• Pulverized about 1/2 c green tea leaves
• Dissolve 1 tbsp green tea powder in 1 C hot water
• Once tea is cooled, strain and discard the residue

Cake

• Mix dry ingredients in a bowl, make a well in center, pour wet ingredients, mix to combine
• Pour batter into parchment lined square pan and bake in preheated 350 F for 25 minutes
• Cool on rack and cut into squares

Dipping

• Dissolve 1 tbsp green tea powder in 3/4 c hot boiling water, strain
• Mix in 1 tbsp vegan margarine and 1/2 icing sugar

Coating

• Desiccated coconut mixed with leftover green tea powder (less or more is depending how you like green tea). Pulverized to coconut flour, then mixed in 1 tbsp icing sugar

Lamingtons

• Quickly moisten cakes (without soaking much of the dipping) - easiest is with putting on kitchen gloves instead forking the cake
• Roll to coat on coconut
• Serve chilled (is the best IMO)

Cream

• The night before, chill a can of coconut to produce coconut cream.
• Scoop our hardened coconut cream into a mixer bowl and beat with 1/4 c icing sugar until whipped cream consistency
• Pipe/spoon a dollop onto lamingtons