• Cook time: 50 minutes
  • Temperature: 180 ºC
  • Serves: 12


Main Dish
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 rounded Tbsp matcha powder
  • 1 tsp salt
  • 1 ¾ cups granulated sugar
  • ½ cup coconut oil
  • ¾ cup sour cream
  • 2 drops green food colour
  • 4 eggs
  • 2 ½ tsp vanilla
Matcha Glaze
  • 1 cup powdered sugar
  • ¼ cup milk
  • 2 Tbsp matcha powder
  • toasted desiccated coconut


  1. Prepare the oven to 180°C (350°F). Line two 1-pound loaf baking pans with parchment paper.
  2. In a separate bowl, whisk together the baking powder, baking soda, matcha powder, and salt until well-combined. Set aside.
  3. In the bowl of a large stand mixer, mix together the sugar, coconut oil, sour cream, and green food colour until combined and smooth. Add in the eggs one at a time, then add the vanilla; mix until smooth.
  4. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined.
  5. Pour the batter evenly into the prepared loaf pans. Bake in the oven using the bottom heat function for 40 to 50 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove from the oven and cool on a wire rack.
  6. Prepare the Matcha Glaze. Combine the powdered sugar, milk, and matcha powder until well-mixed.
  7. Pour the glaze over the matcha pound cake and sprinkle the toasted desiccated coconut on top.
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