Coconut Matcha Chiffon Cake with Matcha Buttercream

Prepare to discover an unexpected harmony of flavors and textures with our Coconut Matcha Chiffon Cake. This recipe brings together the subtly earthy notes of premium matcha with the sweet, tropical essence of coconut. We bake it all into an incredibly light and airy chiffon cake that’ll become your new go-to recipe. To complete this elegant dessert, each slice is generously slathered with a smooth, vibrant Matcha Buttercream. It’s an utterly satisfying experience for any cake lover out there. Plus, you can always leave out the matcha powder if you’re not a fan, and you’ll still have a delightful coconut chiffon cake.

What is a Chiffon Cake?

A chiffon cake like our coconut matcha recipe stands apart in the world of baking due to the steps that create its texture. At its core, a chiffon cake substitutes solid fats like butter with vegetable oil. This is part of the reason the cake is so moist since it keeps it from dying out quickly. The signature airy texture comes from the careful incorporation of stiffly beaten egg whites or a meringue. This combination of oil for richness and meringue for lift results in a hybrid that is both moist yet light.

Coconut Matcha Chiffon Cake with Matcha Buttercream

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• Author: Keith Recker
• Yield: 12 Slices 1x

Print Recipe

Description

The tropical flavors of coconut match the umami of matcha.

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Ingredients

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For the cake:

• 2 cups all-purpose flour
• 1 ½ cups white sugar
• 3 tsp baking powder
• 1 tsp salt
• 2 tsp matcha
• 7 egg yolks
• ¾ cup water
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup egg whites
• ½ tsp of tartar
• ¾ cup shredded sweetened coconut

For the frosting:

• 2 cups unsalted butter, softened
• 5 cups powdered sugar
• 3 tsp matcha powder
• 1 tsp vanilla extract
• A pinch of kosher salt
• ¼ cup heavy cream (approximately)

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Instructions

1. Preheat oven to 325 degrees.
2. Whisk together flour, sugar, baking powder, matcha, and salt, in a mixing bowl.
3. Add egg yolks, water, oil, and vanilla and almond extracts. Whisk until combined into a batter.
4. In a stand mixer with cage attachment, beat egg whites and cream of tartar until stiff.
5. Add a cup of the batter to the egg whites. Fold gently two or three times. Repeat until all batter is in the bowl with the egg whites. Fold only until blended.
6. Add shredded coconut and fold in gently.
7. Pour batter into a greased bundt pan.
8. Bake for 65 minutes. Test with baking skewer and remove form oven when skewer emerges cleanly from the bundt pan.
9. If batter has risen over the rim of the bundt pan, trim with a serrated knife.
10. Let the cake sit in the bundt pan for 5 to 10 minutes, then turn over onto a cake plate.
11. Tap on bundt pan and encourage the cake to fall onto the serving plate.
12. While cake is cooling, make the frosting. Place butter in a stand mixer with cage attachment. Whip for 4 minutes, scraping down the bowl halfway.
13. Add powdered sugar one cup at a time and whip well. Scrape the bowl between each addition.
14. Add matcha, vanilla, and salt. Whip well.
15. Add only as much heavy cream as needed to loosen the frosting and make it spreadable.
16. Frost cake when cool and sprinkle with some shredded coconut.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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