Line the base and sides of a 16.5cm x 26cm lamington pan with baking paper, letting the sides overhang.
Chop the marshmallow eggs into quarters.
Place the chocolate and coconut oil into a heatproof, microwave-safe bowl and heat, uncovered, on medium (50% power), stirring every 30 seconds with a metal spoon, for 3-4 minutes or until the chocolate and coconut oil has just melted (or you can also use a double boiler on the stove).
Remove from the microwave and stir until smooth.
Stir through the speckled eggs, marshmallow eggs, mini Cadbury Creme Eggs and raspberry lollies.
Working quickly, spread the mixture into the prepared lamington pan and sprinkle with the remaining speckled eggs.
Place into the fridge for 2 hours or until completely set.
Use a sharp knife to cut into slices.