Lolly Cake

5 from 1 vote

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!

Prep Time30

Chilling;4

Total Time4 30

Course: Dessert, Snack

Cuisine: New Zealand

Servings: Slices

Calories: 139kcal

Author: Emma Burton

Ingredients

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)

Metric - US Conventional

Instructions

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.

Video

Notes

*If you can't get your hands on malt biscuits, you can use arrowroot biscuits, digestives, etc. Or switch it right up and use gingernuts or make a chocolate version with Oreos.

**If you can get your hands on Explorer lollies you can replace with any other soft lolly. No hard or chewy lollies. I used a mixture of chopped up marshmallows and sherbet fizzes. What you use if entirely up to you.

Nutrition