Inspired by the classic Italian pudding of tiramisu my version is made with matcha and also flavoured with coconut. A Japanese twist on an Italian classic.
Traditionally used in the tea ceremony, matcha is the finely stone ground leaves of shade grown green tea, it is a vivid green and exceedingly finely ground – it feels like talc between your fingers – it can take up to an hour to grind around 30g of matcha and because of the labour intense method of production good quality, ceremonial grade matcha is much prized and expensive.
In modern Japan matcha is used to flavour all manner of food, from noodles, to puddings and even kit kats. Its bitterness makes it perfect for savoury foods, and when sweetened it is delicious in sweets and puddings.
Here I have made a coconut sponge, soaked it in a match syrup, then topped with a cloud of coconut cream and a sprinkling of matcha. Delicious! It looks an involved recipe, but you can make the syrup a few days in advance, and keep it in the fridge. Make the cake the day before and whip up the cream and assemble just before you serve it
Although delicious, coconut oil is higher in both calories and saturated fats than butter (20% and 68%) respectively. However not all saturated fats are equal, coconut oil contains lauric acid commonly regarded as being beneficial, and being a plant based it is cholesterol free. There is no doubt that this pudding is a treat, and it is an indulgence to use so much good quality coconut oil for it; a little goes a long way and I think that apart from special occasions coconut oil is best reserved for flavouring smoothies or raw treats.
You can also serve this pudding in glasses, break up the sponge, soak it in the syrup and top with the cream.
Love coconut? Then try my coconut layer cake!
Recipe: Coconut Matchamisu
For the Matcha Syrup:
- 150 g white sugar
- 150 ml water
- 1 tsp matcha
For the Cake:
- 120 g coconut oil
- 120 g caster sugar
- 2 eggs – beaten
- 120 g self raising flour – or plain flour with a tsp of baking powder added
- 1/4 tsp matcha
- pinch salt
- 1 – 2 tbs milk (or plant milk for a diary free cake)
For the Cream:
- 300 ml double cream
- 1 tbs coconut oil
- 1 tbs icing sugar
For the Matcha Syrup:
- Place the sugar and water into a saucepan and bring to the boil. Allow to simmer for about 5 minutes to form a sugar syrup.
- Remove from the heat, allow to cool and whisk the matcha in. Strain and allow to cool.
- Will keep for up to a week in a jar in the fridge
For the Cake:
- Line a 15cm x 15cm tin with greasproof paper, or spray liberally with cake release spray. Preheat the oven to 180C / GM 4
- Cream the coconut oil and sugar together with a hand held mixer or in your stand mixer. Add the eggs together with a tablespoon of the flour and beat well.
- Sieve the flour, baking powder, salt and matcha and fold into the batter along with the milk.
- Divide the mixture between the two prepared tins and smooth out using a knife. Bake for about 20 minutes.
- The cake is done when risen and springy. Remove from the oven and allow to cool for 5 minutes before turning out onto a wire rack.
For the Cream:
- Whisk the cream and coconut oil with an electric mixer until the cream holds a peak.
- Use a round 7cm cookie cutter to cut 6 circles from the cake. Stand the cut cake in a shallow dish and pour the matcha syrup over. Turn the cakes once so they soak up the syrup.
- Transfer the cakes to their serving plates, fill a piping bag with a star nozzle and pipe a rosette of the coconut cream onto each, and dust with a sprinkling of matcha.
Recipe commissioned for Clearspring.
What a clever recipe! Love the oriental flavours here. I’ve seen some matcha infused cakes in patisseries and been wanting to try. I’ve done a clementine and green tea sorbet that was lovely but never tried matcha. Agree totally about coconut oil. It’s lovely but i use it in small amounts and mainly for raw treats.
thank you Nazima, it is the most cheffy thing I have done for a while, but once broken into stages it is very simple. Coconut oil is so delicious and it is a rare treat to bake with it.
When you said coconut cream I though you may have meant whipped coconut cream which I have been meaning to try. Still sounds great though. I love the flavour of coconut.
I have not mastered the whipped coconut cream yet Jac. Must crack it!
I keep meaning to buy matcha, but it is quite pricey. Having said that, it sounds like a little goes a long way in your superb recipe. May be worth an investment.
It really is worth the investment Stuart, a little goes a very long way and it is so delicious.
Michelle @ Greedy Gourmet
Wow, Helen. Loving the look of this dessert. Very intrigued by matcha and would love to try it out sometime.
It certainly is more complicated than I usually make, but happily can be done in stages.
Jaye- Cardiff in a Tea Cup
I adore matcha and love cooking with it. This is a lovely idea. I’m going to have to give it a try.
Let me know how you get on.
Great recipe for dessert!
Helen, I now look at coconut oil in a different light. I have been using it liberally in curries but now might have to have it as a treat instead, that is seriously calorific but I do love it. This is such a creative idea, love the Japanese influence here. I have a little pot of good quality matcha and a little does go a long way so worth the investment.
Coconut oil is so intense that you can use just a little. I love slowly fried onion in it, or roasted sweet potatoes.
Bintu @ Recipes From A Pantry
Another great use of Matcha. Especially as it involved coconut. Ta for the inspiration Helen.
I love Matcha Bintu.
I am swooning at the sight of this clever and utterly desirable, light and gentle looking recipe. x
Why thank you Deena. Let me know if you try it!
Kate @ Veggie Desserts
This looks, and sounds, great! Coconut and matcha are so lovely together.
I love coconut and matcha. Favourite thing to eat at the moment!