Description
Genmaicha Coconut Milk Cake brings Japanese green tea and toasted rice flavors dancing across a silky smooth dessert that whispers comfort and creativity. Creamy coconut mingles with nutty roasted tea notes, making each forkful a delightful journey through unexpected culinary landscapes.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 cup full-fat coconut milk
- ½ cup vegetable oil
Supporting Ingredients:
- 2 tablespoons Genmaicha green tea leaves
- 1 cup boiling water
- ½ cup Genmaicha infusion
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Garnish and Topping:
- 1 (13.5 oz) can full-fat coconut milk
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- Toasted coconut flakes
- Extra Genmaicha tea leaves
Instructions
- Brew Genmaicha tea by pouring 1 cup boiling water over 2 tablespoons tea leaves. Steep for 5-7 minutes, then strain and cool completely.
- Heat your oven to 350F. Grease and dust a 9-inch round cake pan with flour.
- Combine 2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a medium bowl.
- Mix 1 cup sugar and ½ cup vegetable oil in a large bowl until smooth.
- Add 2 eggs one at a time to the sugar mixture. Stir in 1 teaspoon vanilla extract.
- Fold dry ingredients into wet ingredients, alternating with 1 cup coconut milk and ½ cup cooled tea infusion. Mix gently.
- Transfer batter to prepared pan, spreading evenly across surface.
- Bake for 30-35 minutes until a wooden skewer comes out clean from the center.
- Allow cake to rest in pan for 10-15 minutes, then transfer to a wire rack.
- Chill a can of full-fat coconut milk overnight in the refrigerator.
- Carefully scoop thick coconut cream from the top of the chilled can, discarding liquid underneath.
- Beat coconut cream in a cold bowl until it becomes light and fluffy.
- Gradually add ¼ cup sifted powdered sugar, ½ teaspoon vanilla, and a pinch of salt. Blend until smooth.
- Level the cake top with a serrated knife if needed.
- Place first cake layer on serving plate and spread a thick layer of coconut cream.
- Gently set second cake layer on top of the frosting.
- Cover entire cake with remaining coconut cream frosting.
- Optionally sprinkle toasted coconut flakes and extra tea leaves on top.
- Refrigerate cake for 30 minutes before serving to set the frosting.
Notes
- Use high-quality Genmaicha tea for the most robust, nutty flavor that really elevates the cake’s taste.
- Ensure coconut milk is cold when separating cream to get the thickest, most stable frosting for smooth coverage.
- Strain the tea carefully to prevent any leaves from creating texture issues in your delicate cake batter.
- For a gluten-free version, swap wheat flour with a cup-for-cup gluten-free blend and check that your baking powder is certified gluten-free.
- Prep Time: 25-30 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 40 mg