Japanese Matcha Lamington with Coconut Shell

Name: Japanese Matcha Lamington with Coconut Shell
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 12 servings
Cuisine: Japanese
Ingredients: 4 oz (113 g) unsalted butter, at room temperature, softened; ½ cup (100 g) caster sugar; 2 large eggs, at room temperature; ¾ cup (90 g) all-purpose flour; 1 tbsp (7 g) high-quality matcha powder, sifted; ¾ tsp (3½ g) baking powder; ¼ tsp (1 g) fine sea salt; 3 tbsp (45 ml) whole milk; 5 oz (140 g) white chocolate, chopped; 1½ tbsp (11 g) high-quality matcha powder, sifted; 2 tbsp (28 g) unsalted butter; ⅓ cup (80 ml) heavy cream, warmed, warmed; 1½ cup (120 g) sweetened shredded coconut, toasted, toasted and cooled

From the MyKitchenBank Kitchen

A modern twist on the classic Australian lamington, these delicate sponge cake squares are dipped in a silky matcha-white chocolate glaze and coated with toasted shredded coconut. The result is a sophisticated treat with a tender crumb, creamy matcha coating, and a crispy-chewy coconut shell. Perfect for afternoon tea or as an elegant dessert.

Prep: 25 min
Cook: 35 min
Wait: 45 min
Total: 1 hr 45 min
Makes: 12 lamingtons

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Ingredients

12 servings

For the sponge cake
4 oz (113 g) unsalted butter, at room temperature, softened
½ cup (100 g) caster sugar
2 large eggs, at room temperature
¾ cup (90 g) all-purpose flour
1 tbsp (7 g) high-quality matcha powder, sifted
¾ tsp (3.5 g) baking powder
¼ tsp (1 g) fine sea salt
3 tbsp (45 ml) whole milk
For the matcha glaze
5 oz (140 g) white chocolate, chopped
1½ tbsp (11 g) high-quality matcha powder, sifted
2 tbsp (28 g) unsalted butter
⅓ cup (80 ml) heavy cream, warmed, warmed
For assembly
1½ cup (120 g) sweetened shredded coconut, toasted, toasted and cooled

Equipment (8)

8×8-inch (20×20 cm) square cake pan
Electric mixer or whisk
Medium saucepan
Instant-read thermometer
Shallow bowl or dipping dish
Drying rack or parchment-lined plate
Serrated knife
Skillet for toasting coconut

Steps

Before you start

Preheat oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) cake pan with parchment paper
Bring all ingredients to room temperature, especially eggs
Toast the coconut in a dry skillet over medium heat for 3–4 minutes, stirring constantly, then set aside to cool
Have a shallow bowl ready for the glaze and a plate lined with parchment for setting

