Coconut Matcha Cake Recipe (2024)

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January 25, 2023May 22, 2017 by Eden

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This Matcha Cake is full of flavor and so unique! The coconut and matcha flavors work incredibly well together and the color is gorgeous! This delicious 3 layer cake is perfect for parties or just as a treat!

IN THIS POST

A few weeks ago I had the urge to make a matcha cake! I had some matcha green tea powder left over from these, so I made a layered coconut and matcha cake recipe with a matcha buttercream frosting!

It turned out wonderful and was such a fun flavor combination! I used coconut extract to flavor the coconut layer and thenorganic matcha powder for the green layer. The color turned out perfectly! I also love how both flavors are tasted throughout the cake.

I actually had enough cake to add one more coconut layer, but opted out of making it a4 layer since it wouldn’t fit on a normal dessert plate! If you’re up for a fun dessert or hosting a tea party, this matcha cake is the cake to make!

How To Make Matcha Cake

This recipe is for the coconut layer of the cake. To make the Matcha, use the same recipe and substitute 2 tablespoons of matcha powder for 2 teaspoons of coconut extract.

Ingredient Notes

Cake Flour
Baking Powder
Salt
Whole Milk
Egg whites
Granulated Sugar
Unsalted Butter
Coconut Extract
Almond Extract

Directions

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 sugarare very light.

Beat in the extract (Or matcha powder), then add one-third ofthe flour mixture, still beating on medium speed.

Beat in half of the milk-egg mixture, then beat in half of theremaining dry ingredients until incorporated.

Add the rest of the milk and eggs beating until the batter is hom*ogeneous,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 arubber spatula.

Bake for 35-40 minutes or until the cakes are well-risen andspringy to the touch – It really depends on your oven and location. I take it outwhen my toothpick comes out with a small number of crumbs, not clean.

Let the cakes to cool for about 10 minutes, then run a knife around the sides of thecakes, 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.

What Is Matcha Cake?

Matcha is a finely ground powder of specially grown and processed tea leaves. A Matcha cake infuses this green tea into the sponge layers (and icing for this recipe).

The matcha cake has a lovely light green color, It also has a nice natural sweet taste and an alluringly sweet organic smell.

What Are The Health Benefits Of Matcha?

Matcha has some great health benefits. Here are just some of them:

Is packed with antioxidants
Boosts metabolism and burns calories
Detoxifies effectively and naturally
Is rich in fiber, chlorophyll, and vitamins
Provides vitamin C, selenium, chromium, zinc, and magnesium
Lowers cholesterol and blood sugar

Making a 3-Layer Cake

Homemade layered cakes are always impressive at gatherings and this Matcha Cake recipe is no exception! And the best bit?

Making a layered cake is easier than it looks! For this recipe, you have to make two cakes to get the layers.

I started with coconut and while it cooked made the matcha layer. Finally, the central layer is filled with delicious buttercream.

Tips For Making Matcha Cake

Make sure you place your cake mixture in a preheated oven

Make sure you smooth the tops of your cake batter before they go into the oven.

For the buttercream, you can adjust the amount of matcha to suit your taste

Add a dab of icing to the center of your cake plate, then place your first cake layer on top. This dab of icing will help your cake stay put.

More Matcha Recipes

An Easy Matcha Spirtz

More Cake Recipes

The Most Delicious Oreo Halloween Cake

The Best Devil’s Food Cake Recipe

Old-Fashioned Buttermilk Cake

The Best Pound Cake

Super Moist Chocolate Cake

Lemon Elderflower Cake Recipe

If you have tried this homemade cake, please rate it and let me know how it turned out in the comments below!

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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!

4.24 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

0 minutes minutes

Total Time: 1 hour hour

Servings: 2 8″ Round Cakes

Calories: 204kcal

Author: Eden

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 sugarare very light.
Beat in the extract (Or matcha powder), then add one-third ofthe flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of theremaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is hom*ogeneous,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 arubber spatula.
Bake for 35-40 minutes or until the cakes are well risen andspringy to the touch – It really depends on your oven and location. I take it outwhen 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 thecakes, 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

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