Matcha Coconut Cake
Looking for a cake that feels elegant but is still incredibly simple to make? This Matcha Coconut Cake is a beautiful choice. The cake itself is soft, buttery, and lightly flavored with earthy matcha, while the coconut buttercream adds a creamy sweetness that perfectly complements the tea flavor. Finished with sweet coconut flakes, every bite has the perfect balance of richness, freshness, and texture.
One of the things I love most about this cake is the pairing of matcha and coconut. Matcha naturally has a slightly earthy flavor, and coconut brings a light tropical sweetness that balances it beautifully. The result is a cake that feels light and sophisticated without being overly sweet.
For this recipe, I like using matcha from the brand Madcha. As pictured, I’m using their Coconut Matcha, which is used directly in the cake batter and gives the cake a delicious coconut and matcha flavor.
This cake is baked in a 6-inch pan, making it the perfect size for small gatherings, birthdays, tea time, or when you simply want a beautiful homemade cake without making a giant one. It’s layered with coconut buttercream and finished with coconut flakes for a simple but bakery-style dessert that looks just as good as it tastes.
What You’ll Need And Why
Every ingredient in this cake helps create the perfect soft, fluffy texture and balanced flavor.
Butter gives the cake richness and moisture while also helping create a tender crumb.
Granulated sugar sweetens the cake and helps incorporate air when creamed with the butter, which contributes to a lighter texture.
Eggs provide structure and stability while also adding richness to the batter.
All-purpose flour gives the cake its structure while still keeping it soft and tender.
Baking powder helps the cake rise and keeps it light rather than dense.
Matcha powder provides the beautiful green color and earthy tea flavor that makes this cake unique. I use matcha from Madcha for a balanced flavor that works beautifully in baking.
Salt enhances all the other flavors in the cake and balances the sweetness.
Milk adds moisture and helps create a smooth batter.
Vegetable oil adds extra softness and helps keep the cake tender for longer.
Vanilla extract enhances the sweetness and rounds out the overall flavor.
Butter forms the base of the buttercream and creates a smooth, creamy texture.
Powdered sugar sweetens and thickens the frosting.
Milk or coconut milk loosens the buttercream so it spreads easily.
Vanilla extract and coconut extract add flavor depth.
Sweetened coconut flakes add texture and enhance the coconut flavor throughout the cake.
Tips for the Perfect Matcha Cake Every Time
1. Use room temperature ingredients.
Butter, eggs, and milk blend together much more smoothly when they are not cold.
2. Sift the matcha powder.
Matcha tends to clump, so sifting helps create a smoother batter and ensures the flavor distributes evenly.
3. Cream the butter and sugar properly.
Beating them for 3–4 minutes creates air pockets that help give the cake a soft, fluffy texture.
4. Do not overmix the batter.
Once the dry ingredients are added, mix just until combined to keep the cake tender.
5. Let the cake cool completely before frosting.
If the cake is even slightly warm, the buttercream will melt.
Ingredient Notes
Matcha quality can make a big difference in baked goods. For this cake, I used Coconut Matcha from Madcha, which gives the cake both a beautiful color and a subtle coconut flavor that pairs perfectly with the frosting.
If you’d like to try the same matcha, you can shop it using my link and use my code GabiBonia10 at checkout to save on your order.
For the frosting, you can use either regular milk or coconut milk depending on how strong you want the coconut flavor to be.
Matcha Coconut Cake Recipe
Ingredients
Matcha Cake
- 140 g butter, room temperature (about 10 tablespoons)
- 170 g granulated sugar (about ¾ cup + 2 tablespoons)
- 3 large eggs, room temperature
- 150 g all-purpose flour (about 1¼ cups)
- 2 teaspoons baking powder
- 16 g matcha powder (about 2 tablespoons)
- ¼ teaspoon salt
- 70 ml milk (about ¼ cup + 1 tablespoon)
- 2 teaspoons vegetable oil
- 1 teaspoon vanilla extract
Coconut Buttercream
- 1 cup (226 g) butter, room temperature
- 3 cups powdered sugar
- 2–3 tablespoons milk or coconut milk
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
- ½ cup sweetened coconut flakes, plus more for topping
Instructions
Make the Matcha Cake
- Preheat the oven to 350°F (175°C). Grease and line one 6-inch round cake pan with parchment paper.
- In a large bowl using a stand mixer with the paddle attachment (or a hand mixer), beat the butter and granulated sugar for 3–4 minutes until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, matcha powder, and salt. Be sure to sift the matcha to prevent clumps and create a smoother batter.
6. In a small bowl, combine the milk and vegetable oil.
7. Add the dry ingredients to the batter in two additions, alternating with the milk mixture.
8. Mix just until the batter is smooth and combined. Do not overmix.
9. Pour the batter into the prepared cake pan and smooth the top.
10. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes.
12. Transfer the cake to a wire rack to cool completely.
13. Once fully cooled, use a serrated knife to carefully slice the cake horizontally into two even layers.
Make the Coconut Buttercream
- In a large bowl using a stand mixer with the paddle attachment (or a hand mixer), beat the butter until smooth and creamy, about 2–3 minutes.
- Gradually add the powdered sugar, mixing well after each addition.
- Add the milk, vanilla extract, and coconut extract (if using).
- Beat the frosting until it becomes light and fluffy.
- Gently fold in the coconut flakes.
Assemble the Cake
- Place the bottom cake layer on a serving plate.
- Spread a layer of coconut buttercream evenly over the top.
21. Place the second cake layer on top.
22. Frost the top and sides of the cake with the remaining buttercream.
23. Finish by sprinkling extra coconut flakes over the top.
Make Ahead & Storage
This cake can easily be made ahead of time.
Make ahead:
The cake layers can be baked 1 day in advance. Wrap them tightly in plastic wrap once cooled and store at room temperature.
Refrigerator:
Once frosted, store the cake in an airtight container in the refrigerator for up to 4–5 days.
Freezing:
Unfrosted cake layers can be frozen for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe container. Thaw at room temperature before frosting.