recipe adapted from here (also for american measurements)ingredients for the cake:
3 cups flour
3 tsp. baking powder
1 tsp. salt
2-3 tbsp. matcha green tea powder
1/2 cup coconut oil, softened
170 g butter, softened
1 3/4 cup sugar
2 tsp. vanilla extract or 1 vanilla bean, scraped
4 eggs
3/4 cup greek yoghurt
3/4 cup coconut milk
a little butter and flour for the paningredients for the frosting:
150 g butter, softened
2 1/2 – 3 cups confectioners’ sugar
3 tbsp. coconut milk (the creamy part)
directions:
preheat the oven to 170 c / 350 f and grease and flour a large loaf or bundt pan. combine the dry ingredients in a large bowl: flour, baking powder, salt and matcha. in another bowl, cream together butter and coconut oil with a hand or stand mixer. add the sugar and cream together for 3-5 minutes, until the mixture is fluffy. add vanilla and eggs and stir to combine until mixture is homogenous. alternately add yoghurt, coconut milk and flour in batches and combine after each addition. mix until the dough is smooth. fill into the prepared pans and bake for 45 to 60 minutes (my bundt version took about 50 minutes) or until an inserted stick comes out clean. leave to cool for about half an hour before turning the cake out onto a plate.
for the frosting, cream the butter with the mixer. add the confectioners’ sugar and cream until fluffy and light. pour in the coconut cream and combine. frost the cake with it or serve aside for everyone to frost their own slice.
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