Total Time
1hr
Prep 15 mins
Cook 45 mins

I liked the fact that this recipe included coconut milk with the maccha. I found the recipe on about.com

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Prepare an angel food cake pan (of a 9-inch cake pan), either by greasing it well, or lining it with parchment paper.
  3. Crack eggs into 2 separate mixing bowls, with the egg whites in one bowl and the yolks in another.
  4. Beat the egg whites until stiff, and set aside.
  5. Add the salt and sugar (or sugar substitute) to the yolks and beat (or stir well) until smooth.
  6. Add the coconut milk, oil, and vanilla to the yolks, and beat until mixed in (or stir it well).
  7. In a 3rd bowl, mix together the flour, baking powder, and green tea powder.
  8. Now sift this into the yolk mixture.
  9. Stir well or beat to incorporate. Note: the batter will turn green from the green tea - this is the effect you want.
  10. 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).
  11. Pour the batter into the prepared pan and place in the oven for 25 to 35 minutes (depending on your oven).
  12. Check cake after 25 minutes by inserting a fork into the center of the cake.
  13. 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).
  14. While cake is cooling in the pan, toast the coconut.
  15. Place coconut in a dry frying pan (no oil) over medium heat.
  16. "Dry fry" for 1 minute, stirring constantly - or until coconut turns light golden brown.
  17. Decorate the cake with a sifting of the icing sugar, and add a sprinkling of toasted coconut on top.
  18. Serve warm or at room temperature.
  19. Enjoy!

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