Lamington

What it really is

Australian sponge cake squares coated in chocolate icing and desiccated coconut, often split and filled with cream or jam.

Lamingtons are Australian sponge-cake squares coated in chocolate icing and desiccated coconut. Some are split and filled with cream or jam; recipes vary.

The cake is cut into squares after baking and cooling, then coated so the chocolate icing covers the sides and the coconut adheres to the surface. The coating is part of the recognisable form; a cream or jam filling is an optional variation rather than a requirement. When filled, the square is usually split horizontally and assembled again, adding softness and richness to the sponge. Lamingtons are commonly made in batches and portioned for a counter or afternoon tea, so sizes and filling choices vary. The name alone does not tell a guest whether a particular square contains cream or jam. The sponge and icing also mean that this is not simply a coconut cake. Keep filling separate in the menu description and list any topping or filling that changes the allergen profile.

The coconut coating adds a dry, slightly chewy exterior around the soft sponge. Icing should be allowed to set before the squares are packed, which helps keep the crumb from breaking. A filled version is richer and often more delicate to handle than an unfilled square.

The cake needs to cool before coating so the sponge holds its shape. Allow the icing to set before stacking the squares; a cream-filled version is more perishable and should be identified as such.

How it's served

• Serve freshly prepared as a dessert in the meal.
• Pair it with the accompaniments customary to the local version.
• Ingredients and portion sizes vary by household and restaurant.

How to write it on the menu