It seems that Australia claims this recipe as its own; there, these small coconut dredged cakes are known as lamingtons. In Croatia, we have a similar cake—and when I say similar, I mean the same—and we call it čupavci. The Croatian version I know does not have a chocolatey centre, but the lamington version that I found does, so I decided to give it a go.
What says “spring” more than lamb & peas? I made this dish for my own selfish pleasure, as the boyfriend doesn’t really like peas, while I adore them.
I took the recipe from a Croatian cookbook I own, and you can really get this typical Croatian vibe in the dish: the flavours are very mellow, the lamb and the peas shine, and there is not much to hide behind.