Asian

Matcha Cake with Meringue and Coconut Flakes

An easy matcha cake topped with toasted meringue and coconut flakes.

Ingredients

Quantities are shown as originally provided.

1
Matcha Cake
2
Move oven rack to the center of the oven. Preheat oven to 350 degrees F.
3
Prep a 9 inch round cake pan. Grease the pan, line the bottom with parchment paper, and grease the top of the parchment paper. Set aside.
4
Mix the all purpose flour, baking soda, baking powder, salt, and matcha powder in a bowl and set aside. Sift matcha powder to prevent clumping.
5
In a separate bowl, mix sugar, eggs, canola oil, vanilla extract, and buttermilk until well combined.
6
Sift the dry ingredients from step 3 into the wet ingredients. Mix until a smooth batter forms. This will be a thin batter.
7
Pour the batter into the prepared cake pan. Tap the pan on a flat surface to get rid of some of the bubbles.
8
Bake for 35-40 minutes until a toothpick comes out clean. Cool cake completely at room temperature. This can take up to an hour.
9
After the cake is done cooling, make your meringue (see below for instructions).
10
Use a spatula to top your cake with the meringue. Use a kitchen torch to toast the meringue.
11
Sprinkle coconut flakes on top and serve.
12
Meringue
13
Use a hand or stand mixer to whisk egg whites until soft peaks form. It should look foamy with small bubbles. Start on a low speed to break up your egg whites and slowly increase your speed.
14
Add the cream of tartar and whisk a few times.
15
Lastly, add about 1/3 of the sugar. Whisk to incorporate. Repeat this process a few times (~3 times) until all the sugar is incorporated. Whisk the meringue until stiff peaks form.