Lamington-Inspired Coconut and Raspberry Slice

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A no-bake layered dessert slice combining coconut, chocolate, and fresh raspberries inspired by the classic Australian lamington. This Australian-inspired recipe, ready in about 25 minutes, layers digestive biscuits, unsweetened shredded coconut, butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 8 Australian cuisine 320 cal/serving

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Ingredients

200 g (about 14 biscuits), crushed digestive biscuits
1 cup unsweetened shredded coconut
100 g, melted butter
1/2 cup sweetened condensed milk
150 g, chopped dark chocolate
1/3 cup heavy cream
1 cup fresh raspberries
1 tsp vanilla extract

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Instructions

Step 1: Line an 8x8 inch square pan with parchment paper. In a bowl, combine 200 g crushed digestive biscuits, 1 cup shredded coconut, 100 g melted butter, and 1/2 cup sweetened condensed milk. Mix until evenly combined.
Step 2: Press the biscuit mixture firmly into the base of the lined pan to form an even layer. Chill in the refrigerator for 20 minutes to set.
Step 3: In a small saucepan, heat 1/3 cup heavy cream over low heat until just simmering. Remove from heat and add 150 g chopped dark chocolate and 1 tsp vanilla extract, stirring until smooth and glossy.
Step 4: Pour the chocolate ganache evenly over the chilled biscuit base. Scatter 1 cup fresh raspberries on top, gently pressing them into the ganache.
Step 5: Refrigerate the slice for at least 2 hours until set. Cut into squares and serve chilled.