Green Tea Coconut Loaf Cake
- 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
Heat the oven to 325 degrees.
Take the eggs, lemon extract and coconut milk and beat them together and set aside. Take the flour, green tea powder and baking powder and sift them together and a set aside.
In a mixer, cream the butter, coconut oil and sugar until thoroughly incorporated, for about 2 minutes. Turn off the mixer and scrape the sides of the bowl with a spatula.
Turn the mixer on again, on low-medium and slowly add the eggs and coconut milk in batches until each batch is incorporated. After all the egg mixture has been fully incorporated, take the bowl out of the mixer.
Take the flour mixture and also put them in the bowl in batches, folding each batch in with a rubber spatula until all the batches are done.
Spread some coconut oil into the loaf pan and pour the Green Tea Coconut Pound Cake mixture in the pan. Take your spatula and even out the mixture the best you can.
Bake in the oven for about 1 hour and 15 minutes, or until you are able to place a toothpick through the middle with it coming out damp, but without batter.
Let the pound cake rest for about 10 minutes before serving.