Matcha Cake with Meringue and Coconut Flakes

5 from 7 ratings

An easy matcha cake topped with toasted meringue and coconut flakes.

Prep Time30

Cook Time30

Course: Dessert

Cuisine: Asian

Keyword: matcha cake, matcha cake recipe

Servings: people

Calories: 404kcal

Move oven rack to the center of the oven. Preheat oven to 350 degrees F.
Prep a 9 inch round cake pan. Grease the pan, line the bottom with parchment paper, and grease the top of the parchment paper. Set aside.
Mix the all purpose flour, baking soda, baking powder, salt, and matcha powder in a bowl and set aside. Sift matcha powder to prevent clumping.
In a separate bowl, mix sugar, eggs, canola oil, vanilla extract, and buttermilk until well combined.
Sift the dry ingredients from step 3 into the wet ingredients. Mix until a smooth batter forms. This will be a thin batter.
Pour the batter into the prepared cake pan. Tap the pan on a flat surface to get rid of some of the bubbles.
Bake for 35-40 minutes until a toothpick comes out clean. Cool cake completely at room temperature. This can take up to an hour.
After the cake is done cooling, make your meringue (see below for instructions).
Use a spatula to top your cake with the meringue. Use a kitchen torch to toast the meringue.
Sprinkle coconut flakes on top and serve.

Use a hand or stand mixer to whisk egg whites until soft peaks form. It should look foamy with small bubbles. Start on a low speed to break up your egg whites and slowly increase your speed.
Add the cream of tartar and whisk a few times.
Lastly, add about 1/3 of the sugar. Whisk to incorporate. Repeat this process a few times (~3 times) until all the sugar is incorporated. Whisk the meringue until stiff peaks form.