- Lolly Cake Ingredients
- Lolly Variations
Lolly Cake is a kiwi favourite treat that has been enjoyed for generations. Part of it's appeal is that it's so easy to make, anybody can do it!
This delicious cake is always a hit at kid's birthday parties, Christmas celebrations or whip one up for an after-school or weekend sweet treat.
1. Lolly Cake Ingredients
- 120 g. butter, melted
- 250 g. (1 packet) malt biscuits, crushed
- 1/2 tin (200 g.) sweetened condensed milk
- 180 g. fruit puff sweets, roughly chopped
- Dessicated coconut
Put the malt biscuits into a resealable plastic bag and smash them with a rolling pin. Then roll them out until they are basically rough crumbs.
Put the butter in the microwave for a few seconds or a saucepan on the stove until it melts.
Mix together the butter, biscuits, condensed milk and fruit puffs in a large bowl.
Take the mixture out of the bowl and put it on a tray, then shape it into a log.
Sprinkle coconut over the top and sides of the log until you have covered it all.
Refrigerate the lolly cake log until it's firm (about 4 hours) and serve by slicing it into rounds. If you can't wait for 4 hours, put the lolly cake in the freezer for about 25-30 minutes.
Alternatively, you can add the cake mixture into a lined tray and sprinkle the coconut over the top, or roll the mixture into balls and roll each one in coconut.
Store your lolly cake in the fridge in an air-tight container and it should last for up to a week.
3. Lolly Variations
If you're feeling adventurous, get a little creative and try adding some different lollies into your lolly cake.
Some other lollies you might like to try include:
The above image is Lolly Cake made with Empire Rainbow Bars. These are great because they are such bright, vibrant colours, and they taste amazing.