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Duration: 17:23
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Added On: 30 Sep 2018
Uploader: Honeysuckle

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My Dress:
Seventh Generation Cleaner:
Honest Cleaner:
ECOS Detergent:
Korean Bopsang:
Donal Skehan:
2 Hearts 1 Seoul:
Pumpkin Spice Scones:
Republique LA:

My Main Camera:
My Vlog Camera:
Cast Iron Skillet:
Le Creuset Pink Pot:
Marble Slab Board:
Non-stick Frying Pan:
Mini Food Processor:
Vitamix Blender:
Hot Plate Burner:
Crate and Barrel bowl:
West Elm Gold Flatware:
My Staub:
Anthropologie bowls:
My Latte Bowls:
Cutting board:
KitchenAid Mixer:
Immersion Soup Blender:
Le Creuset Dutch Oven:
Smeg Toaster:
Raccoon Salt Jar:

Music licensed from Lullatone:


In a large bowl add
1/2 cup melted coconut oil
1 1/2 cups sugar
mix with a hand mixer until fluffy
add 4 eggs (room temp)
mix again until just blended
Add 1 can full fat coconut milk
1 can evaporated milk
1 tsp vanilla
1/8 tsp salt
1 box mochiko flour (sweet rice or glutinous rice flour)
2 1/2 tsp baking powder
mix again into a smooth batter.
Divide between two 9-inch round pans (lined with parchment paper)
Bake at 350ºF for 35-40 minutes until golden brown.
Let cool completely before removing from the pans.

Matcha Glaze:
2 cups powdered sugar
2 tbsp matcha powder
pinch of salt
Mix then add
2-3 tbsp milk. Mix again, coat the cakes. Top with fresh raspberries

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