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 (½ Tin)
- 110g g Butter (½ Cup)
- ½ teaspoon Vanilla Extract
- 180 g Explorer (previously known as Eskimo or fruit puff) Lollies**, Chopped (1 Packet)
- ½ cup Desiccated or shredded coconut (45g)
- Crush the malt biscuits to a fine crumb in a food processor or by hand using a rolling pin.
- Chop the Explorer (or any soft lolly you are using) into small chunks.
- Melt the sweetened condensed milk, butter and vanilla extract together in a medium sized saucepan.
- Remove from the heat and add in the crushed malt biscuits and and chopped lollies and stir together until combined.
- Once combined (the mixture should be stiff), turn out onto a clean surface and form a long log (or two shorter logs). Use your hands to tightly pack it together.
- Roll logs in coconut and make sure they are covered all over. Wrap in cling film and chill for at least 1 hour. I chill for at least two or three to ensure easy slicing.
- When ready to serve cut into 2 cm thick slices.
- Store in an airtight container in the fridge for up to two weeks.
- Lolly cake can be frozen in advance.