Matcha Coconut Cake Roll
A unique and tasty twist on the classic cake roll, infused with the subtle bitterness of matcha green tea and the sweetness of shredded coconut.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 2 large eggs
- 2 tablespoons matcha powder
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Line a 10x15-inch baking sheet with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, whisk together almond milk, eggs, matcha powder, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the shredded coconut.
- Pour the batter onto the prepared baking sheet and smooth out the top.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
Matcha Coconut Cream Filling
- 1 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon matcha powder
- 1/4 cup shredded coconut
- In a small saucepan, combine the heavy cream and butter.
- Heat over low heat until the butter has melted and the mixture is warm.
- Remove from heat and whisk in the confectioners' sugar and matcha powder until smooth.
- Stir in the shredded coconut.
Assembly
- Once the cake is completely cool, spread the matcha coconut cream filling evenly on top of the cake.
- Roll the cake tightly into a log shape.
- Place the rolled cake seam-side down on a serving plate.
- Dust with powdered sugar and serve.
Enjoy your delicious Matcha Coconut Cake Roll!