Preheat oven to 175C (160C fan-forced). Line a 23x23cm square tin with non-stick baking paper.
In a bowl, combine melted Nuttelex, sugar, vanilla, salt and soy milk. Whisk to combine. Add flour and baking powder and whisk to form a smooth batter. Do not overmix!
Pour mixture into prepared tin and bake for 25 minutes or until a skewer inserted into the middle comes out clean.
Leave to cool in tin for 5 minutes and then turn out onto a rack and allow sponge to cool thoroughly.
Once cooled, split the sponge into half evenly with a serrated knife. Spread raspberry jam onto one side of the sponge.
Neatly place sponge layers back together (one on top of the other)
Cut the sponge into 18 squares (5cm x 5cm) and set aside in the refrigerator for 15 minutes whilst making the chocolate coating.
To prepare the chocolate coating, whisk all ingredients to combine well (mixture is quite thin).
Dip each sponge square into icing mixture and immediately roll in coconut. Repeat with remaining sponge squares. Store lamingtons in an airtight container in the refrigerator.