No-Bake Lamington Slice with Coconut and Raspberry Jam
A modern twist on the classic Australian lamington, this no-bake slice layers soft sponge, sweet raspberry jam, and shredded coconut for an easy, nostalgic dessert. This australian-inspired desserts ready in about 25 minutes layers unsalted butter, (180 g) powdered sugar, (25 g) unsweetened cocoa powder 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 300 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, cut into 1-inch cubes store-bought sponge cake
- 100 g unsalted butter
- 1 1/2 cups (180 g) powdered sugar
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 cup (120 ml) milk
- 1/2 cup (160 g) raspberry jam
- 1 cup (80 g) desiccated coconut
Instructions
- Step 1: Line an 8x8-inch (20x20 cm) square pan with parchment paper. Place 200 g store-bought sponge cake cubes evenly in the pan.
- Step 2: In a medium saucepan over low heat, melt 100 g unsalted butter with 1 1/2 cups (180 g) powdered sugar, whisking constantly until smooth. Add 1/4 cup (25 g) unsweetened cocoa powder and 1/2 cup (120 ml) milk, continuing to whisk until the chocolate sauce is glossy and thick enough to coat the back of a spoon, about 5 minutes.
- Step 3: Pour half of the chocolate sauce evenly over the sponge cubes, gently folding to coat. Spread the 1/2 cup (160 g) raspberry jam evenly over the chocolate-coated sponge layer.
- Step 4: Pour the remaining chocolate sauce over the jam layer and spread evenly. Sprinkle 1 cup (80 g) desiccated coconut generously on top, pressing lightly to adhere.
- Step 5: Refrigerate the slice for at least 3 hours or until firm. Cut into squares and serve chilled as a nostalgic Australian treat.
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 Raspberry Jam take to make?
Total time is about 25 minutes (15 min prep + 10 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 Raspberry Jam?
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 Raspberry Jam?
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 Raspberry Jam 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 Raspberry Jam?
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.
