This Matcha Coconut Loaf has a rich, moist, dense texture and is filled with coconut and earthy, green tea flavour. A coconut glaze adds sweetness to the loaf cake. Pair it with coffee or tea for a delicious afternoon snack!
This post first appeared on Sift & Simmer in May 2018. Updated June 2021.
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One of my favourite flavour combinations is matcha and coconut.
You'll see this theme recurring throughout my blog.
Put together, they compliment each other so well.
In fact, I usually have an Iced Coconut Matcha (recipe in my free e-book) in the summer as my drink of choice.
So naturally, Matcha Coconut Loaf cake is a cake that incorporates two of my favourite flavours.
Why you'll love this recipe
My Matcha Coconut Loaf cake is reminiscent of a pound cake that is moist, yet not buttery.
It has earthy grassy notes from the matcha powder, and uses coconut milk, coconut oil, and coconut extract to flavour the cake.
(If you're a coconut lover, you'll want to check out my Coconut Passionfruit Cupcakes).
The loaf's texture is dense and similar to a banana bread or quick bread.
If you're looking for a lighter and fluffy cake loaf, try my Earl Grey Bergamot Loaf.
This recipe is essentially made in one bowl.
Ingredients in the loaf cake
You'll need the following ingredients to make this loaf cake:
- cake flour: I generally like using cake flour for baking cakes; it yields a tender cake due to its lower protein content
- large eggs: at room temperature, binds the ingredients together
- coconut oil: slightly warm or at room temperature
- sour cream or yogurt: at room temperature; adds moisture to the cake and is the acid that will react with the baking soda to create leavening. I prefer using a full-fat sour cream/yogurt.
- granulated sugar: adds sweetness to the loaf cake
- coconut milk: slightly warm or at room temperature; adds additional coconut flavour to the cake. You can use either canned or carton coconut milk. I used canned coconut milk for my recipe.
- baking soda: sifted; leavening agent that will produce bubbles when it comes in contact with sour cream/yogurt and provide lift for the cake
- baking powder: sifted; another leavening agent that will help the loaf cake rise while baking
- vanilla extract: adds flavour to the cake; use a good quality vanilla extract
- matcha powder: sift the matcha powder prior to adding; use a high-quality matcha powder for the best flavour and colour
Note: It's important to keep the eggs, sour cream/yogurt, and coconut oil at room temperature so that the batter will emulsify together smoothly.
How to make it
Preheat oven to 350F.
Line an 8" by 4" loaf pan with parchment paper.
Whisk together the eggs, coconut oil, sour cream/yogurt and sugar in a large bowl.
Add in the coconut milk and vanilla extract.
Sift in the flour, baking soda, baking powder, and matcha powder.
With a spatula, fold the dry ingredients into the wet ingredients, until just combined. (Don't overmix).
Transfer the batter to the loaf pan.
Bake at 350F for 55-60 minutes, or until a toothpick inserted comes out clean or with a few crumbs clinging to it.
How to serve
Slice the Matcha Coconut Loaf and serve at room temperature.
If frozen, reheat the slice of cake in the microwave until warmed through. Note that the icing may melt.
How to store
Store the Matcha Coconut Loaf at room temperature up to 2 days, depending on how warm your climate is. Note: the icing glaze may become runny, which is normal.
You can also store it in an airtight container in the fridge for up to 1 week.
Alternatively, slice the loaf and freeze individually-wrapped for up to 2 months.
Troubleshooting and FAQs
Can I use coconut flour for the cake?
No, this recipe does not call for coconut flour. Coconut flour is very absorbent and will result in an extremely dense cake.
What type of coconut milk should I use?
You can use either canned or carton coconut milk. I find the flavour of canned coconut milk more robust.
Why is there a crack on the top of the loaf?
This is normal -- and expected of a loaf cake. As the cake is rising and expanding, it needs to release pressure and a crack will form at the top.
How come my cake isn't green?
Use a higher quality matcha powder, such as a ceremonial grade matcha for the best colour retention in your baking.
Do I need to glaze the cake?
It's really up to you. You can leave it unglazed if you like.
Other recipes you may like
Most Delicious Matcha Pound Cake
Coconut Buns (Chinese Cocktail Buns) 雞尾包
Let me know if you make this Matcha Coconut Loaf, I'd love to see it! Tag me on Instagram @siftandsimmer or leave me a comment/rating below.
