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Coconut Matcha Cake Recipe Overhead View
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3.75 from 4 votes

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!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 2 8" Round Cakes
Calories: 204kcal
Author: Eden

Ingredients

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.

      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