Description
The tropical flavors of coconut match the umami of matcha.
Ingredients
Scale
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)
Instructions
- Preheat oven to 325 degrees.
- Whisk together flour, sugar, baking powder, matcha, and salt, in a mixing bowl.
- Add egg yolks, water, oil, and vanilla and almond extracts. Whisk until combined into a batter.
- In a stand mixer with cage attachment, beat egg whites and cream of tartar until stiff.
- 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.
- Add shredded coconut and fold in gently.
- Pour batter into a greased bundt pan.
- Bake for 65 minutes. Test with baking skewer and remove form oven when skewer emerges cleanly from the bundt pan.
- If batter has risen over the rim of the bundt pan, trim with a serrated knife.
- Let the cake sit in the bundt pan for 5 to 10 minutes, then turn over onto a cake plate.
- Tap on bundt pan and encourage the cake to fall onto the serving plate.
- 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.
- Add powdered sugar one cup at a time and whip well. Scrape the bowl between each addition.
- Add matcha, vanilla, and salt. Whip well.
- Add only as much heavy cream as needed to loosen the frosting and make it spreadable.
- Frost cake when cool and sprinkle with some shredded coconut.