Matcha Coconut Loaf
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Loaf Cake
- 2 large eggs room temp
- ¼ C coconut oil room temp
- ¼ C sour cream or yogurt room temp
- ⅔ C granulated sugar
- ¼ C coconut milk (canned) in liquid state (slightly warm)
- ¼ C whole milk room temp
- 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 high-quality matcha sifted
Coconut Glaze
- 1 tablespoon coconut milk (canned)
- ½ teaspoon coconut extract optional
- ½ C + 2 Tbsp icing sugar sifted
- 1-2 tablespoon dried unsweetened coconut flakes
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
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Coconut Glaze adapted from Food52.
Christina
Your loaf photography is stunning. I haven't figured out how to make any loaves I make look pretty, but you nailed it!
And seriously, I have to try eating more matcha flavored foods, it looks ridiculously good!
siftandsimmer@gmail.com
Thank you so much Christina! You just made my day 🙂 And yes, girl! Go jump on that matcha train! 😉
Nicole Gray
Hi! I made this today- flavour was lovely but it turned out really sense. Not spongy at all.
I used half coconut flour, coconut sugar, and chai eggs to make it vegan. I cooked it for an hour but also added steam in the oven.
Any idea why I didn't get a nice spongy texture? Thanks!
Michelle
Unfortunately, you cannot substitute coconut flour for regular all-purpose flour. Coconut flour is very dense and absorbs liquid, which explains why you ended up with a dense texture.
Christie
Ooh Michelle I love the combination of the coconut and the matcha! They're such a matcha made in heaven! Pun intended hehe!
Jessica Formicola
I absolutely LOVE matcha! And to mix coconut with it is genius. I can't wait to give this loaf a try!
Chef Mireille
I have a green addiction. I just love anything made with Asian green flavors like matcha and pandan so I was so excited to try this cake. It was just as delicious as I thought it would be 🙂
Melanie C
I have never heard of this before, but it looks delicious. I'm a big coconut fan so I'm pretty sure I'm going to love it. Making it now!
Dannii
What beautiful coloured loaf cakes. I can't wait to give this a try.
Balvinder
It looks so yummy, I so much want to make this cake.
David @ Spiced
I absolutely love quick breads! And I do enjoy baking with coconut, but I don't do it nearly enough. This loaf is not only visually stunning, but the flavors sound fantastic, too! Two thumbs up, Michelle!
Healthy World Cuisine
Love all these little nooks and crannies in this bread. We would love a slice right now. So delicious with coconut- great combo in flavors. Tea time, just became more delicious. Stay well and take care
Michelle
Thank you Bobbi! Matcha and coconut is such a delicious combination 🙂
2pots2cook
Beautiful photos (as usual ) are urging me to make a loaf to enjoy ! Thank you so much !
Michelle
Thanks Davorka! Hope you enjoy and have a fantastic week ahead 🙂
Josiah - DIY Thrill
This Matcha Coconut Loaf looks moist and delicious!
Ben | Havocinthekitchen
Michelle, you're the queen of matcha recipes - another stunning one! I don't think I've ever tried the combination of matcha and coconut, and it sounds lovely!
Michelle
Aha thanks Ben! 🙂 Matcha and coconut really is a lovely pairing!
Katherine | Love In My Oven
Matcha and coconut are a perfect combination. This would be such a nice loaf to serve guests (if we didn't eat it all ourselves first).
Michelle
Yes, it sure is one of my favourite combinations! 🙂 Thanks Katherine!
Beth
These loaf looks so delicious and very yummy. We've never been big on matcha, but your recipes have made us change our minds. I love putting matcha in some desserts now and it's so delicious! Can't wait to make this again!
Emily
Matcha and coconut are a match made in heaven. Thanks for the delicious recipe!
Juliana Lua
I made this for a friend's 30th and it was a winner for me and her. I ate quite a few slices 😋
Will definitely make this again and it's perfect for breakfast, as a snack or dessert! 😍
Michelle
Glad to hear it, Juliana! 🙂 It's one of my favourites too!
Samantha Junek
Can you used all purpose flour instead of cake flour?
Michelle
You can, but the texture will be a little more dense.
Sam J
I’ve made the loaf several times with this recipe and it came out green. The next few times around the loafs is more brown? The only thing I changed was adding coconut extract vs the vanilla would that have changed the color?
Michelle
Hi Sam, did you change the type of matcha powder you used? Sometimes something as minor as changing from ceremonial to a culinary grade can affect the colour of the bake.
Pure coconut extract is typically clear in colour so I don't think it would have changed the colour. However, perhaps you used artificial coconut extract which may have other additives that could change the chemistry in the cake?
Serene
Hi Michelle I follows the recipe that you posted but my my cake came out to be dense and not fluffy at all?
Michelle
This cake is not a fluffy light cake, rather a more densely textured cake. Did you make any substitutions? Is your baking soda/powder fresh?