Anita’s Easter Matcha Coconut Blueberry Cake

I just wanted to create a different kind of the classical carrot cake for this Easter. So, one of my daughter’s favorite teas these days is Matcha., which is a powder form of green tea. This airy and very sponge cake was so easy to make and decorate. Because of its bright color after baked mixed with the blueberries and the hint of sweetened coconut flakes really impressed our guests. Happy Easter and hope you enjoy it and Spread the Love!

Ingredients

1 1/2 cups of Pastry Flour

1 cup of granulated sugar

6 eggs

1/4 cup coconut milk

1/4 cup coconut yogurt or sour cream

1 teaspoon coconut extract

1/3 cup sweetened coconut shredded

2 Tablespoon of Matcha Green tea Powder

1 cup fresh or frozen blueberries

coconut flakes and almond coated candies for decoration

Preparation

1. Preheat oven to 350 grades Farenheit. Prepare and grease your bundt cake mold with butter flour spray.
2. Sift together pastry flour and matcha powder. Set aside.
3. Use a large bowl and whisk the eggs until yellow pale and foamy for about 10 minutes.  Add flour and matcha powder.
4. Add sugar, coconut extract and whip for 5 minutes. Incorporate coconut milk and yogurt. Stir well until combined. Add shredded coconut and fold in the blueberries gently using a spatula

5. Pour cake batter into the greased mold pan and bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and let cake rest in pan for 25 minutes.

6. Invert into a cake platter Fill the middle of cake with sweetened coconut flakes and coated almond candies. Spread the LOVE and enjoy!