Coconut Hojicha Cake 椰子焙茶蛋糕
Coconut Hojicha Cake 椰子焙茶蛋糕
Coconut Hojicha Cake 椰子焙茶蛋糕
Coconut Hojicha Cake 椰子焙茶蛋糕
Ingrid's Bakeology

Coconut Hojicha Cake 椰子焙茶蛋糕

Regular price $520.00 $0.00 Unit price per
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You will be surprised how well coconut and hojicha go with each other! 


Cake Layerings:

- 2 Layers of coconut cake

- fresh coconut meat 

- wrapped with a think layer of vegan hojicha cream

Main ingredients:

- Coconut, hojicha gluten-free flour (contains nuts flour), vegan rice cream, rice milk, rice oil, coconut sugar. 



In the (unlikely) event that you have to store your unfinished dessert in the fridge, we recommend keeping it in the fridge with our packaging to keep it as fresh as possible.

For bread, we recommend slicing into pieces then freeze the bread in a Ziplock bag. Easy peasy!

Reheating Tips

For cupcake/cake, please allow it to come to room temperature before serving.  

For madeleines/muffin/bread, you can:

i. Reheat the foil wrapped pastry in the oven; OR

ii. Steam it! Yes, you read it correctly—STEAM. This traditional Chinese cooking skill will keep our bakeries pleasantly chewy. We received so many positive comments for this reheating method, It's your turn to try it!

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