No-Bake Lamington Slice with Coconut and Chocolate Glaze

By AislePrompt Editorial · ·

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 developed and reviewed.

A twist on the classic Australian lamington, this no-bake slice layers sponge-like cake crumbs with coconut and is topped with a rich chocolate glaze. This Australian-inspired recipe, ready in about 15 minutes, layers sweetened shredded coconut, sweetened condensed milk, unsalted butter, melted 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 230 calories and feeds 12, 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 Serves 12 Australian cuisine 230 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Place 200 g plain biscuits in a food processor and pulse until fine crumbs form. Transfer crumbs to a large bowl and mix in 1 cup sweetened shredded coconut, 1/2 cup sweetened condensed milk, and 1/4 cup melted unsalted butter until combined into a moist mixture.
  2. Step 2: Press the mixture firmly into a lined 8x8-inch (20x20 cm) square pan, smoothing the surface. Refrigerate for 30 minutes to set.
  3. Step 3: In a medium bowl, sift together 1/4 cup cocoa powder and 1 cup icing sugar. Stir in 1/3 cup boiling water and 1 tsp vanilla extract until smooth.
  4. Step 4: Melt 100 g chopped dark chocolate in a double boiler or microwave until glossy. Stir the melted chocolate into the cocoa glaze mixture until fully combined.
  5. Step 5: Pour the chocolate glaze evenly over the chilled biscuit base, spreading to cover. Sprinkle extra shredded coconut on top if desired.
  6. Step 6: Refrigerate for at least 2 hours until set. Cut into squares and serve as a luscious no-bake Australian-inspired dessert.

Related recipes