Prepare to discover an unexpected harmony of flavors and textures with our Coconut Matcha Chiffon Cake. This recipe brings together the subtly earthy notes of premium matcha with the sweet, tropical essence of coconut. We bake it all into an incredibly light and airy chiffon cake that’ll become your new go-to recipe. To complete this elegant dessert, each slice is generously slathered with a smooth, vibrant Matcha Buttercream. It’s an utterly satisfying experience for any cake lover out there. Plus, you can always leave out the matcha powder if you’re not a fan, and you’ll still have a delightful coconut chiffon cake.
What is a Chiffon Cake?
A chiffon cake like our coconut matcha recipe stands apart in the world of baking due to the steps that create its texture. At its core, a chiffon cake substitutes solid fats like butter with vegetable oil. This is part of the reason the cake is so moist since it keeps it from dying out quickly. The signature airy texture comes from the careful incorporation of stiffly beaten egg whites or a meringue. This combination of oil for richness and meringue for lift results in a hybrid that is both moist yet light.
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Coconut Matcha Chiffon Cake with Matcha Buttercream
- Yield: 12 Slices 1x
Description
The tropical flavors of coconut match the umami of matcha.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 ½ cups white sugar
- 3 tsp baking powder
- 1 tsp salt
- 2 tsp matcha
- 7 egg yolks
- ¾ cup water
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup egg whites
- ½ tsp of tartar
- ¾ cup shredded sweetened coconut
For the frosting:
- 2 cups unsalted butter, softened
- 5 cups powdered sugar
- 3 tsp matcha powder
- 1 tsp vanilla extract
- A pinch of kosher salt
- ¼ cup heavy cream (approximately)
Recipe and Styling by Keith Recker
Photography by Dave Bryce
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