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Genmaicha Coconut Milk Cake

Delight in Genmaicha Coconut Milk Cake That Melts in Your Mouth

This Genmaicha Coconut Milk Cake beautifully blends genmaicha tea and coconut for a melt-in-your-mouth treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Boiling Water Fresh, filtered water recommended
  • 2 tablespoons Genmaicha Green Tea Leaves Adjust quantity for stronger taste
  • 1 ½ cups All-Purpose Flour Can substitute with gluten-free flour
  • 1 tablespoon Baking Powder Ensure it's fresh
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt Balances sweetness
  • 1 cup Granulated Sugar Can substitute with coconut sugar
  • ⅓ cup Vegetable Oil Or melted coconut oil for richer flavor
  • 2 large Eggs For vegan version, use flax eggs
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor
  • 1 cup Full-Fat Coconut Milk Avoid light coconut milk
  • 1 cup Genmaicha Infusion Use leftover infusion from steeping
For the Frosting
  • 1 cup Coconut Cream Must be chilled overnight
  • 2 cups Powdered Sugar Sifting is crucial
For Garnish
  • ¼ cup Toasted Coconut Flakes Optional but recommended
  • 2 teaspoons Extra Genmaicha Tea Leaves For garnish

Equipment

  • 9-inch round cake pan
  • Saucepan
  • Mixing Bowls
  • Hand mixer or whisk
  • Spatula

Method
 

Step‑by‑Step 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 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.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 2gSugar: 25gCalcium: 2mgIron: 4mg

Notes

Use room temperature ingredients and avoid overmixing for a fluffy texture.

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