Coconut Frosted Matcha Cake: A Dreamy Dessert Delight 🍵🥥
Rated 5.0 stars by 1 users
Author:
Matcha Nude
Servings
8-10 Sliced
Prep Time
20 minutes
Cook Time
50-55 minutes
Indulge in every bite of this luxurious Coconut Frosted Matcha Cake, a recipe that blends the richness of matcha with the creamy sweetness of coconut frosting. Whether you’re celebrating something special or simply treating yourself, this cake is the perfect centerpiece for any occasion.
Why You’ll Love This Matcha Cake:
- Vibrant & Delicious: The earthy notes of matcha pair perfectly with sweet coconut frosting.
- Dairy-Free Option: Completely dairy-free and easy to make gluten-free.
- Perfect for Any Occasion: A show-stopping dessert for gatherings or cozy nights in.
Ingredients
For the Cake
- 2 cups all-purpose flour (substitute 1:1 gluten-free flour if needed)
-
2 tbsp Matcha Nude matcha powder 🍵
- 2.5 tsp baking powder
- 1/4 tsp salt
- 1 cup organic cane sugar
- 1/2 cup coconut cream 🥥
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup + 2 tbsp unsweetened non-dairy milk
For the Coconut Frosting
- 1/4 cup coconut milk
- 5 tbsp coconut oil (softened)
- 2.5–3 cups confectioner’s sugar (try monk fruit confectioner’s sugar for a refined sugar-free option)
- 2 tbsp coconut cream or coconut milk solids
- 1/2 tsp vanilla extract
- Shredded coconut (for topping, optional)
Directions
How to Make Coconut Frosted Matcha Cake:
Preheat your oven to 350°F (177°C).
Add apple cider vinegar to the non-dairy milk and let it sit for 5 minutes to curdle. Whisk together before use.
Line a loaf pan with parchment paper, leaving tabs on the longer ends for easy removal.
In a mixing bowl, cream together cane sugar and coconut cream using an electric mixer or a wooden spoon.
Add the non-dairy milk and vinegar mixture to the bowl and mix until combined.
Sift in flour, baking powder, salt, and matcha powder. Gently stir until just combined.
Transfer the batter to the prepared loaf pan and bake for 50–55 minutes or until a toothpick comes out clean.
Let the cake cool for 10 minutes in the pan, then carefully remove it using the parchment paper tabs. Flip it onto a cooling rack and let it cool completely before frosting.
How to Make the Coconut Frosting:
In a mixing bowl, cream together coconut oil using an electric mixer.
Gradually add confectioner’s sugar, coconut cream, and vanilla extract, mixing until smooth and fluffy. Adjust sugar to reach your desired consistency.
Once the cake has fully cooled, spread the coconut frosting evenly over the top.
Sprinkle with shredded coconut if desired, slice, and serve!
Recipe Note
Matcha + Coconut: The Perfect Pair
Matcha brings its calm energy boost, antioxidants, and unique earthy flavor, while coconut adds a creamy, tropical sweetness. Together, they create a dessert that's not only visually stunning but also incredibly satisfying.
Tips for Success:
- Ensure the cake is completely cool before frosting.
- For a richer coconut flavor, use full-fat coconut cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Time to Bake & Indulge!
This Coconut Frosted Matcha Cake is an absolute crowd-pleaser, blending matcha’s earthy goodness with a sweet coconut finish. Perfect with a cup of Matcha Latte or enjoyed on its own, this cake will leave everyone asking for seconds.
Show Us Your Matcha Creations!
Tried this recipe? Share your cake masterpiece on Instagram and tag us @MatchaNude. We can’t wait to see your delicious bakes! 🍵✨
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