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Coconut Dusted Matcha Shortcake

Anthony January 13, 2018 0 Comments

This Matcha Coconut Shortcake is one of those desserts rarely anyone can resist. This dessert is perfect for any occasion, can stay fresh at least for a week, and is even suitable for freezing. These delicious little cubes will literally melt in your mouth, and you will want them at hand whenever you feel the desperate need for something sweet.

Coconut Dusted Matcha Shortcake

Image Copyright ©: Desserts With Benefits


For shortcake dough: 

  • 2 whole eggs
  • 300 grams of four
  • 150 grams of unsalted butter
  • 250 grams of granulated sugar
  • 200 ml of milk
  • 10 grams of baking powder

For frosting:

  • 200 grams of white granulated sugar
  • 25-30 grams of matcha powder
  • 200 grams of unsalted butter
  • 100 grams of white chocolate
  • 200 ml of milk

For dusting:

  • 100 grams of coconut flakes  


  • Sifter
  • Pan
  • Whisk
  • Bowl
  • Square-shaped baking tray
  • Baking paper 


  1. Mix baking powder and four into one bowl.
  2. Whisk eggs in one bowl and add sugar, milk and butter, mix, then slowly add flour and baking powder.
  3. Use a bit of butter to grease the baking tray. Add one spoon of white flour to the greased mold and tilt it evenly until all mold is covered.
  4. Preheat the oven to 180 degrees Celsius.
  5. Bake the shortcake for 25 minutes.
  6. Take it out of the oven, let it cool down and cut into small cubes.
  7. Place all ingredients except matcha powder into one pan and let it slowly melt over low fire.
  8. Slowly mix in sifted matcha powder and whisk to prevent any lumps.
  9. Dip each cube into frosting until fully covered and roll in coconut flakes.
  10. Place them on a tray or baking paper and let them cool down.

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