Soft and buttery sponge cake is dipped in matcha flavored white chocolate then coated in coconut. These Matcha White Chocolate Lamingtons are a perfect afternoon treat!
1 cup (226 g) butter, softened
1 cup (250 g) sugar
1 tsp almond extract
1/2 tsp vanilla extract
1 2/3 cups (250 g) flour
1/2 cup (50 g) almond flour
2 tsp baking powder
1 tsp salt
1/2 cup (125 ml) milk
4 1/2 oz (130 g) white chocolate, chopped
10 1/2 oz (300 g) confectioner’s sugar
1 tsp matcha powder
3–4 cups shredded coconut
Preheat oven to 350 degrees F. Line an 8 x 8- inch with parchment paper, leaving an overhang for easy removal. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in flavorings.
Store Lamingtons in airtight container for 3 to 4 days, or in the freezer for 2 – 3 months. Thaw in the refrigerator overnight before serving.