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+ servings

Matcha Lamingtons

A twist on an Australian favourite: delicious vanilla cake cubes glazed with matcha chocolate sauce dipped in matcha coconut flakes.
Course Dessert
Cuisine Australian
Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 2 hours 10 minutes
Servings 8
Calories 236kcal
Author Michelle | Sift & Simmer


Vanilla Cake:

  • 80 g cake flour sifted
  • 2 g baking powder
  • pinch of sea salt
  • 2 egg whites
  • teaspoon cream of tartar
  • 62 g granulated sugar divided
  • 42 g salted butter room temp
  • 2 egg yolks
  • ½ teaspoon vanilla extract
  • 90 ml whole milk

Matcha Glaze:

  • 50 g white chocolate chopped
  • 5 g matcha sifted
  • 30 g heavy cream
  • 15 g whole milk
  • 30 g powdered sugar


  • 50 g coconut flakes blitzed finely
  • ½ teaspoon matcha


Make the cake:

  • Preheat oven to 350°F/177°C.
  • Line a 8" by 4" loaf pan with parchment paper.
  • Sift the cake flour, baking powder and salt into a bowl. Set aside.
  • In a clean mixer bowl fitted with a whisk attachment, add in the 2 egg whites and whisk until foamy.
  • Add in the cream of tartar and continue whisking. Gradually add in half of the sugar and whisk until the egg whites form stiff peaks.
  • Transfer the whipped egg whites from the stand mixer bowl to a large clean bowl. Set aside.
  • Using the same stand mixer bowl, replace the whisk with the paddle attachment and add in the butter and the remaining sugar.
  • Cream the butter and sugar until light and fluffy, about 3 minutes.
  • Lower the mixer speed and pour in 1 egg yolk at a time.
  • Mix until the egg yolks are incorporated. Add in the vanilla extract.
  • Pour in ⅓rd of the milk.
  • With the mixer on low, add in ½ of the cake flour mixture.
  • Alternate with the remainder of the milk and flour, which will result in a cake batter.
  • Take about ⅓rd of the egg whites and fold into the cake batter. Continue folding in the egg whites in thirds, until incorporated. (Don't over mix).
  • Transfer the batter to the prepared loaf pan and tap a few times to release any trapped bubbles.
  • Smooth the top with an offset spatula and place into the oven.
  • Bake at 350°F/177°C for 15 minutes, and then reduce the temperature to 325°F/163°C for another 18-20 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging on.
  • Let the cake cool completely on a cooling rack before slicing off the ends and cutting the cake into 8 equal square cubes.

Make the matcha glaze:

  • Add the chopped white chocolate and matcha to a heat-proof bowl.
  • Heat the heavy cream and whole milk in a small saucepan over low heat until just about to bubble.
  • Remove the heavy cream and pour over the white chocolate/matcha mixture. Let it sit for 1 minute before whisking.
  • Whisk to combine the melted chocolate and matcha. Add in powdered sugar and continue to whisk until homogeneous.

Make the coating:

  • Combine the coconut flakes with the matcha powder and place into a shallow dish.


  • Using a fork or your fingers, take a cake cube and dip it into the matcha glaze, ensuring that all sides are coated.
  • Transfer the cake cube to the matcha coconut and gently roll in the coconut flakes.
  • Place coated cubes onto a parchment lined baking sheet and repeat with the remainder.
  • Cover and place into the fridge to chill, about 1 hour.


Cake will be look pale. This is intended.
Lamingtons can be frozen individually. Thaw at room temperature before serving.


Calories: 236kcal | Carbohydrates: 25g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 94mg | Potassium: 109mg | Fiber: 1g | Sugar: 16g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg