July 21st is National Lamington Day. What’s a lamington? It’s a sponge cake dipped in chocolate and topped with *desiccated coconut that Australians enjoy at breakfast, afternoon tea, or dessert. A kitchen accident, it is one of Australia’s most famous desserts (the other is the Pavlova).

The classic lamington can be single squares or layers with filling—whipped cream or jam (photo #2). Beyond squares, cooks have made amingtons in the shape of pies (photo #3), circles (like whoopie pies—photo #4), and loaves.

Sometimes called the national cake of Australia, you’re not likely to find lamingtons on the shelf in the U.S., it’s the day to bake a recipe and invite your friends for tea.

> A lamington recipe is below.

> The year’s 55 cake holidays.

> The history of sponge cake.

> The history of cake.

> The different types of cake: a photo glossary.

(Editor’s note: In Australia, lamington is spelled with a small “l.” The Nibble’s policy is to capitalize all proper nouns. We’re sure that Lord Lamington would appreciate it.)
 
 
THE HISTORY OF THE LAMINGTON

The Australian cake was invented in Queensland, Australia. A recipe appeared in the Queensland Country Life newspaper as early as 1900.

According to Queensland Government House, the lamington was created by the chef of the state’s governor, Lord Lamington, Charles Wallace Alexander Napier Cochrane-Baillie. But it may not be that simple.

The story is that the governor ordered his favorite yellow sponge cake to be served to guests at Government House in Brisbane when a maid-servant accidentally dropped the cake into melted chocolate.

When his Lordship was told of the accident, not wanting to waste the cake, he recommended that the cook roll the squares in coconut shavings to make a less messy finger food to eat with afternoon tea. The error was proclaimed magnificent by all [source].

How do you drop an entire plate of sponge cake squares into melted chocolate? It’s one of those far-fetched stories, but then, that’s how chocolate ganache was invented.

In addition to National Lamington Day, there is the Australian Lamington Appreciation Society (ALAS), which is committed to the preservation of the lamington and the celebration of Lamington Day.

However, there is controversy.

Research in neighboring New Zealand notes the earlier presence of the Wellington, a double-layer sponge dessert, covered in shavings of coconut intended to imitate the snow-capped mountains of New Zealand.

“What we have here is conclusive evidence that the llamington cake was in fact a product of New Zealand” [source]. Them’s fightin’ words!

And there’s even more shade!

Lord Lamington was not the most accomplished of governors. Extensive research by the Governors of the Australian Colonies and States produced evidence that Lord Lamington had only “one, single, solitary, positive achievement of any Governor since the First Fleet arrived in 1788,” and that was the creation of the world-famous lamington cake [source].

Eating is the best revenge. Try the recipe below.
 
 
PAUL TULLY’S TRUE-BLUE DELICIOUS AUSSIE LAMINGTON RECIPE

This recipe is from Paul Tully, a city councilor in Queensland, “a fanatic devotée of the Lamington,” and creator of the Australian Lamington Appreciation Society.

You can make superfine sugar by processing granulated sugar at high speed for 1 to 2 minutes. Stop before the sugar turns into powder. Let the sugar dust settle for 30 seconds, then remove the lid.
 
Ingredients For The Cake

 
Ingredients For The Chocolate Icing

[1] A lamington can be a single layer or a filled “sandwich” (photo by Monica Shaw | Wikipedia).

[2] Lamingtons cut, dipped, and coated with coconut. Here’s the recipe (photo © Jamie Oliver).

[3] A lamington doesn’t have to be square. Here’s the recipe for this orange lamington (photo © SBS).

[4] Lamington whoopie pies (photo © Frankie Magazine).

[5] Desiccated coconut (photo © Jalpur | Amazon).

1. BEAT the eggs well, gradually adding the sugar until dissolved. Add the milk and vanilla extract and then stir in the flour. Whip the butter into the mixture.

2. POUR the batter into a cake pan or lamington baking dish and bake in a moderate oven of 180 degrees Celsius for 35 minutes. Allow the cake to cool for at least 10 minutes and then stand for 24 hours preferably in the refrigerator, before applying the icing.

3. MAKE the icing. Stir the cocoa and powdered sugar vigorously in a large bowl. Add the milk, butter, and boiling water, warming the chocolate mixture over very low heat until it has a smooth creamy texture.

