Preheat oven to 350F.

Line a 9-inch round cake pan with parchment paper. (You can use a small rectangle cake pan too, we just didn’t have one)

Start with whisking the egg whites on medium speed until they start to get fluffy and white.

Slowly add the sugar into the egg whites. After you add the sugar, turn up the speed to high and whisk until stiff peaks form.

Next, fold in the egg yolks and sift in the matcha powder and flour.

Pour batter into cake pan and bake for 12 minutes.

Scoop the coconut cream out of the can. You only want the cream, not the coconut water.

Using your whisk attachment of your mixer, cream the coconut cream and honey together on a low speed.

After the honey is well incorporated, sift in the matcha powder and beat until fluffy.

The cake and syrup need to be completely cooled before you start assembling.

Using a round, 4-inch food mold, cut out circles from your cake.

Place cake in the mold, then brush cake with the syrup. Spoon a layer of cream over your bottom layer of cake.

Add a second layer of cake and repeat the previous step. You should end with a top layer of cream.

Sift some matcha powder over the top layer of cream and serve!