COCONUT MATCHA CAKE
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!
Servings: 2 8" Round Cakes
Calories: 204kcal
Cost: $15
Ingredients
Coconut Layer Cake
- 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
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.
Instructions
- *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.
Notes
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 matcha powder for 2 teaspoons coconut extract.
You will have extra batter for the coconut cake and you can make this a 4 layer cake if you want! Two layers coconut and two layers matcha.
Let the layers cool completely before frosting them.
Nutrition
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