Green Tea And Coconut Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 5 eggs, separated
• 1 cup brown sugar
• 1 pinch sea salt
• 1/2 cup canola oil
• 1/3 cup coconut milk
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 cup flour
• 3 teaspoons green tea powder
• 2 tablespoons coconut, dry and shredded
• 1 teaspoon icing sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease an angel food cake pan (or a 9-inch cake pan).
• 3 crack eggs into 2 separate mixing bowls, with the egg whites in one bowl and the yolks in another.
• 4 beat the egg whites until stiff, and set aside.
• 5 add the salt and sugar to the yolks and stir well until smooth.
• 6 add the coconut milk, oil, and vanilla to the yolks, and beat until mixed in
• 7 in a 3rd bowl, stir together the flour, baking powder, and green tea powder. now add (or sift) this into the yolk mixture. stir well or beat to incorporate.
• 8 now fold in the egg whites, stirring and mixing by hand and just until egg whites have dissolved into the batter (do not over mix).
• 9 pour the batter into the prepared pan and place in the oven for 25 to 35 minutes (depending on your oven). check cake after 25 minutes by inserting a fork into the center of the cake. if it comes out clean, it's done. (note: the center should form a peak - if it is concave, your cake isn't nearly finished).
• 10 while cake is cooling in the pan, toast the coconut. place coconut in a dry frying pan (no oil) over medium heat. "dry fry" for 1 minute, stirring constantly - or until coconut turns light golden brown.
• 11 decorate the cake with a sifting of the icing sugar, and add a sprinkling of toasted coconut on top. serve warm or at room temperature.