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Genmaicha Coconut Milk Cake

Genmaicha Coconut Milk Cake: Amazing Easy Dessert

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  • Author: Jannet Lisa
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x
  • Diet: Vegetarian

Description

A delightful cake that combines the earthy nuttiness of genmaicha green tea with the luscious sweetness of coconut, resulting in a moist and tender crumb perfect for any occasion. Offers vegan and gluten-free options.

Ingredients

Scale
  • 1 cup Boiling Water
  • 2 tablespoons Genmaicha Green Tea Leaves
  • 1 ½ cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Granulated Sugar
  • ⅓ cup Vegetable Oil
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Full-Fat Coconut Milk
  • 1 cup Genmaicha Infusion
  • 1 cup Coconut Cream
  • 2 cups Powdered Sugar
  • ¼ cup Toasted Coconut Flakes
  • 2 teaspoons Extra Genmaicha Tea Leaves

Instructions

  1. Prepare the Genmaicha Infusion: Boil 1 cup of water, steep genmaicha tea leaves for 5-7 minutes, strain, and cool.
  2. Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan.
  3. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  4. Cream the sugar and vegetable oil until just combined.
  5. Add the eggs one at a time and mix well, then stir in the vanilla extract.
  6. Gradually mix the dry ingredients with the coconut milk and genmaicha infusion.
  7. Pour the batter into the prepared cake pan and level it.
  8. Bake for 30-35 minutes until a skewer comes out clean.
  9. Make the frosting by whipping the chilled coconut cream and adding powdered sugar until smooth.
  10. Frost the cooled cake and garnish with toasted coconut flakes and extra genmaicha tea leaves.
  11. Chill the frosted cake for at least 30 minutes before serving if desired.

Notes

  • Use room temperature ingredients for better mixing and even baking.
  • Avoid overmixing the batter to keep the cake fluffy and light.
  • Check oven temperature with an oven thermometer for accurate baking.
  • Let the cake cool in the pan for the right amount of time to prevent a soggy bottom or sticking.
  • Frosted cake keeps well in the fridge for up to three days, but the frosting is best when eaten fresh.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 25 g
  • Sodium: 200 mg
  • Fat: 15 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 30 mg

Find it online: https://sarecipes.com/genmaicha-coconut-milk-cake-recipe/