Name: Matcha, Coconut & Macadamia Loaf
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 8-10 people
Cuisine: New Zealand
Ingredients: 150ml The Good Oil extra virgin rapeseed oil; 180g caster sugar; 2 large eggs; 1 tsp vanilla paste; 220g plain flour; 30g coconut flour; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 250ml milk; 100g toasted macadamias, roughly chopped; 100g caster sugar; 1 tbsp culinary grade matcha powder; 2 tbsp plain flour; 1 tsp cinnamon; 1 tsp vanilla paste; 60g melted butter; 50g coconut flakes

Difficulty

Easy

Serves

8-10 people

Cooking time

Prep 30 min
Cooking 1hr 15 min

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How To Make Matcha, Coconut & Macadamia Loaf

Matcha, coconut and macadamia come together in this soft, fragrant loaf, layered with a crunchy matcha coconut streusel. Rich, nutty and lightly spiced, it strikes a balance between comforting and a little bit special. Toasted macadamias add buttery richness throughout, while the sweet matcha streusel brings crunch and a subtle green tea flavour to every slice. Perfect alongside a flat white, afternoon tea or a quiet weekend baking session, it’s the kind of loaf that disappears quickly once it’s out of the tin.

Ingredients (Loaf)

150ml The Good Oil extra virgin rapeseed oil
180g caster sugar
2 large eggs
1 tsp vanilla paste
220g plain flour
30g coconut flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
250ml milk
100g toasted macadamias, roughly chopped

Ingredients (Streusel)

100g caster sugar
1 tbsp culinary grade matcha powder
2 tbsp plain flour
1 tsp cinnamon
1 tsp vanilla paste
60g melted butter
50g coconut flakes

Method

Preheat oven to 175°C bake. Grease and line a large loaf tin with baking paper.
Combine all the streusel ingredients in a bowl and mix until evenly combined and crumbly. Set aside.
In a large bowl, whisk together the rapeseed oil, sugar, eggs and vanilla until smooth and well combined. In a separate bowl, whisk together the plain flour, coconut flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet mixture alternately with the milk, mixing gently until just combined. Fold through the chopped macadamias.
Spread half the batter into the prepared loaf tin. Sprinkle over half the streusel mixture. Top with the remaining batter, then finish with the remaining streusel.
Bake for 60-75 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs attached.
If the top begins browning too quickly, loosely cover with foil for the final 15-20 minutes of baking.
Allow to cool in the tin for 10-15 minutes before transferring to a wire rack to cool completely before slicing into generous pieces.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

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