White Chocolate Matcha Coconut Cake (Gluten Free)
Happy National CHOCOLATE CAKE DAY! Happy COCONUT TORTE DAY!
Here is a delicious recipe coming directly from France, from one of my Favorite Bloggers Micheline (@cookingmicheline). I have made it countless time, only this time I added some matcha powder and it such a success, I wanted to share it with you. Of course you will find Micheline recipe right HERE!
I hope your will Enjoy this Cake Recipe as much as I did! Bon Appétit!
For more Matcha recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
White Chocolate Matcha Coconut Cake (Gluten Free)
Equipment
Ingredients
- 7 oz (200 g) white chocolate chunks
- 8 Tbsp (120 g) butter (Melted)
- 3 eggs
- 1/3 cup (70 g) sugar
- 1/2 cup (50 g) coconut flour
- 1 Tbsp (15 g) matcha powder
- 1 1/4 cup (100 g) shredded coconut
Instructions
- Preheat oven to 350F/180C.
- Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet.
WHITE CHOCOLATE COCONUT CAKE
- Melt the white chocolate chips with the butter by microwaving 3 times for 30 seconds directly in your Small Round Flexipan® Mold. Stir with your mini whisk until fully melted. Set aside.
- In your mixing bowl, beat the eggs and sugar together until light and fluffy (About 5 minutes on a medium high speed). Combine the white chocolate/butter mixture. Add the coconut flour, matcha powder and shredded coconut. Gently mix with your spatula.
- Pour your batter into your Flexipan® and use your spatula to flatten. NOTE: The batter is quite thick due to the coconut flour, that's normal.
BAKE THE CAKE
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min). It is ready when the toothpick inserted comes out clean.
- Once your White Chocolate Matcha Coconut Cake is out of the oven, let it cool down for about 10 minutes. Then, Unmold, Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
Pingback: All about Japanese Matcha (March in Green) - Baking with Nessa