You don’t get more Kiwi than the Lolly Cake. An absolute New Zealand classic party recipe, the Lolly Cake is a no bake recipe that is filled with, well, lollies!
If you grew up in NZ or even visited NZ for a party, there’s a good chance you have had (or at least tried) the infamous Lolly Cake.
If you haven’t heard of this typically ‘kids’ treat, then let me enlighten you.
Lolly Cake is a no bake dessert that only uses five ingredients. Crushed malt biscuits, sweetened condensed milk, vanilla extract (optional), coconut and of course, LOLLIES.
Not any lolly mind you. Traditionally they must be Explorer Lollies (previously known as Eskimo lollies or NZ Emos). They are pink, yellow, white and green lollies with a very distinctive taste and mouth feel.
There really isn’t anything quite like these lollies.
As I am living in Australia now, finding these Explorer lollies is a difficult feat. So… I say hang the rules! Lolly Cake is meant to be a fun dessert, so lets make it fun by switching up the ingredients slightly.
I call this an adapted version of the traditional Lolly Cake.
I will write the recipe for a traditional lolly cake so you have the actual recipe and if you can get your hands on the correct ingredients. I will also include substitutes for those who cannot get their hands on Explorer lollies and malt biscuits.
I actually served this ‘adapted’ lolly cake to expat Kiwi’s here in Australia and they absolutely loved it! So trust me, even if you can’t use the ‘traditional’ ingredients, you will still love this recipe!
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- 250 g Malt Biscuits*, Crushed
- 200 g Sweetened Condensed Milk (1/2 Tin)
- 110g g Butter (1/2 Cup)
- 1/2 tsp Vanilla Extract
- 180 g Explorer (Eskimo or fruit puff) Lollies**, Chopped (1 Packet)