Matcha Coconut Cake With Lime Glaze

Lentine Alexis
by Lentine Alexis
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4.22/5 (9)

Matcha Coconut Cake With Lime Glaze

Matcha is definitely having a moment these days with its energizing, antioxidant-filled properties. And the powdered green tea gives this moist, not-too-sweet, not-too-rich cake an elf-like hue that makes it the unexpected star of any special spread.

Matcha Coconut Cake With Lime Glaze

Ingredients

For the cake

  • 1/4 cup unsalted butter (55g), at room temperature
  • 1 cup (200g) sugar
  • 1 tablespoon fresh lime zest
  • 2 eggs, at room temperature
  • 1/4 cup (71g) Greek yogurt (or full-fat coconut yogurt)
  • 3/4 cup (180g) whole-fat coconut milk
  • 1 1/2 cups (180g) unbleached all-purpose flour (or your favorite gluten-free substitute)
  • 1/4 cup (24g) blanched almond flour
  • 2 tablespoons matcha green tea powder
  • 3/4 teaspoon baking powder
  • 1 teaspoon fine-grain sea salt

For the glaze

  • 1 2/3 cups (200g) powdered sugar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest

Directions

For the cake

Preheat oven to 350°F (177ºC). Prepare a 9 1/2 inch-by-4 1/4 inch loaf pan by lightly greasing the bottom with coconut oil, then fit with a piece of parchment paper. Set the pan aside.

In a bowl, combine the flour, almond flour, baking powder, salt, matcha powder and whisk to combine, set aside. In another small bowl, stir the coconut milk and yogurt until smooth, then set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and lime zest until light in color and very fluffy, about 2 minutes on high speed. Add eggs one at a time, making sure not to add the next egg until the first is completely incorporated, and scraping down the sides of the bowl after each addition. Add the coconut milk and yogurt to the butter mixture, then add half of the flour, beating it on medium high until just combined. Scrape down the sides and bottom of the bowl and add the rest of the flour mixture, beating until just combined.

Pour batter into the prepared loaf pan and even out with an offset spatula. Bake in preheated oven for 45–50 minutes or until a toothpick inserted in the center of the cake comes out clean and the top of the cake is slightly golden. When touched gently with a finger, the top will spring back easily (instead of making an indentation). Once removed from the oven, loosen the sides from the pan with a sharp knife and flip carefully onto a cooling rack, being sure the cake top is facing up. Cool completely (about 1 hour), then pour the glaze over the top.

For the glaze

Sift the powdered sugar, then add the lime juice and zest. Whisk until the sugar is combined. It should be thick, but not too thick; it should pour easily.

Serves: 12 | Serving Size: 1 slice

Nutrition (per serving): Calories: 209; Total Fat: 9g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Cholesterol: 41mg; Sodium: 224mg; Carbohydrate: 30g; Dietary Fiber: 0g; Sugar: 17g; Protein: 3g

About the Author

Lentine Alexis
Lentine Alexis
Lentine is a curious, classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food. She previously worked as a Chef/Recipe Developer/Content Creator and Culinary Director at Skratch Labs – a sports nutrition company dedicated to making real food alternatives to modern “energy foods.” Today, she writes, cooks, speaks and shares ideas for nourishing sport and life with whole, simple, delicious foods.

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