Green Tea and Coconut Cake

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READY IN: 50mins
SERVES: 5
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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