Matcha Coconut Loaf
User Reviews
4.9
Matcha Coconut Loaf
Description
This Matcha Coconut Loaf recipe combines eggs, coconut oil, and sour cream or yogurt with granulated sugar to create a moist batter. It incorporates both coconut milk and whole milk along with vanilla or coconut extract for aromatic complexity. The dry ingredients include cake flour, baking soda, baking powder, and high-quality matcha powder sifted together to evenly distribute. The batter is gently folded to retain air for a light texture and baked in a lined loaf pan at 350°F until a toothpick comes out clean or with slight crumbs.
The resulting loaf features the subtle earthy bitterness of matcha balanced by the creamy coconut elements. The coconut glaze, made from coconut milk, icing sugar, and optional coconut extract, provides a sweet finish. Sprinkled unsweetened dried coconut flakes add a delicate crunch on top. This loaf offers a nuanced flavor profile with mild sweetness, suitable for pairing with tea or coffee.
The glaze is poured over the cooled cake and allowed to set before slicing. Slicing yields neat portions that showcase the pale green interior flecked with matcha. This cake is ideal for those seeking a flavorful yet gentle dessert or snack.
Ingredients
Loaf Cake
- 2 large egg room temp
- ¼ C coconut oil room temp
- ¼ C sour cream room temp, or yogurt
- ⅔ C granulated sugar
- ¼ C coconut milk in liquid state (slightly warm, canned
- ¼ C milk room temp, whole
- 1 teaspoon vanilla extract or coconut extract
- 1 ½ C cake flour sifted
- ⅛ teaspoon baking soda sifted
- ½ teaspoon baking powder sifted
- 1 tablespoon matcha sifted, high-quality
Coconut Glaze
- 1 tablespoon coconut milk canned
- ½ teaspoon coconut extract optional
- ½ C + 2 Tbsp icing sugar sifted
- 1-2 tablespoon coconut flakes dried unsweetened
Instructions
Loaf cake:
- Preheat oven to 350°F/177°C.
- Line a 8" by 4" loaf pan with parchment paper.
- In a large bowl, beat together the eggs, oil, sour cream/yogurt and sugar together until frothy.
- Add in the coconut milk, whole milk, vanilla extract and whisk to combine.
- Sift in the cake flour, baking soda, baking powder and matcha.
- With a spatula, fold the dry ingredients in with the wet ingredients until just combined. Don't overmix.
- Pour the batter into the loaf pan and tap the pan against the counter a few times to release any trapped air bubbles.
- Bake for 55-60 mins at 350°F/177°C until a toothpick inserted comes out clean, or with the slightest crumbs clinging to it.
Coconut Glaze:
- In a measuring cup, whisk together coconut milk and coconut extract (if using), add in the sifted icing sugar and mix until smooth.
- Pour coconut glaze over cooled cake and sprinkle coconut flakes over top.
- Let the glaze set before slicing.
- Cut the cake into slices and serve with tea or coffee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 46mg | 2% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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