Easy Bake Oven

Easy recipes, great results

Coconut matcha chiffon cake


Ok, I think that I’ve done my last basic cake experimentation. My oven is asking me to make something else. Enjoy! I adapted this recipe from Lily’s recipe for Pandan Chiffon Cake. But since I don’t have pandan juice readily available in my pantry, I went with the ever so trendy matcha.

Taste: Today, I made a luxurious tasting coconut milk chiffon cake. The matcha provides antioxidants and a nice light taste. The coconut taste is barely noticeable. If you had not been told that there was coconut in it, you would not detect it. But it adds to the moisture of this cake.


Texture: Very soft and even moister than the Chinese sponge cake!

Coconut matcha chiffon cake

A: 38 g cake flour
1/8 tsp baking powder
pinch salt

B: 75 ml coconut milk
1tsp matcha
38 g sugar
C: 2.5 egg yolks

D: 3 egg whites
1 heaping tsp sugar
1/8 tsp : cream of tartar

1. Preheat the oven to 375F.

2. Warm B until the sugar dissolves. Let cool.

3. Sift A twice.

4. Whisk C until light, then combine slowly with B. Fold in A in 2 portions.

5. Beat the egg whites until foamy, then add in the cream of tartar. Beat until soft peaks, then sprinkle in 1 tsp sugar until stiff. Put 1/4 of egg whites into egg yolk bowl. Mix quickly with a whisk. Then fold the egg yolk mixture into egg whites.

6. Bake until a cake tester comes out clean (depends on the size of your pan, mine took 45min).


July 18, 2007 - Posted by | Cake, Matcha


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