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Thai Matcha Bread Cake

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A soft, fluffy milk-bread loaf swirled with fragrant Thai coconut–matcha filling. It’s halfway between bread and cake—perfect for breakfast or a lightly sweet afternoon treat.

Ingredients

Scale
  • Dough:
  • 3 cups (360 g) bread flour
  • 2 tbsp granulated sugar
  • 2 tsp instant yeast
  • 1 tsp fine sea salt
  • 1 large egg, room temperature
  • 1 cup (240 ml) lukewarm full-fat coconut milk
  • 2 tbsp unsalted butter, softened
  • Matcha-Coconut Swirl:
  • 3 tbsp unsalted butter, softened
  • 3 tbsp packed Thai palm (or light brown) sugar
  • 1 tbsp culinary-grade matcha powder
  • 2 tbsp unsweetened desiccated coconut
  • Optional Glaze:
  • ½ cup (60 g) icing sugar
  • 2 tbsp coconut milk
  • ¼ tsp matcha powder (for tint)

Instructions

  1. Make the dough: In a stand-mixer bowl, whisk bread flour, sugar, yeast, and salt. Add egg and ¾ of the coconut milk; mix with dough hook on medium, drizzling in remaining milk until a soft dough forms. Knead 8–10 min, then add butter and knead 3 min more until smooth and elastic.
  2. Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise 1 hour (or until doubled).
  3. Prepare swirl filling: Stir butter, palm sugar, matcha, and desiccated coconut into a paste.
  4. Shape: Punch down dough, roll into a 10 × 14-inch (25 × 35 cm) rectangle. Spread matcha-coconut paste evenly, leaving ½-inch border. Roll up from short side, pinch seam, and place seam-side down in greased 9 × 5-inch loaf pan.
  5. Cover and proof 30 min, until loaf rises ¾ inch above rim and springs back slowly when poked.
  6. Bake: Preheat oven to 350 °F (175 °C). Bake 28–32 min, tenting with foil at 20 min if browning quickly, until deep golden and loaf reaches 190 °F (88 °C) internally.
  7. Cool in pan 5 min, then turn out onto rack.
  8. Glaze (optional): Whisk icing sugar, coconut milk, and matcha. Drizzle over barely warm loaf. Let set before slicing.

Notes

  • For vivid colour, use fresh, vibrant-green culinary matcha.
  • Canned coconut milk separates; shake well and warm slightly so fat reincorporates before measuring.
  • Loaf keeps 3 days airtight; toast slices to revive softness.
  • Swap butter for coconut oil to make it dairy-free.

Nutrition

Keywords: matcha bread, coconut matcha loaf, Thai matcha cake, green tea bread, fusion dessert

Find it online: https://recipesfoodeasy.com/thai-matcha-bread-cake/