Matcha, Coconut and White Choc Loaf
By OcadoLife
Published on 03 April 2026
Sharp and sweet combine in this citrus-charged Lemon Drizzle Loaf with Sumac and Thyme from baker and cook Crystelle Pereira. Sumac has a bright, tangy flavour, bringing extra fruitiness with a slightly floral note. If you like, you could switch the lemon zest and juice for orange or lime – expect a softer, sweeter note from orange, and an extra kick from lime. Time and servings
1 hr 20 minsTotal time
12Servings
20 minsPrep time
1 hrCooking time
Ingredients
- 60g unsalted butter, at room temperature, plus extra for the tin
- 200g white chocolate, at room temperature, broken into small pieces
- 100ml double cream
- 130ml coconut cream
- 2 tsp vanilla extract
- 40g desiccated coconut, plus 1 tbsp
- 75g coconut oil, melted
- 140g golden caster sugar
- 2 large eggs
- 110g plain flour
- 1 tsp baking powder
- 1½ tbsp matcha
- ½ tsp fine sea salt
- 60g white chocolate chips
- 50g toasted coconut flakes, to decorate (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Lightly grease with butter and line a 900g (2lb) loaf tin.Step 2
Begin with the ganache: put the 200g white chocolate in a heatproof bowl. Gently heat the double cream, 80ml of the coconut cream and 1 tsp of the vanilla extract in a small saucepan with a pinch of salt, until steaming but not boiling. Pour the mixture over the chocolate, leave for 30 secs; stir until smooth. Transfer to the fridge to thicken and cool.Step 3
Toast the 40g desiccated coconut in a dry pan over low heat for 5 mins or until golden. Remove and set aside. Mix the coconut oil and the remaining 50ml coconut cream together in a bowl until smooth. Set aside.Step 4
In a large mixing bowl, beat the 60g butter with an electric whisk until soft and creamy. Add the sugar and continue to beat for 5 mins until pale and fluffy, adding the remaining 1 tsp vanilla halfway through and scraping down the bowl occasionally. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.Step 5
Sift the flour, baking powder, matcha and sea salt into another bowl. Fold into the batter in three parts, alternating with the coconut cream mixture. Fold in the toasted desiccated coconut and the white chocolate chips.Step 6
Pour the batter into the lined tin and smooth the surface. Scatter the remaining 1 tbsp desiccated coconut on top and bake for 1 hr (approx.) or until a skewer inserted comes out clean. Cool in the tin for 10 mins, then transfer to a wire rack to cool completely.Step 7
With an electric whisk, beat the cooled ganache on high for 7 mins (approx.) until doubled in size. Spread it over the cooled cake and sprinkle with coconut flakes, if using. Serve at room temperature. Store leftovers chilled in an airtight container for up to up to 4 days.