Go Back
–+ servings
Genmaicha Coconut Milk Cake

Indulgent Genmaicha Coconut Milk Cake That Melts in Your Mouth

This Genmaicha Coconut Milk Cake combines earthy Japanese green tea with creamy coconut, creating a delicious dessert perfect for all diets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Boiling Water Use fresh, filtered water for the best infusion.
  • 1 cup Genmaicha Green Tea Leaves Opt for high-quality leaves.
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 tablespoon Baking Powder Ensure it's fresh.
  • 1 teaspoon Baking Soda Works best with acidic components.
  • 1 teaspoon Salt Balances sweetness.
  • 1 cup Granulated Sugar Consider using coconut sugar for a healthier alternative.
  • ½ cup Vegetable Oil Can swap for melted coconut oil.
  • 2 large Eggs Replace with flax eggs for a vegan version.
  • 2 teaspoon Vanilla Extract Use pure vanilla extract.
  • 1 can Full-Fat Coconut Milk Avoid light versions.
  • 1 cup Genmaicha Infusion Use the leftover infusion after steeping the tea.
For the Frosting
  • 1 cup Coconut Cream Chilled overnight for optimal whipped frosting.
  • 1 cup Powdered Sugar Sift for a smooth cream.
  • ½ cup Toasted Coconut Flakes Optional but recommended.
  • 1 tablespoon Extra Genmaicha Tea Leaves For garnish.

Equipment

  • kettle
  • mixing bowl
  • hand mixer
  • 9-inch round cake pan

Method
 

Preparation
  1. Start by boiling fresh, filtered water in a kettle. Add your genmaicha green tea leaves and let steep for 5–7 minutes. Strain and cool completely.
  2. Preheat your oven to 350°F (175°C) while greasing a 9-inch round cake pan.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In another bowl, cream together sugar and oil using a hand mixer until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
  6. Gradually add dry ingredients into wet mixture, alternating with coconut milk and cooled genmaicha infusion.
  7. Pour batter into the greased cake pan and level the top.
  8. Bake for 30–35 minutes until a skewer inserted comes out clean.
  9. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Frosting and Serving
  1. Whip the chilled coconut cream until fluffy. Gradually mix in powdered sugar until smooth.
  2. Frost the cooled cake with whipped coconut cream, using spatula for a smooth finish. Top with toasted coconut flakes and extra genmaicha leaves.
  3. For best results, chill the frosted cake for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gCalcium: 2mgIron: 8mg

Notes

Ensure ingredients are at room temperature for better mixing. Avoid overmixing to maintain a light texture. Adjust genmaicha leaves for preferred strength.

Tried this recipe?

Let us know how it was!