4. CUT the sponge cake into equal two-inch squares. Using a fork or thin skewer, dip each piece into the chocolate mixture, ensuring that the mixture is liberally and evenly applied.

5. DIP each piece into the desiccated coconut, allowing the lamingtons to cool on a wire tray for several hours.

By the way, the dessert is so popular that Australians can buy a “lamington pan,” a shallow cake pan that’s 30.5 x 20.5 x 2.8 cm. In inches, that’s 12 x 8 x 1 inch
 
 
*WHAT IS DESICCATED COCONUT?

Desiccated coconut is fresh coconut that has been shredded or flaked and dried. It is typically unsweetened.

Shredded coconut is dried but does retain some moisture. Here are the different types of coconut and their uses.

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[2] 7-Up and Sprite are standard lemon-lime sodas, but we go for the best: Boylan’s. It’s all natural, and it shows (photo © Boylan Bottling).

[3] Not a lemon-lime fan? You can make any flavor float with the soda of your choice. Here, orange soda and vanilla ice cream create a “Creamsicle” ice cream soda (photo © Jarritos Mexican Soda | Unsplash).

[4] A milkshake differs from a float by substituting milk for the soda water, and blending of the ingredients together (photo © Friendship Dairies).

[5] A New England frappe. See how it’s different from a milkshake, below (photo © L.A. Burdick).

[6] Want to make your own strawberry ice cream? Here’s a recipe (photo © Straus Family Creamery).

June 20th is National Ice Cream Soda Day, another word for a float.

A glass is filled with soda; then scoops of ice cream are added, which have the effect of floating in the soda. Hence: ice cream float. You can add whipped cream, sprinkles and a cherry (similar to photo #1), or just enjoy it au naturel* (photo #3).

When was the last time you had an ice cream soda?

Today’s recipe, from QVC’s David Venable, is more layered than most.

A typical strawberry float is made with strawberry soda pop and two scoops of strawberry ice cream, with an optional garnish of whipped cream and a whole strawberry.

Before the general availability around 1900-1910†, people got their refreshing soft drinks at soda fountains. Soda water from the fountain tap and strawberry syrup from a pump were used to create the strawberry sodas.

But the most essential ingredient is strawberry ice cream!

While the servants of wealthy families had long hand-whipped heavy cream and crushed strawberries in a bowl of ice (the ingredients were combined in a smaller bowl that was nestled in the bowl of ice), the first printed reference to strawberry ice cream dates to 1813.

It was then that First Lady Dolley Madison served strawberry ice cream in the White House, for the second inauguration banquet of President James Madison.

In fact, she is credited for originating the flavor [source].

It took until 1874 for a soda jerk to invent the ice cream soda.

Below:

> David Venable’s strawberry ice cream soda recipe.

> The differences between a frappe, ice cream soda/float, milkshake, malted milk, and smoothie.

> The year’s 9+ ice cream drink holidays.

> The history of bottled soft drinks.

Elsewhere on The Nibble:

> The history of the ice cream soda.

> The history of ice cream.

> The history of strawberries.

> The year’s 50+ ice cream holidays.

> National Strawberry Ice Cream Day is January 15th.

> More strawberry recipes.

> National Strawberry Day is February 27th.
 
 
RECIPE: STRAWBERRY ICE CREAM SODA (A.K.A. FLOAT)

Ingredients For 2 Servings

 
Preparation

1. STIR together the jam and water in a mixing bowl. Set aside. In another mixing bowl…

2. STIR together the soda and Jell-O. Set aside.

3. DIVIDE the strawberry ice cream between two large glasses. Top the ice cream with the soda mixture, then the whipped topping, dividing both evenly between the glasses. Drizzle the jam mixture over the top and garnish each with a whole strawberry.

> Here are more David Venable Recipes on QVC.
 
 
FOOD 101: Why are some brands of strawberry ice cream are almost white with red flecks of strawberry, while others are unquestionably pink?

Red food color is sometimes added to give the strawberry ice cream a deeper color and provide the consumer with a more “strawberry” experience. Good brands don’t add color.
 
 
THE YEAR’S 9+ ICE CREAM DRINK HOLIDAYS: FLOATS (A.K.A. ICE CREAM SODAS), MILKSHAKES & MALTED MILK

 
Plus, while they’re not ice cream drinks, they’re cousins:

 
 
Now that you know the holidays, do you know the difference between a float, a frappe, a malt, a shake, and a smoothie?

