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Lolly Cake Recipe

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4.2 from 61 reviews

  • Author: Ava
  • Total Time: 3 hours 25 minutes
  • Yield: 12 servings

Description

Lolly Cake is a beloved New Zealand no-bake dessert featuring crushed plain biscuits and chewy fruit-flavored marshmallow lollies combined with sweetened condensed milk and butter. This mixture is shaped into a log, coated in desiccated coconut, chilled until firm, then sliced into sweet, nostalgic rounds perfect for afternoon tea or a delightful treat.

Ingredients

Main Ingredients

  • 250 g plain biscuits, crushed
  • 1 1/2 cups fruit-flavored chewy lollies (marshmallow-style), chopped
  • 395 g (1 can) sweetened condensed milk
  • 100 g unsalted butter
  • 1/2–3/4 cup desiccated coconut

Instructions

  1. Prepare the biscuit base: Place the crushed plain biscuits into a large mixing bowl, ensuring they are evenly broken into small pieces for a consistent texture.
  2. Add the lollies: Chop the fruit-flavored chewy marshmallow lollies into bite-sized pieces and mix them thoroughly with the crushed biscuits to distribute sweetness and flavor evenly.
  3. Melt butter and condensed milk: Over low heat, gently melt the unsalted butter together with the sweetened condensed milk in a saucepan, stirring continuously until the mixture becomes smooth and homogenous, taking care not to burn.
  4. Combine wet and dry ingredients: Pour the warm butter and condensed milk mixture over the biscuit and lolly mixture, stirring carefully to ensure everything is well combined and coated.
  5. Prepare the coconut bed: Lay out a sheet of baking paper on a flat surface and sprinkle a generous layer of desiccated coconut over it to prevent sticking and add a final coconut crust.
  6. Shape the log: Spoon the combined mixture onto the coconut-covered baking paper and use your hands or a spatula to shape it into a firm log shape.
  7. Coat the log: Roll the log in the desiccated coconut until fully covered, creating a coconut crust on all sides for texture and flavor.
  8. Chill to set: Wrap the coconut-coated log tightly in baking paper and refrigerate for 2 to 3 hours, or until the cake is firm enough to slice cleanly.
  9. Slice and serve: Once chilled and set, remove the wrapping and slice the log into rounds. Serve chilled as a sweet snack or dessert.

Notes

  • Lolly Cake is best kept refrigerated and can be stored for up to 5 days.
  • You can substitute the fruit-flavored chewy lollies with any marshmallow-style candy of your choice.
  • Use plain biscuits like Marie or tea biscuits for an authentic texture and flavor.
  • Adjust the amount of desiccated coconut for coating based on personal preference.
  • This recipe is a traditional Kiwi favorite, wonderful for potlucks and afternoon teas.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: New Zealand

Find it online: https://quickandsweetrecipes.com/lolly-cake-recipe/