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.

Sift the flour, almond flour, baking powder, and salt. Add sifted flour mixture into mixing bowl and mix until combines.

Pour the batter into the prepared pan, and bake for for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Remove cake from cake pan and cool on a wire rack completely. Once cake is completely cool, wrap with cling wrap and keep covered overnight.

The next day, cake the cake into 16 squares.

Make Icing: To make the icing, combine all the milk and white chocolate in a medium size saucepan over low heat. Once chocolate is completely melted, remove from heat and mix in confectioner's sugar and matcha powder until smooth.

Assemble the Lamingtons: To assemble the Lamingtons, place the shredded coconut in a shallow bowl. Line a baking sheet with parchment paper and set close by. Working one piece at a time, place one cake square in the icing and coat completely. Using 2 forks, remove it from the icing, letting any excess drip off an quickly transfer it into the coconut. Roll in the coconut to coat completely. Place on parchment lined baking sheet. Repeat with remaining cake squares. Let the Lamingtons set for a 10-15 minutes and enjoy!