Matcha Coconut Loaf
A delicious recipe for Matcha Coconut Loaf, full of coconut and matcha flavour. It's topped with a fragrant coconut glaze and coconut flakes.
Servings 12
Calories 141kcal
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
Calories: 141kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 46mg | Potassium: 56mg | Fiber: 1g | Sugar: 11g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg