I love to use matcha in cakes and I had the idea to make this matcha and coconut tres leches cake I used matcha in the sponge and a little in the milk soak too. To get the coconut flavour I used coconut milk in the milk soak rather than whole milk and I used some coconut extract and coconut cream to flavour the frosting. I just love the colour of matcha. I decorated the cakes with flaked coconut pumpkin seeds and pistachios(I decided to make two mini ones because who doesn’t love mini cakes?)

Tres leches cake is traditionally made with butter but I decided to make a fatless sponge as it was being soaked in milk to make it less heavy and it was really nice

Recipe for sponge

• 150g sugar
• 150g self raising flour
• 4 eggs
• 2 to 3 tbsp matcha

preheat the oven to 160c

whip the eggs and sugar together in a stand mixer at full speed for about 5 minutes until pale, thick and full of air then gently fold in the flour and matcha and pour into lined tins (mine where about 4 inches wide and I used three two for one cake and one for another but feel free to use two 11cm tins)

bake for about 25 30 minutes

remove from tins and peel off baking paper let cool

for milk soak

• 150ml coconut milk
• 100ml sweetened condensed milk
• 100ml evaporated milk
• 1tsp matcha
• 1 tsp coconut extract (optional)

mix the milks together and then poke holes into the sponges with a skewer then pour on some milk mixture on to each cake and let it soak in for a minute the pour on some more.

for the frosting

• 300 ml double cream
• 3 Tbsp coconut cream
• 7 tbsp icing sugar
• 1 tbsp coconut extract

whip the cream and coconut cream with the icing sugar and coconut extract until thick the place one of the sponges onto a cake plate and spread on some cream and add the next layer and then cover the cake with cream using a pallet knife I then covered the other mini cake and decorated them with flaked coconut and pumpkin seeds and pistachios