White Chocolate Matcha Coconut Cake (Gluten Free)
Do you Love Matcha? Do you Love Coconut? And Chocolate? Then this cake is for you! And Bonus, it is also 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!
YouTube Video
Photos
Nutrition
Calories: 307kcal | Carbohydrates: 35g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 114mg | Potassium: 162mg | Fiber: 3g | Sugar: 30g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com