1
Make the sponge cake batter
- Using an electric mixer on medium speed, cream the softened butter and caster sugar together for 2–3 minutes until pale and fluffy, scraping down the bowl halfway through.
- Add the room-temperature eggs one at a time, beating for 30 seconds after each addition to fully incorporate.
- In a separate bowl, sift together the flour, matcha powder, baking powder, and sea salt.
- Gently fold the dry ingredients into the wet mixture in two additions, alternating with the milk.
- The batter should be smooth and light with no visible streaks of dry ingredient.
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Ready when: Batter is smooth, light, and pale green-tinted
Tip: Don't overmix once you add the dry ingredients—this keeps the cake tender. Ensure eggs are truly at room temperature so they emulsify properly.
2
Bake the sponge cakeOven 350°F / 175°C
- Pour the batter into the prepared 8×8-inch (20×20 cm) parchment-lined pan, smoothing the top with a spatula.
- Bake at 350°F (175°C) for 20–22 minutes until a skewer inserted in the center comes out clean and the cake springs back when lightly touched.
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Ready when: Cake is golden, springs back when touched, and a skewer comes out clean
Tip: Avoid opening the oven before 18 minutes to prevent the cake collapsing. The top should be very lightly browned, not dark.
3
Cool and prepare for cutting
- Remove the cake from the oven and let it cool in the pan for 5 minutes.
- Turn out onto a wire rack and let cool completely to room temperature, about 20 minutes.
- Once cool, use a serrated knife and a ruler to mark and cut the cake into a 3×4 grid, creating 12 roughly equal squares, each about 2.5 inches (6 cm) across.
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Ready when: Cake is completely cooled and cut into 12 even squares
Tip: A long serrated knife and gentle sawing motion prevents crumbling. Chilling the cake in the fridge for 10 minutes before cutting makes the squares cleaner.
4
Make the matcha glaze
- Place the chopped white chocolate and sifted matcha powder in a medium heatproof bowl.
- Pour the warmed heavy cream over them and let sit for 1 minute to soften the chocolate.
- Add the unsalted butter and whisk gently until completely smooth and homogeneous, with no lumps.
- The glaze should be pourable but thick enough to coat the back of a spoon.
- If it's too thick, whisk in a touch more warmed cream; if too thin, let it cool and thicken for 1–2 minutes.
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Ready when: Glaze is smooth, creamy, pale green, and glossy with no chocolate or matcha lumps
Tip: Use a fine whisk to avoid incorporating air bubbles. If the glaze cools too much and becomes thick, reheat gently over a warm water bath, whisking constantly.
5
Dip and coat the lamingtons
- Pour the cooled matcha glaze into a shallow bowl.
- Working with one cake square at a time, dip it into the glaze using two forks, coating all sides evenly, then lift out and allow excess to drip off for 5 seconds.
- Immediately roll the glazed square in a plate of toasted coconut, pressing gently so the coconut adheres.
- Place the finished lamington on a parchment-lined plate.
- Repeat with remaining cake squares.
- If the glaze becomes too thick as you work, warm it again very gently over a warm water bath.
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Ready when: All 12 lamingtons are coated with glaze and coconut and placed on parchment
Tip: Work quickly so the glaze sets before the next dip. If a square breaks apart, carefully press it back together and re-coat it. Cold or room-temperature cake pieces dip better than warm ones.
6
Set the lamingtons
- Allow the coated lamingtons to rest on the parchment-lined plate at room temperature for 15–20 minutes.
- This gives the glaze time to set firmly and the coconut to stick permanently.
- The glaze should feel barely tacky to the touch when ready.
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Ready when: Glaze is firm and no longer sticky to the touch
Tip: You can speed this up by placing them in a cool room or chilling in the fridge for 5–10 minutes, but room temperature is ideal for a glossy finish.

Good to know

Tips

Use ceremonial-grade matcha if possible, not culinary matcha. It has a smoother, less bitter flavor that shines in the glaze and cake without overpowering delicate sweetness.
Toast the coconut yourself rather than buying pre-toasted—it's fresher and you can control the color. Stir constantly to prevent burning; it goes from golden to dark very quickly at the end.
If the glaze splits or looks grainy, it's usually because the white chocolate wasn't fully melted or the cream wasn't warm enough. Whisk in a tiny bit more warm cream and warm the bowl gently over a water bath while whisking.
For a more elegant presentation, serve lamingtons on a slate tile or wooden board dusted with extra matcha powder, or alongside a small bowl of matcha-infused whipped cream or crème fraîche.

Make ahead

Sponge cake squares can be made up to 2 days ahead and stored in an airtight container at room temperature. Glazed lamingtons keep best when assembled no more than 24 hours before serving, since the coconut and glaze are best fresh.

Storage & reheating

Room temperature in an airtight container for up to 2 days (keep them away from humidity). Refrigerate for up to 5 days in a sealed container—they'll firm up slightly but remain delicious. To refresh, allow them to come to room temperature for 15 minutes. Freezing is not recommended, as the glaze may become grainy and the coconut texture changes upon thawing.

Substitutions

white chocolate, chopped → milk or dark chocolate (roughly 5 oz / 140 g, chopped). Dark chocolate will create a more traditional lamington look and earthy flavor pairing with the matcha. Milk chocolate will be sweeter but less striking in appearance.
sweetened shredded coconut, toasted → finely chopped toasted pistachios or toasted flaked almonds. These create a lovely crunchy, nutty exterior and work beautifully with the matcha glaze. Toast them lightly first for best flavor.
high-quality matcha powder → high-quality green tea powder (gyokuro or sencha finely ground) at the same amount, or reduce slightly if using a more bitter tea powder. Pure matcha offers the sweetest, creamiest flavor; strong green tea powder will be more astringent. Adjust to taste in the glaze.
heavy cream, warmed → whole milk or coconut cream (same amount). Whole milk will make a slightly thinner glaze; coconut cream will add richness and coconut flavor. Both work but cream gives the most luxurious coating.