COCONUT MATCHA CAKE
This pretty green cake is perfect for any occasion!
Servings: 16 servings (2 round cakes)
- 2¼ 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
*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.
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