No-Bake Lamington Slice with Coconut and Chocolate
A no-bake twist on the traditional Australian lamington featuring a chocolate biscuit base topped with coconut-coated sponge squares drizzled with chocolate. This australian-inspired desserts ready in about 20 minutes layers crushed digestive biscuits, melted unsalted butter, cut into 1-inch cubes sponge cake 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.
Ingredients
- 200 g crushed digestive biscuits
- 100 g melted unsalted butter
- 300 g cut into 1-inch cubes sponge cake
- 1 cup desiccated coconut
- 150 g chopped dark chocolate
- 1/4 cup sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Step 1: In a medium bowl, mix 200 g crushed digestive biscuits with 100 g melted unsalted butter until combined. Press mixture firmly into the base of a 9x9-inch square pan to form the biscuit base. Refrigerate for 30 minutes to set.
- Step 2: Meanwhile, in a heatproof bowl over simmering water, melt 150 g chopped dark chocolate with 1/4 cup sweetened condensed milk and 1 tsp vanilla extract, stirring until smooth and glossy.
- Step 3: Remove the biscuit base from the fridge. Dip each 1-inch sponge cake cube (300 g total) into the warm chocolate mixture, then roll immediately in 1 cup desiccated coconut to coat. Place coated cubes on top of the biscuit base in a single layer.
- Step 4: Drizzle any remaining chocolate over the lamington cubes. Refrigerate for at least 2 hours before slicing into squares and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Lamington Slice with Coconut and Chocolate take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Lamington Slice with Coconut and Chocolate?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Lamington Slice with Coconut and Chocolate?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Lamington Slice with Coconut and Chocolate for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Lamington Slice with Coconut and Chocolate?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
