This lamington cake features a tender pistachio and matcha cake with a rich pistachio praline filling, raspberry jam and mascarpone cream. The entire cake gets dipped in a chocolate glaze and sprinkled with shredded coconut for a uniquely delicious cake!

After a recent trip to Australia, my interest in lamingtons was renewed–particularly after having some novelty flavors at Tokyo Lamington. This cake was inspired by a scoop of pistachio praline gelato from Gelato Messina which I thought could translate beautifully into a lamington snacking cake.

The design of this cake was heavily modeled after The Scran Line’s lamington cake. I lightly modified the chocolate glaze and mascarpone cream but took more liberties with the pistachio matcha cake.

Ingredients

Pistachio flour: This is a bit of a specialty item that gives a nice nuttiness and light green hue to the cake. If you can’t find pistachio flour, you can sub this with pistachios ground in a food processor as finely as possible.
Matcha powder: Pistachios alone won’t give the cake a nice green. hue, so matcha adds both color and a slightly earthy flavor. You can use culinary grade matcha here, though any green tea powder (with nothing else added) will work.
Roasted pistachios: Either salted or unsalted pistachios will work–they’re used in the pistachio praline so you can always taste and add more salt if needed. I recommend using unsalted pistachios if you want to be able to control the salt level.
Unsalted butter: I always bake with unsalted butter to better control the salt level.
Neutral oil: Any oil will work here–you can always use olive oil if you like the flavor. I generally opt for a neutral oil like vegetable, grapeseed or algae oil. Even refined coconut oil will work here.
Whole milk: Whole milk is generally best for adding fat and tenderness to the cake, but you can also use 2% milk here. I also tested this with half milk, half water when I ran out during one test–also works well!
Unsweetened desiccated coconut: For the ideal lamington coating, you’ll want an unsweetened desiccated (also known as finely shredded) coconut. Coconut flakes are generally too large, as are larger shredded coconut. Confusingly, brands label different sizes of coconut differently–you’re basically looking for a very finely shredded, unsweetened coconut. In a pinch, you could use sweetened shredded coconut, but your cake will be sweetener than intended!
Dark chocolate: I like a darker chocolate here to pair with the coconut and pistachio cake. Any semisweet or bittersweet chocolate with 50-70% cacao content is ideal in my opinion. Just taste it and make sure that it’s not too dark or sweet for you.
Golden syrup: I used golden syrup in the chocolate ganache because I think it tastes the best and I had it on hand, but corn syrup is an equivalent swap that will get the job done just as well. No need to run out and get golden syrup just for this.
Heavy cream: Sometimes labeled as whipping cream, this is a key ingredient for making a fluffy cream layer.
Mascarpone: For a sturdy cream that will hold up the top cake layer, mascarpone is key for stabilizing the whipped cream.
Raspberry jam, optional: Traditional lamingtons have a layer of jam, so I did add a layer to this cake. However, you can definitely make this cake with just the praline and mascarpone filling. If you choose to use jam, you can use any flavor you like!

How to make this lamington cake

This lamington cake calls for 4 different components: the cake, pistachio praline, chocolate glaze and mascarpone cream. It seems like a very labor-intensive cake, but I was able to finish all the steps in about 3 hours one afternoon.

To make this easier on yourself, you can make the pistachio praline ahead of time, and you can also make and chill the cake at least a day ahead. I recommend making the mascarpone cream and chocolate glaze the same day you’d like to assemble the cake.

You’ll likely end up with extra pistachio praline (unless you use a very thick layer). Extra praline is delicious swirled into ice cream, yogurt, cookie dough or served on toast.

Step 1: Whip the eggs until foamy, then slowly add the sugar and whip for 6 minutes until the mixture looks thickened and light.

Step 2: Whisk in the matcha, baking powder and salt before incorporating the pistachio flour. Add the melted butter, milk, oil and vanilla before adding the flour to combine fully.

Step 3: Pour the batter into a parchment-lined 9×13″ pan and bake at 325 F for 40-45 minutes.

Step 4: Spread the pistachios on a parchment-lined baking sheet. Set sugar in a small saucepan over medium heat until amber and melted. Quickly pour the caramel over the pistachios in an even layer and let cool.

Step 5: Once the pistachio brittle has cooled, break into smaller chunks and add to a food processor. Process into a rough paste.

Step 6: Add oil and continue to process pistachio brittle until you have a smooth, thick paste.

Step 7: Melt together the chocolate, butter, cream and syrup until smooth. Set aside to cool until it’s no longer hot but still a pourable consistency.

Step 8: Set cooling racks over baking sheets to catch excess glaze. Cut the cake in half width-wise. Place cake halves on the rack and cover with the cooled chocolate glaze.

Step 9: Sprinkle the cakes with desiccated coconut while the glaze is still wet. Set aside for 20 minutes to set.

Step 10: Make the mascarpone cream by beating together the mascarpone, cream, powdered sugar and vanilla. Once the cakes have set, set one half on a cake stand, unglazed side up. Top with a layer of jam, if using, then a thick layer of the pistachio praline paste.

Step 11: Pipe or spread the mascarpone cream on top of the pistachio praline layer.

Step 12: Add the top layer of cake and enjoy!

Storage and make ahead

This cake is best assembled up to an hour before you’d like to serve it. I prefer the cake at room temperature with the freshly whipped cream still cold. However, you can refrigerate the entire cake until ready to serve–I would temper it for 10-15 minutes at room temperature before serving.

