Green Tea And Coconut Cake Recipes

Steps:

• Stir sugar into coconut water until dissolved. Add tea bags and peach. Cover and refrigerate 8 to 12 hours.
• Remove bags; press gently to release liquid, then discard. Serve over ice, with mint.

Steps:

• Preheat oven to 350 degrees.
• Grease an angel food cake pan (or a 9-inch cake pan).
• Crack eggs into 2 separate mixing bowls, with the egg whites in one bowl and the yolks in another.
• Beat the egg whites until stiff, and set aside.
• Add the salt and sugar to the yolks and stir well until smooth.
• Add the coconut milk, oil, and vanilla to the yolks, and beat until mixed in
• 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.
• 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).
• 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).
• 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.
• 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.