Lolly Cake
A quick, easy, sweet Kiwi Classic. This no-bake snack is sure to go down a treat!
servings12 slices
Ingredients
- 250 grams malt biscuits (crushed)
- 200 grams sweetened condensed milk (½ tin)
- 113 grams butter (melted)
- 150 grams fruit puff lollies (sweets or candies -1 packet)
- ½ cup desiccated coconut
Instructions
- 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.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Notes
The lolly cake can be rolled out into a log or pressed into a square or rectangle cake tin. If you are using a cake tin, line the tin with baking paper or cling film for ease of removal.
Fruit Puffs can be substituted with any sort of marshmallow type lolly/sweet/candy. I would even think that chocolates or nougat would work well.
Malt biscuits are used as a base, but I’m fairly certain that Marie biscuits, tennis biscuits, speculoos biscuits, shortbread, and digestives would work well in a pinch.
Butter can be substituted with baking margarine or vegan alternatives.
Nutrition
Serving: 1g | Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Sodium: 83mg