Prep 20 mins
Cook 30 mins
Found this when searching for a dessert to complete my Tai meal. Hope it turns out well! Can find the tea powder at health food or Japanese import stores
- 5 eggs, separated
- 1 cup brown sugar
- 1 pinch sea salt
- 1⁄2 cup canola oil
- 1⁄3 cup coconut milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 cup white flour
- 3 teaspoons green tea powder
- 2 tablespoons coconut, dry and shredded
- 1 teaspoon icing sugar
- Preheat oven to 350 degrees.
- Grease an angel food cake pan (or a 9-inch cake pan).
- Crack eggs into 2 separate mixing bowls, with the egg whites in one bowl and the yolks in another.
- Beat the egg whites until stiff, and set aside.
- Add the salt and sugar to the yolks and stir well until smooth.
- Add the coconut milk, oil, and vanilla to the yolks, and beat until mixed in
- In a 3rd bowl, stir together the flour, baking powder, and green tea powder. Now add (or sift) this into the yolk mixture. Stir well or beat to incorporate.
- Now fold in the egg whites, stirring and mixing by hand and just until egg whites have dissolved into the batter (do not over mix).
- Pour the batter into the prepared pan and place in the oven for 25 to 35 minutes (depending on your oven). Check cake after 25 minutes by inserting a fork into the center of the cake. If it comes out clean, it's done. (Note: the center should form a peak - if it is concave, your cake isn't nearly finished).
- While cake is cooling in the pan, toast the coconut. Place coconut in a dry frying pan (no oil) over medium heat. "Dry fry" for 1 minute, stirring constantly - or until coconut turns light golden brown.
- Decorate the cake with a sifting of the icing sugar, and add a sprinkling of toasted coconut on top. Serve warm or at room temperature.