Recipe: matcha, mango and coconut cake

With a marbled matcha and white chocolate buttercream

Tender brown sugar and matcha sponges are sandwiched with a fruity filling of coconut cream, vanilla and fresh ripe mango, all coated in a velvety white chocolate and matcha marbled Swiss meringue buttercream.

The bones of this recipe are simple–nothing more than a delicious layer cake, but making the marbled buttercream is an additional step–a fun way to challenge yourself and your baking and styling abilities. It is not an overly difficult process, just one that requires a little bit of patience, and also requires a palette knife, a large, sturdy bench scraper, and ideally a cake turntable, though the last isn’t essential, just helpful. Alternatively, if you didn’t want to make the marbled buttercream, you could just make a matcha & white chocolate buttercream and smooth it over as normal. To do this, where we mix in part of the white chocolate to the buttercream, simply mix the matcha into the melted white chocolate then add all of this to the buttercream and mix until fully combined, then coat your cake.

A note on the filling–it is very important that your coconut cream has chilled in the fridge overnight to ensure that it is stable enough to be whipped, so be sure to do this.