To make assembly easier, here are the components you can make ahead of time:

Pistachio praline: Make this up to a week ahead of time and keep in an airtight container in the fridge.
Pistachio matcha cake: Bake a day ahead of time, wrap well and store in the fridge.

I recommend making the chocolate glaze and mascarpone cream just before you plan to assemble the cake.

For storing cake, you can store either slices in an airtight container for at least 5 days or the entire cake (I like to place an upturned bowl over the entire cake) in the fridge at least 2 days.

A slice of green pistachio cake with a layer of mascarpone in the center on a white plate with a gold fork.

Pistachio Matcha Lamington Cake

Erika Kwee

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 2 15

Cook Time 50

Course Dessert

Equipment

1 9×13" pan

Ingredients

Pistachio matcha cake

4 large eggs, room temperature 200g
1.5 cups granulated sugar 300g
3 tsp baking powder
2 tsp matcha powder
3/4 tsp salt
~1/2 cup pistachio flour 60g
6 tbsp unsalted butter 85g
3/4 cup whole milk 170g
1/3 cup neutral oil 70g
1 tsp vanilla extract
2 cups flour 240g

Pistachio praline

3/4 cup pistachios 90g
scant 1/2 cup granulated sugar 90g
1 tbsp neutral oil, optional 14g

Chocolate glaze

1 cup dark chocolate wafers, chips, or chopped chocolate 170g
6 tbsp heavy cream 85g
2 tbsp unsalted butter 28g
1 scant tbsp golden syrup or corn syrup 15g

Mascarpone cream

1 cup mascarpone, cold 227g
1 cup heavy cream, cold 227g
6 tbsp powdered sugar 42g
1 tsp vanilla bean paste or vanilla extract

For assembly

1/4 cup raspberry jam, optional
2 cups unsweetened desiccated coconut 170g

Instructions

Pistachio matcha cake

Preheat oven to 325 F and line a 9×13" pan with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat 4 large eggs, room temperature until foamy, about one minute. With the mixer on medium speed, slowly stream in 1.5 cups granulated sugar, a bit at a time, until fully incorporated. Turn mixer to medium high and whip for 6 minutes, until the mixture is thickened, light and foamy.
Sprinkle 3 tsp baking powder, 2 tsp matcha powder and 3/4 tsp salt over the top and mix briefly to combine. Sprinkle over ~1/2 cup pistachio flour and mix for another 20 seconds to fully combine.
In a separate microwave-safe bowl or measuring cup, combine 6 tbsp unsalted butter and 3/4 cup whole milk. Microwave for 30-60 seconds, or until the butter is just melted (milk should be steaming). Whisk in 1/3 cup neutral oil and 1 tsp vanilla extract.
With the mixer on low speed, stream the butter mixture into the egg mixture until fully combined. Finally, add 2 cups flour and mix on medium low for 30 seconds to fully combine.
Pour batter into prepared pan and bake for 42-50 minutes, or until the sponge springs back under your finger and an inserted toothpick comes out mostly clean or with a few moist crumbs. Set aside to cool completely.

Pistachio praline

Spread 3/4 cup pistachios onto a small baking sheet or plate lined with parchment paper.
In a small saucepan, add scant 1/2 cup granulated sugar in an even layer and set over medium low heat. Allow sugar to melt, nudging any un-melted sugar with a spatula if needed.
Once the sugar is completely melted and amber (this might take 3-5 minutes depending on your stove), quickly pour it all at once onto the pistachios in an even layer. Set aside to let cool, at least 30 minutes.
Once the pistachio brittle has cooled enough to handle, break it into smaller chunks. Add the chunks to a food processor and process until it breaks down into a rough paste. If the mixture isn't coming together in a smooth paste, add 1 tbsp neutral oil, optional and continue to process until you have a smooth, thick paste. Set aside.

For the chocolate glaze

About 30-60 minutes before you're ready to assemble the cake, make the glaze by adding 1 cup dark chocolate wafers, chips, or chopped chocolate, 6 tbsp heavy cream, 2 tbsp unsalted butter and 1 scant tbsp golden syrup or corn syrup into a microwave-safe bowl. Microwave for 30-60 seconds, stirring after 30 seconds, until melted. Set aside until completely cool but still a pourable consistency.

For the mascarpone cream

In the bowl of a stand mixer fitted with the whisk attachment, beat 1 cup mascarpone, cold until smooth and creamy. Add 1 cup heavy cream, cold, 6 tbsp powdered sugar and 1 tsp vanilla bean paste or vanilla extract and beat on medium speed to stiff peaks (2-3 minutes). Be careful not to overwhip the cream, at which point it will start to look grainy.

Assemble

Place a cooling rack over a baking tray to catch excess glaze. Cut the cooled cake in half so you have 2 9×7.5" rectangles. Pour the cooled chocolate glaze over each half, using an offset spatula to spread it evenly all over. Sprinkle with shredded coconut while the chocolate is still wet. Let sit for at least 20 minutes to allow chocolate to set (I did this in the fridge).
Once the chocolate has set, place one cake half on a cake stand, unglazed side up. Top with 1/4 cup raspberry jam, optional, if using. Spread a generous amount of the pistachio praline on top. Pipe or spread the mascarpone cream on top, followed by the second layer of cake (unglazed side down). Serve immediately!