This year the mooncake festival fell on 21 September. Mooncake festival also known as mid-autumn festival or moon festival, is a traditional festival celebrated in majority part of Asia. Growing up in Malaysia, this is one of my favourite fetival, as on this day, lanterns of all size and shapes, are carried and displayed ā symbolic beacons that light people’s path to prosperity and good fortune. It is on this day as well, we are going to eat mooncake. To my disappointment, the mold that I have ordered to make mooncake is delayed in shipment. Therefore, for compensation, I bake this simple matcha coco loaf cake as a symbol of celebration.
Ingredients
Matcha (green tea) is probably one of the most popular healthy food at the moment. The full-of-life green color of matcha powder, which is essentially the ground leaves of a special type of green tea, is a tell-tale sign of its many great health benefits. I love matcha, before we dive into my new matcha series formulation, I would like to start the series by baking a matcha coco loaf cake.
Secondly to fulfil my matcha coco theme, you will of course need coconut oil. I have made an entire entry dedicated just to speak about coconut oil, from soaping, skincare formulation to baking, there’s pretty much nothing that it can’t do. Check it out here!
Another coconut elements in my recipe are coconut milk and coconut sugar. The enhance the coconut aroma even further.
You will also need…
- a loaf pan ( Get it here )
- a kitchen scale (can switch between ounce and gram)
Matcha Coco Loaf Cake
Course: Cooking RecipeDifficulty: Easy4
servings20
minutes50
minutesIngredients
100g melted virgin coconut oil (Learn more about coconut oil here! )
100ml coconut milk
100g organic brown sugar
65g coconut sugar
2 large lightly beaten eggs
125g flour
4g matcha powder (~2 teaspoons)
1 teaspoon baking soda
3 tablespoons of desiccated coconut
Directions
- Heat oven at 160c (300F). Grease and line your baking tin.
- Weigh and get all your ingredients ready.
- Start with making the cake batter by creaming the coconut and sugar until a pale light color.
- Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time.
- Add the coconut milk with half of the flour, keeping the mixer on a slow speed.
- Once combined, add the shredded/desiccated coconut, and the rest of the flour.
- Transfer the cake mixture to the greased and lined loaf tin.
- When the cake is done, take it out of the oven and leave in the cake tin until cool.
- Mix one teaspoon of sifted matcha powder with two teaspoons of icing sugar, and then lightly sprinkle on top of the loaf cake.
- Get yourself a cup of coffee and enjoy!
Notes
- For the baking time, please do check after 50 minutes as everyoneās ovens can vary so much.
- Coconut milk can be replaced by any other milk you prefer. Hazelnut milk is a good substitution. Doing this the cake will have much less coconut aroma.
- Brown sugar can be place by white sugar, it will just change the sweetness and colour of the cake.
This matcha coco loaf cake has this glorious brown color, beautifully painted with brown sugar and coconut sugar. It is so moist and fluffy. Each slice is sweetened perfectly — not too sweet yet filled with coconut aroma, pair with a glass of green tea, hmm, perfect!
Do you know that matcha powder is also a wonderful cosmetic actif that we use a lot for skincare formulation for its anti-oxidant properties? Stay tuned for coming up formulation. Have a great weekend!
If you like my tutorial, please consider donating me a coffee! Cheers
Check out also my cooking recipes with coconut oil:
Calleigh
Hi, I am Calleigh, MEng Chemical Engineering and a process engineer, and I'm here to show you how to DIY your skincare and household products with the correct formulation and using only natural ingredients. I believe that eating good food (Yes I have cooking recipes too!) and living in a chemical-free environment are the keys to having a healthy lifestyle. And that doesn't need to be expensive.
