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✅ Ingredients
For the Matcha Loaf:
- 1 ½ cups (190g) all-purpose flour
- 1 tbsp matcha powder (culinary or ceremonial grade)
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (120ml) vegetable oil (or melted coconut oil)
- ¾ cup (150g) granulated sugar
- 2 large eggs
- ½ cup (120ml) milk (or dairy-free alt like almond or oat milk)
- 1 tsp vanilla extract
- ½ cup (120g) sour cream or plain yogurt (for moistness)
For the Coconut Frosting:
- ½ cup (113g) unsalted butter, room temp
- 1 ½ cups (180g) powdered sugar
- 2–3 tbsp canned coconut cream or thick coconut milk
- ½ tsp vanilla extract
- Pinch of salt
- Optional topping: toasted shredded coconut or dusted matcha
👩🍳 Instructions
Step 1: Prepare the Matcha Loaf
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a bowl, whisk together flour, matcha powder, baking powder, and salt.
- In a separate large bowl, whisk oil and sugar until smooth. Add eggs, vanilla, milk, and sour cream. Mix well.
- Gradually fold in the dry ingredients until just combined.
- Pour batter into the prepared loaf pan. Tap gently to level.
- Bake for 45–55 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
Step 2: Make the Coconut Frosting
- Beat butter until light and fluffy.
- Add powdered sugar gradually, then coconut cream, vanilla, and salt.
- Beat until creamy and spreadable. Chill slightly if too soft.
Step 3: Frost & Decorate
- Once the loaf is completely cool, frost the top with coconut frosting.
- Sprinkle with toasted coconut or dust lightly with matcha for decoration.
📝 Tips
- Want more coconut flavor? Add ¼ cup shredded coconut into the batter.
- For a vegan version: use flax eggs + dairy-free yogurt + vegan butter.
- Store in the fridge for up to 4–5 days. Bring to room temp before serving.
