha powder), then add one-third of the flour mixture, still beating on medium speed.
      • Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
      • Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
      • Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.
      • Divide the batter between the two round 8 x8 cake pans and smooth the tops with a rubber spatula.
      • Bake for 35-40 minutes or until the cakes are well risen and springy to the touch – It really depends on your oven and location. I take it out when my toothpick comes out with a small amount of crumbs, not clean.
      • Let the cakes cool for about 10 minutes, then run a knife around the sides of the cakes, unfold them, and peel off the paper liners.
      • Cool to room temperature, right side up.
      • Make the recipe twice one with the matcha layer. Then, stack them together with buttercream frosting.


      To make a 3 layer cake you will make this recipe 2 times. The recipe is for the coconut layer of the cake. To make the Matcha layers, use the same recipe and substitute 2 tablespoons of matcha powder for 2 teaspoons of coconut extract. 
      You will have extra batter for the coconut cake, and you can make it into a 4-layer cake if you want! Two layers of coconut and two layers of matcha. 
      Remember, patience is key in baking. Allow the layers to cool completely before you start frosting them. This step ensures that your cake stays intact and your frosting doesn’t melt. So, take a deep breath, and let your cake cool at its own pace.


      Calories: 204kcal | Carbohydrates: 32g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 95mg | Potassium: 130mg | Fiber: 0g | Sugar: 19g | Vitamin A: 205IU | Calcium: 58mg | Iron: 0.2mg
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      15 thoughts on “Coconut Matcha Cake Recipe”

      1. 5 stars
        really good!! i made it just how the picture is with the coconut cake layer in the middle of two matcha ones. I actually ended up making it in 6 inch rounds for a smaller cake and the matcha layers backed at 350 for about 40 mins and then coconut one at 350 for about 30-35 minutes.

      2. Hi 🙂 the quantity of the ingredients in your recipe is for thé whole cake or do for each layer? For example, the flour is 2 1/4 cups that we have to divide in 3 or for only one layer?

        • Hi Florence! I have updated the recipe since that was a little confusing! The cake recipe makes 2 layers of coconut cake. Then to add the matcha, you make it again but substitute the matcha powder with coconut extract. It definitely takes time to make this cake and I would save it for a special occasion! I hope that helps!


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