Matcha Coconut Mousse Cake

Servings

8-10 people

Ingredients

For the cake:

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup (120ml) whole milk
• 1 tsp matcha powder
• 1 tsp baking powder

For the coconut mousse:

• 1 can (14 oz/400g) full-fat coconut milk
• 1/2 cup (100g) granulated sugar
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 cup (30g) unsweetened shredded coconut

For the whipped cream:

• 1 cup (200g) heavy cream
• 2 tbsp granulated sugar

Instructions

Preheat and prepare

Preheat your oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans.

Make the cake

In a medium bowl, whisk together flour, sugar, matcha powder, and baking powder. In a separate large bowl, whisk together eggs, milk, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the coconut mousse

In a medium bowl, whisk together coconut milk, sugar, and vanilla extract. In a separate large bowl, whip the egg whites until stiff peaks form. Fold the whipped egg whites into the coconut mixture until well combined.

Assemble the cake

Place one of the cooled cakes on a serving plate or cake stand. Spread a layer of coconut mousse over the top of the cake. Top with the second cake and dust with unsweetened shredded coconut.

Serve and enjoy

Refrigerate for at least 2 hours before serving. Slice and serve chilled, garnished with whipped cream if desired.