The answer follows.

 
 

[6] A rainbow of smoothies (photo © Sun Basket).
 
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*In France, au naturel means cooked or served plainly. When used to refer to people, it means nude.
 
†Bottled soda/soft drinks first appeared in Europe in 1783, with Johann Jacob Schweppe creating the first commercial bottled carbonated mineral water (unflavored soda water). In the U.S., flavored, sweetened carbonated drinks became popular in the early-to-mid 1800s, with mass production of bottled soda water starting around 1835. By roughly 1900–1910, bottled carbonated soft drinks were commercially available to everyday Americans, with the crown cap (1892) and automated bottle production (early 1900s) being the pivotal enabling technologies.

The Crown Cork Bottle Seal, patented in 1892 by William Painter, a Baltimore machine shop operator, was the first very successful method of keeping the bubbles in the bottle. In 1899, the first patent was issued for a glass blowing machine for the automatic production of glass bottles. In 1899, the creator of Coca-Cola sold the national rights to bottle the drink to Benjamin F. Thomas and Joseph B. Whitehead. They started a national network of bottlers, creating the basic franchising format by which the soft drink industry is still run.

Thus, by the early 1900s, bottling technology made it possible for soda to be sold in bottles naationwide, and consumed by consumers outside of pharmacies. The 1920s brought six-pack cartons and automatic vending machines; bottled soda was fully mainstream and a grocery staple. Alas, soda fountains began their long, slow decline. As a coda, Prohibition, which began on January 17, 1920, gave the soft drink industry a huge boost as consumers were forced to turn to sodas instead of bars.

Today, 36% of Americans drink regular carbonated drinks weekly, with 28% drinking diet carbonated drinks. Per-capita carbonated soft drink consumption was about 41.9 gallons per person in 2025 [sources: CDC, Grand View Research, Western Grocer]/
 
 

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In previous years we’ve celebrated National Hot Dog Day, the third Wednesday in July, with articles about regional hot dog toppings, like:

 
A word from the restaurant industry:

“Don’t be fooled,” says Restaurant Hospitality, a website that advises independent restaurateurs.

“A closer look at which toppings customers specify when they purchase hot dogs indicates that most stick with old standbys, even when more exotic options can readily be had.”

Well sure: Most people stick with what they’re used to. But NIBBLE readers may be more adventurous…or is that adventuresome†?

Our own favorite toppings used to be what Mom served in our house: sauerkraut and green pickle relish with grainy deli mustard (Dad liked French’s yellow mustard, and often topped his dogs with both).

But give us a gourmet dog with bacon and blue cheese or pimento cheese and jalapeño, and we’ll have seconds. That goes for every hot dog topping in this article.

What about people who frequent hot dog restaurants? JJ’s Red Hots of Charlotte, North Carolina, offers this list of toppings in order of customer preference:
 
 
TOP 10† HOT DOG TOPPINGS PER JJ’s

1. Mustard
2. Onions
3. Chili
4. Slaw
5. Pimento cheese
6. Relish/pickles
7. Bacon
8. Sauerkraut
9. Salsa
10. Caramelized onions

Wait, JJ’s: What happened to ketchup? Don’t people in North Carolina like it?
 
 
HOW TO GARNISH A HOT DOG: THE PROPER ORDER

There is a proper order to topping a hot dog, according to the National Hot Dog & Sausage Council. Condiments should be applied in the following order and always on top of the dog, not between the dog and the bun:

 
 
MORE CREATIVE HOT DOG IDEAS

 
 
HOT DOG TRIVIA

According to the National Hot Dog and Sausage Council:

 
 
MORE HOT DOG FACTS

[1] It makes you want to have one of each: chili, relish, bánh mì, and German-style hot dogs (photo © Gelson’s Markets).

San Francisco Hot Dog[/caption]
[2] This San Francisco hot dog culls the Bay Area’s abundant produce with a carrot, cucumber, and radish salad and herb mayonnaise (photos #2 and #4 © Applegate Organic and Natural Meats).

[3] Tommy Bahama tops hot dogs with (1) guacamole, diced tomato and jalapeño, (2) plum tomato, red onion and piquillo peppers, (3) bibb lettuce, red onion and mustard, and (4) plain old yellow mustard.

