Pre-heat fan-forced oven to 175C (350F).
In a mixing bowl combine eggs with macadamia milk, macadamia oil, sweetener and vanilla. Add coconut flour, baking powder and macadamias and mix to combine well.
Pour into a small square slice tin. Bake in oven for 20 minutes or until cooked through. Allow to completely cool.
Meanwhile, take out ice cream from freezer to soften.
Prepare chocolate coating. In a small mixing bowl combine melted coconut oil, milk, sweetener and cacao powder. Whisk to combine well. Set aside to slightly thicken (or place in fridge to slightly thicken).
In a mixing bowl combine softened ice cream with macadamias and return to freezer to firm up.
Prepare raspberry topping by mashing raspberries with a fork to make a crush.
Once cake is cooled, cut into square slices. Set up bowls of chocolate coating next to a bowl of coconut and a lined tray. Dip each square of cake into chocolate coating and then coat in coconut and place onto tray.
Repeat until all cake is used up. Transfer tray to fridge for chocolate to firm.
When ready to serve, layer each serving plate with a lamington square and top with a generous scoop of ice cream. Top with a generous spoonful of crushed raspberries and finish with a second lamington square. Serve immediately.