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Matcha Coconut Cake Roll

2023-02-20 - Written by: Emiko Tanaka

Matcha Coconut Cake Roll

A delicious and refreshing Japanese-inspired cake roll filled with a creamy matcha coconut cream.

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

  1. Preheat the oven to 350°F (175°C). Line a 10x15-inch baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together almond milk, eggs, matcha powder, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the shredded coconut.
  6. Pour the batter onto the prepared baking sheet and smooth out the top.
  7. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
  8. 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
  1. In a small saucepan, combine the heavy cream and butter.
  2. Heat over low heat until the butter has melted and the mixture is warm.
  3. Remove from heat and whisk in the confectioners' sugar and matcha powder until smooth.
  4. Stir in the shredded coconut.

Assembly

  1. Once the cake is completely cool, spread the matcha coconut cream filling evenly on top of the cake.
  2. Roll the cake tightly into a log shape.
  3. Place the rolled cake seam-side down on a serving plate.
  4. Dust with powdered sugar and serve.

Enjoy your delicious Matcha Coconut Cake Roll!