Green Tea Matcha Cake with Coconut Matcha Frosting

Green Tea Matcha Cake with Coconut Matcha Frosting

Tender matcha layers get a tropical twist from coconut-infused frosting with earthy depth.

Total 2 hr Makes 8 slices Calories 580/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This cake pairs delicate green tea flavor with rich coconut milk in both the sponge and buttercream, creating a balanced dessert that's earthy rather than overly sweet. Sifting the matcha into the dry ingredients prevents clumping and keeps the crumb tender. It's a striking choice for afternoon tea or a spring celebration.

Ingredients

  • 2 1/4 cups cake flour, sifted
  • 2 tablespoons matcha powder, sifted
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
  • 1/4 cup sweetened shredded coconut
  • 1 cup unsalted butter, softened, for frosting
  • 4 cups powdered sugar, sifted
  • 2 teaspoons matcha powder, sifted, for frosting
  • 3 tablespoons coconut milk, for frosting
  • 1/2 teaspoon coconut extract
  • 1/2 cup sweetened shredded coconut, toasted, for garnish

Method

  1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, lining the bottoms with parchment.

  2. In a medium bowl, whisk together the sifted cake flour, matcha powder, baking powder, and salt.

  3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.

  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  5. Add the flour mixture in three additions, alternating with the coconut milk in two additions, beginning and ending with the flour. Mix just until combined.

  6. Fold in the shredded coconut, then divide the batter evenly between the prepared pans and smooth the tops.

  7. Bake until a toothpick inserted in the center comes out clean, 28 to 32 minutes.

  8. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack and cool completely.

  9. For the frosting, beat the softened butter until smooth and creamy, about 2 minutes.

  10. Add the powdered sugar and matcha powder in two additions, beating on low speed until incorporated.

  11. Add the coconut milk and coconut extract, then beat on medium-high speed until light and fluffy, about 3 minutes.

  12. Place one cake layer on a serving plate and spread a layer of frosting evenly over the top.

  13. Top with the second cake layer and frost the top and sides of the entire cake with the remaining frosting.

  14. Press the toasted shredded coconut onto the sides and top of the cake for garnish.

  15. Chill the cake for 20 minutes to set the frosting before slicing.

Rate this recipe

★ 4.0 (1)

Green Tea Matcha Cake with Coconut Matcha Frosting

This cake pairs delicate green tea flavor with rich coconut milk in both the sponge and buttercream, creating a balanced dessert that's earthy rather than overly sweet. Sifting the matcha into the dry ingredients prevents clumping and keeps the crumb tender. It's a striking choice for afternoon tea or a spring celebration.

2 hr 8 slices 580 cal

Ingredients

  • 2 1/4 cups cake flour, sifted
  • 2 tablespoons matcha powder, sifted
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
  • 1/4 cup sweetened shredded coconut
  • 1 cup unsalted butter, softened, for frosting
  • 4 cups powdered sugar, sifted
  • 2 teaspoons matcha powder, sifted, for frosting
  • 3 tablespoons coconut milk, for frosting
  • 1/2 teaspoon coconut extract
  • 1/2 cup sweetened shredded coconut, toasted, for garnish

Method

  1. 1

    Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, lining the bottoms with parchment.

  2. 2

    In a medium bowl, whisk together the sifted cake flour, matcha powder, baking powder, and salt.

  3. 3

    In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.

  4. 4

    Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  5. 5

    Add the flour mixture in three additions, alternating with the coconut milk in two additions, beginning and ending with the flour. Mix just until combined.

  6. 6

    Fold in the shredded coconut, then divide the batter evenly between the prepared pans and smooth the tops.

  7. 7

    Bake until a toothpick inserted in the center comes out clean, 28 to 32 minutes.

  8. 8

    Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack and cool completely.

  9. 9

    For the frosting, beat the softened butter until smooth and creamy, about 2 minutes.

  10. 10

    Add the powdered sugar and matcha powder in two additions, beating on low speed until incorporated.

  11. 11

    Add the coconut milk and coconut extract, then beat on medium-high speed until light and fluffy, about 3 minutes.

  12. 12

    Place one cake layer on a serving plate and spread a layer of frosting evenly over the top.

  13. 13

    Top with the second cake layer and frost the top and sides of the entire cake with the remaining frosting.

  14. 14

    Press the toasted shredded coconut onto the sides and top of the cake for garnish.

  15. 15

    Chill the cake for 20 minutes to set the frosting before slicing.