Green Tea Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 5 eggs, separated
• 1 cup brown sugar or 3/4 cup sugar
• 1 pinch sea salt
• 1/2 cup canola oil
• 1/3 cup coconut milk
• 1 teaspoon real vanilla extract
• 2 teaspoons baking powder
• 1 cup flour or 1 cup light spelt flour or 1 cup gluten-free cake flour
• 2 teaspoons green tea powder, such as japanese maccha
• 2 tablespoons dry shredded coconut (the type used for baking)
• 1/2-1 teaspoon icing sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 prepare an angel food cake pan (of a 9-inch cake pan), either by greasing it well, or lining it with parchment paper.
• 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 (or sugar substitute) to the yolks and beat (or stir well) until smooth.
• 6 add the coconut milk, oil, and vanilla to the yolks, and beat until mixed in (or stir it well).
• 7 in a 3rd bowl, mix together the flour, baking powder, and green tea powder.
• 8 now sift this into the yolk mixture.
• 9 stir well or beat to incorporate. note: the batter will turn green from the green tea - this is the effect you want.
• 10 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).
• 11 pour the batter into the prepared pan and place in the oven for 25 to 35 minutes (depending on your oven).
• 12 check cake after 25 minutes by inserting a fork into the center of the cake.
• 13 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).
• 14 while cake is cooling in the pan, toast the coconut.
• 15 place coconut in a dry frying pan (no oil) over medium heat.
• 16 "dry fry" for 1 minute, stirring constantly - or until coconut turns light golden brown.
• 17 decorate the cake with a sifting of the icing sugar, and add a sprinkling of toasted coconut on top.
• 18 serve warm or at room temperature.
• 19 enjoy!