I love cakes that are stirred together quickly. They need to be simple and yet somehow special in my opinion. In any case, they should have a nice juicy and fluffy consistency like this Coconut Matcha Loaf Cake.
This moist sponge cake fits wonderfully into spring. The combination of coconut milk, shredded coconut and matcha is super delicious and the coconut glaze with the shredded coconut on top finish off perfectly its flavor.
For this cake you need mostly simple ingredients that the majority of you have at home anyway. I guess the exception is matcha powder. So if you are going to buy matcha powder, please make sure it is of good quality, otherwise you won’t have a good strong matcha flavor in the cake.
Tools & Equipment
- 22,9×12,7cm/9×5-inch loaf pan
- 2 small bowls
- Fine-mesh strainer
- Medium bowl
- Silicone spatula
- Spoon
- Stand mixer fitted with the paddle attachment
- Whisk
- Wire rack
Recipe Tips
Matcha Powder: Use high quality matcha powder if you want to have a distinct matcha flavor in your cake. A good matcha powder has a bright green color and smells fresh, green, subtle, sometimes with a little grassy note. It’s a little more expensive, but really worth it.
Marbling: Another way to marble is to alternate the dough in the pan, about 5 tablespoons at a time, in a line down the center of the loaf pan. You can also add the batter to the pan one at a time and then pull it through with a fork to marble it.
Topping: I used a glaze of powdered sugar and coconut milk and sprinkled some shredded coconut on top to finish. Alternatively, you can just use powdered sugar or a mixture of powdered sugar and matcha powder to garnish your cake. Choose whatever you like best.
Ingredients for Coconut Matcha Loaf Cake
Step by Step Guide – How to Make Coconut Matcha Loaf Cake
Make the Cake
Preheat the oven to 175°C/347°F. Grease and flour a 22,9×12,7cm/9×5-inch loaf pan, then flip the pan to remove any excess flour. Mix flour, cream of tartar and salt in a small bowl. Melt the butter in the microwave in 20-second intervals. Stir in between.
In the bowl of a stand mixer beat melted butter and brown sugar on medium-high until light and creamy, for about 3 minutes. Add the eggs, one at a time, beating on medium speed until combined, for about 1 minute each.
Combine the coconut milk and vanilla extract. In 3 portions, stir in the flour mixture alternately with the wet ingredients on low speed until combined, starting with flour, for about 2 minutes.
Divide the batter in half. Stir the matcha powder into the 1st half and fold the shredded coconut into the 2nd half. Pour the batter alternately into the pan, spreading about 5 tablespoons at a time in the loaf pan.
Gently tap the pan on the work surface a couple of times to smooth the surface. Bake for about 50-60 minutes. Remove from the oven and let cool in the pan on a wire rack for about 10 minutes. Invert the cake onto a wire rack and let cool completely.
Make the Glaze
Sift the powdered sugar through a fine-mesh strainer. Whisk together the sifted powdered sugar and coconut milk until smooth.
Pour the glaze over the cake and sprinkle with shredded coconut. Let the glaze set.
Storing and Freezing Instructions
Storage: Cover leftovers tightly and store the cake with or without the glaze at room temperature for up to 3 days or in the fridge for up to 1 week.
Freezing Instructions: You can freeze the cake, with or without the glaze in an airtight container or a zipper bag for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before serving.
My Summary for Coconut Matcha Loaf Cake
Difficulty: Simple.
Taste & Texture: This coconut matcha loaf cake has a buttery and lovely matcha flavor with a nice touch of coconut. The cake is moist and the shredded coconut in and on top of the cake adds a little crunch.
Time: Preparation of the batter takes about 40 minutes and baking time is between 50-60 minutes. After that, the cake should cool in the pan for about 10 minutes. Remove the cake from the pan and let it cool completely for about 1 hour. It takes about 5 minutes to make the glaze, but plan on about 30 minutes for the glaze to set completely.
More MATCHA & LOAF CAKE Recipes
- Chocolate Chip Cake
- Green Tea Caramels
- Lemon Drizzle Cake
- Matcha Cheesecake
- Matcha Marble Chiffon Cake
- Vanilla Loaf Cake
- White Chocolate Matcha Cookies
