This Matcha Cake is flavorful and one-of-a-kind! The coconut and matcha tastes complement each other beautifully, and the color is stunning! This delectable three-layer cake is ideal for celebrations or simply as a treat!
Ingredients
Coconut Layer Cake
- 2¼ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups whole milk
- Large egg whites
- 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
- Combine the flour, baking powder, and salt in a sifter.
- In a medium mixing bowl, whisk together the milk and egg whites.
- Add the butter and beat at medium speed for 3 minutes with the paddle attachment or a hand mixer, until the butter and sugar are extremely light.
- On medium speed, whisk in the extract (or matcha powder), then add one-third of the flour mixture.
- Half of the milk-egg combination should be added first, followed by half of the remaining dry ingredients.
- Beat in the remainder of the milk and eggs until the batter is smooth, then fold in the remaining dry ingredients.
- Finally, beat the batter for 2 minutes to ensure that it is fully combined and aerated.
- Smooth the tops of the cakes with a rubber spatula after dividing the batter between the two circular 8 x 8 cake pans.
- Bake for 35-40 minutes, or until the cakes are fully risen and springy to the touch. When my toothpick comes out with a tiny bit of crumbs on it rather than being clean, I pull it out.
- Allow 10 minutes for the cakes to cool before running a knife over the edges, unfolding the cakes and removing the paper liners.
- Right side up, cool to room temperature.
- Make the recipe twice, one with the matcha layer and the other without. Then use buttercream frosting to sandwich them together.
Notes:
- This recipe will be doubled to produce a three-layer cake. This is the recipe for the cake’s coconut layer. To create the Matcha layers, use the same recipe but replace the 2 teaspoons coconut extract with 2 tablespoons matcha powder.
- You’ll have leftover batter for the coconut cake, so make it a four-layer cake if you wish! Two layers of coconut and two layers of matcha matcha matcha matcha matcha matcha matcha matcha match
- Before frosting the layers, let them cool fully.
Source: Sugar and Charm
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