Description
Matcha coconut cake.
Ingredients
- FOR THE COCONUT CAKE:
- 6 Tablespoons All-purpose Flour
- ½ cups Granulated Sugar
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ¼ cups Sweetened Shredded Coconut
- ½ cups Coconut Milk
- 1 whole Large Egg, Room Temperature
- ¼ cups Canola Oil
- ½ Tablespoons White Wine Vinegar
- FOR THE MATCHA CAKE:
- ¾ cups Plus 2 Tablespoons, All-purpose Flour
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- 1 Tablespoon Matcha Powder
- 1 stick Unsalted Butter, Softened
- ½ cups Granulated Sugar
- 2 whole Eggs, Room Temperature
- ½ cups Milk, Room Temperature
- FOR THE COCONUT BUTTERCREAM:
- 2 sticks Unsalted Butter, Softened
- 2 cups Powdered Sugar
- ½ cups Coconut Milk
- FOR THE MATCHA GANACHE:
- 1-⅞ ounces, weight White Chocolate, Cut Into Small Chunks
- 3 Tablespoons Heavy Cream
- 1 teaspoon Matcha Powder
Preparation
Preheat oven to 350ºF. Grease four 5-inch cake pans, and line bottoms with parchment paper.
To prepare coconut cake, mix flour, sugar, baking powder, baking soda, salt and coconut in a large bowl.
In another bowl, mix coconut milk, egg, oil and vinegar until well combined. Fold in dry ingredients. Mix until just incorporated.
Evenly distribute the batter into two of the prepared cake pans and spread evenly.
To prepare matcha cake, mix flour, baking powder, salt and matcha powder in a large bowl.
In a bowl of standing mixer with a paddle attachment, beat butter and sugar, until light and fluffy. Add eggs, one at a time. Mix until well combined.
Reduce the speed to low and beat in half of the flour mixture, followed by the milk. Beat in the remaining flour mixture until just incorporated.
Evenly distribute the batter into two prepared cake pans and spread evenly.
Bake all cake layers for 18 to 20 minutes or until toothpick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely before frosting.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add coconut milk, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
To assemble the cake, place one coconut cake layer on a serving plate, spread 1/4 cup frosting on top. Follow with a matcha cake layer, frosting, coconut cake layer, frosting and the last matcha cake layer. Frost the cake top and sides with the remaining frosting.
Cover and refrigerate the cake when you prepare the ganache.
To prepare ganache, place chocolate and heavy cream in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth. Let cool slightly. Tint the ganache with the matcha powder.
Remove cake from the refrigerator. Pour ganache over the top of the cake. Use an offset spatula to gently push the ganache over the sides of the cake to create the dripping effect.
Decorate the cake with the remaining frosting and shredded coconut.
