Matcha Lamingtons with Coconut and Macadamia Nuts
A sweet, indulgent twist on the classic Australian lamington, infused with matcha powder, coconut, and crunchy macadamia nuts. This australian-inspired desserts (gluten free) ready in about 50 minutes layers sponge cake mix, matcha powder, coconut flakes into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 250g sponge cake mix
- 2 tbsp matcha powder
- 100g coconut flakes
- 50g, chopped macadamia nuts
- 100g icing sugar
- 200g icing
- 2 tbsp milk
- 100g, melted dark chocolate
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 180°C (350°F). Line a baking tray with parchment paper. In a bowl, mix the sponge cake mix with matcha powder, coconut flakes, and macadamia nuts. Drop spoonfuls onto the tray, spacing them apart. Bake for 15-20 minutes until golden and firm.
- Step 2: In a small bowl, combine icing sugar, icing, and milk to make a smooth glaze. Dip each cake into the glaze, allowing excess to drip off. Place on a wire rack to set.
- Step 3: Once the glaze is firm, dip each lamington into melted dark chocolate, coating evenly. Place on a tray and refrigerate for 1 hour until the chocolate sets. Serve chilled or at room temperature.
Frequently asked questions
How long does Matcha Lamingtons with Coconut and Macadamia Nuts take to make?
Total time is about 50 minutes (30 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Matcha Lamingtons with Coconut and Macadamia Nuts?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Matcha Lamingtons with Coconut and Macadamia Nuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Matcha Lamingtons with Coconut and Macadamia Nuts for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Matcha Lamingtons with Coconut and Macadamia Nuts gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
