Green Tea Coconut Loaf Cake
I have been craving to bake with my green tea powder for a while now. And I must preface this recipe to the fact that I don't see myself a really good baker, nor do I even enjoy it as much as I do cooking. I do, however, want to at least know who to bake some basics and this year, I am promising to push myself to bake more and share those (successful) recipes with you. I made this Green Tea Coconut Loaf Cake twice today.
The first turned out too dense. I left out the eggs completely in exchange for coconut milk. I also left out the butter completely for coconut oil, and I didn't add baking powder. It was a dense disaster! I then searched the internet and I saw someone saying that it's better to fold in the flour, instead of mixing it in the mixer. So, to the second batch I go.
This time I added 3 eggs, 1 stick of butter and baking powder. I also took the advice of folding in the flour and the results were oh-so-good! The only thing I would have done differently in this recipe is maybe adding a little more green tea powder. Maybe 2 teaspoons instead of 1 1/2 teaspoons. I hope you try this recipe and let me know how yours turns out!
- 1 stick unsalted butter, room temperature
- 1 cup virgin coconut oil
- 1 cup granulated sugar
- 3 eggs
- 1 cup coconut milk
- 1 cap lemon extract
- 1 3/4 cups flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons green tea powder
- Extra coconut oil for the pan
- 1 loaf pan, 9×5 inches