Preheat oven to 340ºF. Prepare the baking mold or pan and set on a baking tray.
Sift the flour and matcha together in a small bowl and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs for 10 minutes. Add the sugar, vanilla and continue whipping 10 minutes, until the mixture has doubled in volume.
Use a silicone spatula to fold the flour and matcha mixture into the whipped eggs.
Fold in the coconut cream until evenly combined.
Pour the cake mixture into the mold and bake for 30-40 minutes, depending on your oven and pan size.
Use a toothpick to check for doneness and remove the cake from oven.
Top with berries or whipped cream and enjoy!
Make the berries:
Heat water bath to 85ºC. Add all ingredients to a freezer bag, seal using the water displacement method and cook for 20-30 minutes. Allow to cool slightly before topping cake. (You can prepare this stovetop if you don't own an immersion cooker)
Make the whipped cream:
Add the whipping cream, sugar and extract to a chilled bowl and whisk to soft, stable peaks with a chilled whisk.