Lolly cake is a quick, easy, no-bake slice. A true New Zealand classic. The perfect homemade treat for the sweet tooth!
Lolly cakes or slices can be found in almost every single supermarket, bakery, and some dairies (convenience store) across New Zealand.
The exact origin of this classic New Zealand confectionary is unknown. But it has been around since the 1940s and has been widely available in supermarkets since the 1960s.
The first time I tried a lolly cake I was instantly reminded of the Marie Biscuit Fudge that I made growing up. Which is a biscuit-type fudge made with Marie Biscuits, butter, icing and cocoa powder.
Why You Will Love a Lolly Cake
- It's quick, it's easy, it's sweet and tasty.
- It will remind you of your childhood.
- It's a delicious biscuit fudge reminiscent of a chocolate salami or a chocolate biscuit fudge.
- It will be a hit at any get-together!
Looking for another no-bake slice or treat that features biscuits and coconut? Why not check out my dadelfingers (date fingers) or date slice?
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
- Malt Biscuits - I like to use Griffin's malt biscuits. In a pinch, I think that Lotus Biscoff Biscuits would work absolutely fantastic in the recipe.
- Butter - adds a nice flavour to the biscuit fudge.
- Condensed milk - adds sweetness to the biscuit fudge. Only half a tin is needed.
- Fruit Puffs or Explorers - these lollies (or candies or sweets as they would be called in other parts of the world) are softish and fruit-flavoured chewy marshmallows.
- Desiccated or shredded coconut - this is unsweetened and is made from shredding, flaking and drying coconut. This may also be called macaroon coconut
Need an idea for using up the rest of the condensed milk? Why not try out a half-batch of my condensed milk biscuits?
How to Make Lolly Cake
Step 1 - Crush the biscuits or process the biscuits until they are mostly fine.
NOTE - I like a couple of biscuit chunks in my lolly cake, giving a bit of crunch here and there.
Step 2 - Chop up the fruit puffs into halves or thirds.
Step 3 - Melt the butter in a large heat-proof container in the microwave or in a medium to a large pot on the stove.
Step 4 - Pour the condensed milk into the melted butter and mix until fully combined.
Step 5 - Toss in the biscuits and fruit puffs. Mix until everything is coated in the butter-condensed milk mixture.
Step 6 - Place the lolly cake mixture onto cling film (plastic wrap) or baking paper and roll it into a log. Unwrap the log and cover it with the coconut. Roll the log up again and place it in the fridge for 1 to 4 hours or until set. OR Press the mixture into an 8"x8" square cake tin that has been lined with cling film, top with the coconut, wrap with cling film and set in the fridge for 1 to 4 hours.
Step 7 - Once the lolly has set in the fridge, slice it and serve. Store in an airtight container in the fridge for up to a week, and in the freezer for up to 3 months.
Lolly Cake FAQ
"Lolly" is a New Zealand word for confectionary (also used in Australia), commonly known as "sweets" by the British or "candy" in North America.
It takes around 2 hours for a lolly cake to set in the fridge.
Lolly cake is from New Zealand, having first appeared in the 1940s and then becoming a regular in supermarkets across the country in the 1960s.
Lolly cake can be stored in the fridge for up to a week.
Yes! Lolly cake can be frozen for up to 3 months in an airtight container.
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- 250 grams malt biscuits crushed
- 200 grams condensed milk ½ tin
- 113 grams butter melted
- 150 grams fruit puff lollies sweets or candies -1 packet
- ½ cup desiccated coconut
- Place the biscuits in a food processor or blender to create biscuit crumbs. Alternatively, place the biscuits in a sturdy ziplock back and crush using a rolling pin.
- Cut the fruit puff lollies into halves or thirds.
- In a microwave-proof bowl melt the butter.
- Add the condensed milk to the butter and stir until there are no streaks of butter or condensed milk.
- Add the biscuits and lollies to the butter mixture and mix until there is no butter mixture left.
- Place the lolly cake mixture onto cling film (plastic wrap) or baking paper and roll into a log.
- Unwrap the log and cover it with the coconut. Roll the log up again and place it in the fridge for 1 to 4 hours or until set. OR Press the mixture into an 8"x8" square cake tin that has been lined with cling film, top with the coconut, wrap with cling film and set in the fridge for 1 to 4 hours.
- Slice the lolly cake into 20 or more pieces for serving.
Nutrition information is an estimate, accuracy of nutritional information for any recipe on this site is not guaranteed.. If scaling the recipe remember to scale your cook and bakeware accordingly.