Lolly Cake
This kiwi lolly cake is a classic New Zealand treat. With just five ingredients is easy to make and even easier to eat. Perfect for kids and kids at heart.
Servings: 2 cake/logs, with approx. 8 slices each.
Equipment
- Stick/immersion blender with chopping bowl attachment or food processor *optional
Ingredients
- 1 packet (250gms) Malt biscuits *see notes for possible substitutes
- 1 packet (150gms) Fruit puffs or Explorer lollies *see notes for possible substitutes
- ½ cup (125gms) Unsalted butter
- ½ tin (200gms) Sweetened consended milk
- ½ cup (40gms) Dessicated coconut
Instructions
- Break up the biscuits and blitz them into crumbs in a food processor. Slice the fruit puffs in half. Add the fruit puffs to the biscuit crumbs.
- Put the butter into a microwave proof jug or bowl and melt the butter in the microwave. Add the sweetened condensed milk and mix well.
- Add the butter and condensed milk to the biscuit crumbs and fruit puffs. Mix well.
- Divide the mix in two on some grease-proof paper. Shape each mix into a short log. Put the coconut into a shallow tin (a brownie tin works well) and roll it in the coconut to coat the outside.
- Layout some cling film and wrap the log firmly in the cling film. Repeat with the other log. Chill in the fridge for at least an hour.
- Once set slice into thick slices and enjoy!
Notes
Storage:
In an airtight container in the fridge for up to one week.
Wrapped in cling film in an airtight container in the freezer for up to three months.
See the full post for ingredients substitutions outside New Zealand.