Matcha Green Tea and Coconut cake
400g Victoria sponge mix
2 medium eggs
150ml milk
250g unsalted butter
3tbsp strawberry or raspberry jam (for filling)
4tbsp desiccated sweeten coconut
1tsp Matcha green tea powder (You can buy it from a Japanese supermarket)
1kg icing
2 sandwich tins
Electric whisk
1) Beat 50g of butter in a mixing bowl. Add the content of the Victoria sponge mix.
2) Add the eggs, 150ml milk and 1tsp Matcha green tea powder. Whisk the mixture until it is smooth.
3) Grease the sandwich tins with some butter. Divide the mixture equally into 2 sandwich tins.
4) Bake in the oven for 30 minutes (Heat 170c for fan assisted oven).
5) To make cream filling: Mix half cup of the icing with some butter and water. Mix well until it is spreadable.
6) To make frosting: Mix the rest of the icing with some butter and water. Mix until it is spreadable.
After the cake is done, leave it to cool down completely before spreading the filling and frosting.
Spread the jam, cream filling and sprinkle some desiccated coconut on one of the cake and put the other cake on top. For the frosting, spread the mixed icing and sprinkle some desiccated coconut. Decorate the cake.
