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Matcha, Lime & Coconut Lamington Cake | Matcha Live Longer

Matcha, Lime & Coconut Lamington Cake

A Matcha twist on the classic Australian lamington.

Matcha, Lime & Coconut Lamington Cake from Belleau Kitchen

Serves 12



Cake Icing
  • 250g icing sugar
  • 150g butter, softened
  • 4 tbsp lime marmalade
  • Juice of ½ a lime
  • Desiccated coconut


  1. Preheat your oven to 170°C.
  2. Line and grease your cake tins.
  3. To make the cake, beat together your butter and sugar until pale.
  4. Mix in 2 eggs, half the flour and your baking powder.
  5. Scrape down any mixture on the sides before adding in the final two eggs and remaining flour.
  6. In your Matcha bowl, whisk together the Matcha powder and milk until frothy and lump free.
  7. Add the Matcha mix to the rest of your cake batter and beat until combined.
  8. Pour an even amount of batter into each of your cake tins and bake for 35-40 minutes or until golden.
  9. Once cooked, remove the cakes from the tins and set aside to cool while you prepare the icing.
  10. Cream the butter and sugar with an electric beater and then mix in your lime juice and marmalade until smooth.
  11. Once cooled, slice your cakes in half horizontally.
  12. Build your cake stack, spreading icing and a sprinkle of coconut between each layer.
  13. Spread your remaining icing (you should have about half the mixture left) over the top and sides of your cake before sprinkling with coconut to finish.
  14. Serve and enjoy!