Why it works: Chocolate and coconut are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,107 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓
Lamington
Ingredients
Directions
Cut the sponge cake into your desired shapes (commonly 5–7 cm cubes).
Prepare a flat tray with an even layer of desiccated coconut shavings
Dip the sponge cake cubes into chocolate icing.
Immediately dip the coated cake into the coconut, or sprinkle the coconut on top.
Put aside to dry and set.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cake | not in our table | 0 |
| Icing | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Chocolate + coconuttop 9% of all pairsSmell alikemoderateCooked together1,107 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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