[4] This Atlanta dog is topped with Vidalia onion and peach relish.

> The history of hot dogs, including how the frankfurter became the hot dog.

> Why are hot dogs sold in packs of eight, while hot dog rolls are sold in 10-packs: The mystery revealed.
 
__________________

*Adventurous means someone without fear and ready to accept challenges or adventures, usually with excitement. Adventuresome is someone willing to undertake adventures.

†There are regional preferences, of course: Pimento cheese is popular spread in the South; and of course, ketchup, which many Americans prefer to mustard on their dogs, is not on JJ’s Top 10 list.

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[1] Zilla Dog, an international fusion dish that combines kimchi, chicharrones, and an Indonesian-based sauce (photos #1 and #2 © 4505 Meats).

[2] 44505 Meats chicharrones come in a variety of flavors—all delicious.

[3] Sambal olek, an Indonesian chili paste or sauce (photo © McCormick).

[4] You can purchase kimchi, a traditional Korean side dish of salted and fermented vegetables, at Asian markets and better supermarkets (photo © The Nibble).

We’re coming up on National Hot Dog Day, the third Wednesday in July. The holiday was established in 1991 by the National Hot Dog and Sausage Council, to coincide with a hot dog lunch on Capitol Hill.

While we’ve seen plenty of different hot dog toppings, this recipe by 4505 Meats, makers of artisan chicharrones (fried pork rinds), is done fusion-style, topped with:

 
4505 Meats Chicharrones, available on Amazon, are delicious in Classic Chili & Salt, but are also enhanced with different flavors:

 
Beyond the Zilla Dogs recipe below, you can expand your hot dog horizons with these 30 more hot dog recipes. Mac & Cheese Dog, anyone?

> The history of hot dogs.
 
 
RECIPE: ZILLA DOGS

This recipe uses 4505 Meats Chicharrones, in your favorite flavor. You can substitute other brands. You also can buy a larger bag than the single-serve one-ounce bags specified in the ingredients.
 
Ingredients For 6 Dogs

 
For the Money Sauce

 
Preparation

1. MAKE the money sauce. Combine all ingredients in a small bowl and set aside.

2. GRIDDLE or grill the hot dogs until golden brown. Toast the buns and place the hot dogs in the buns.

3. GARNISH with kimchi, scallions, cilantro, money sauce, and chicharrones.
 
 
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*Sambal olek is an Indonesian substitutes include any basic chili paste, gochujang, harissa, and sriracha.

†The best kecap manis substitute is regular soy sauce cooked down with sugar. Other options are hoisin sauce or oyster sauce. Food trivia: Kecap is the origin word for Western ketchup. The history of ketchup.

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We recently discovered a new breakfast treat: Crepini Cheddar Omelets.

Six-inch-long whole-egg omelets are filled with real Cheddar cheese, which melts nicely after 15 seconds in the microwave.

Crepini Cheddar Omelets are three times thicker than a standard crêpe. You can eat them cold from the fridge, too, which may sound strange, but they taste great.

The omelets, which have 135 calories apiece (suggested serving size two omelets), have many call-outs of interest to consumers:

 
Why we like them for a variety of the reasons above, but also, we add:

 
We’ve written about Crepini before: egg-based crepês that can be turned into just about anything, with almost negligible calories (8 calories for the six-inch petite size, 30 calories for the eight-inch grande size).

In addition to the Cheddar Omelets, the line currently includes:

 
 
GET YOUR CREPINI

Here’s a store locator.

Check out the entire product line, including recipes, at Crepini.com.

[1] Crepini Cheddar Omelets (photo © Crepini).

[2] The omelets are made with real Cheddar (photo © Darryl Brooks | Dreamstime).

[3] Garnish your Cheddar omelets with fresh herbs, hot sauce, salsa, our cream—whatever you like (photo © Vidalion Onion).

*Eggs are not dairy food. This is a common misconception. Eggs are produced by birds and fish (caviar!), animals that do not produce dairy products. The USDA categorizes eggs as an animal by-product and puts them in the Protein Foods Group, which includes eggs, meat, nuts, poultry, seafood, seeds, and soy products. All of these products provide nutrients that are vital for one’s health. Eggs are a vegetarian product, but not vegan.

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