Coconut Matcha Cake Recipe

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!


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.


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

  1. Combine the flour, baking powder, and salt in a sifter.
  2. In a medium mixing bowl, whisk together the milk and egg whites.
  3. 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.
  4. On medium speed, whisk in the extract (or matcha powder), then add one-third of the flour mixture.
  5. Half of the milk-egg combination should be added first, followed by half of the remaining dry ingredients.
  6. Beat in the remainder of the milk and eggs until the batter is smooth, then fold in the remaining dry ingredients.
  7. Finally, beat the batter for 2 minutes to ensure that it is fully combined and aerated.
  8. Smooth the tops of the cakes with a rubber spatula after dividing the batter between the two circular 8 x 8 cake pans.
  9. 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.
  10. Allow 10 minutes for the cakes to cool before running a knife over the edges, unfolding the cakes and removing the paper liners.
  11. Right side up, cool to room temperature.
  12. Make the recipe twice, one with the matcha layer and the other without. Then use buttercream frosting to sandwich them together.


  • 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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