Coconut Matcha Cake
Author: Eden Passante
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
- *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 to 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.