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New Zealand, Oceania

Lolly Cake

New Zealand's no-bake party favourite: crushed malt biscuits, butter and condensed milk studded with colourful fruit lollies, rolled in coconut and sliced.

ServingsServes 2
Total cooking time15 min
Chilling+ 2 h
DifficultyEasy
About servingsChewy lollies are a choking risk for children under 4; cut slices small for little ones.

Method

  1. Put the biscuits in a sturdy zip-lock bag, squeeze out the air and crush them with a rolling pin into fine crumbs, leaving a few pea-sized pieces for texture. Tip into a large bowl.

    Add in this stepPlain malt biscuits (wheat malt tea biscuits) 80 g

  2. Put the butter and condensed milk in a 14 cm saucepan over low heat and stir for , just until the butter has melted and the mixture is smooth. Don't let it boil, or the condensed milk catches on the bottom.

    Add in this stepButter 35 gSweetened condensed milk 60 g

    low heat

  3. Take the pan off the heat and let the mixture cool for . If it is still hot when it meets the lollies, they melt and the colours smear.

  4. Pour the butter mixture over the crumbs and mix with a spoon until all the crumbs are moist. Add the lollies (cut large ones in half with oiled scissors) and knead with your hands until evenly spread and the mixture holds together like stiff dough.

    Add in this stepSoft fruit lollies (chewy, marshmallow-style, assorted colours) 55 g

  5. Scatter the coconut over a sheet of baking paper. Shape the mixture into a log about 15 cm long, roll it in the coconut until coated all over, then wrap it tightly in the paper and twist the ends.

    Add in this stepDesiccated coconut 18 g

  6. Refrigerate for , until firm. Cut into 1.5 cm slices with a sharp knife dipped in hot water and wiped dry.

Cook's tip

If the mixture is too crumbly to hold, add a teaspoon of extra condensed milk; if too sticky, add a few more crumbs. Cutting with a hot, dry knife gives clean slices with the lollies showing. It keeps for a week in an airtight container in the fridge.

Cooking it at camp

There is no baking, so it's ideal to make at home the day before and carry wrapped in the cooler; slice it at the campsite. On a camp stove, melt the butter and condensed milk in a small pot over the lowest flame and stir constantly, then chill the log in the cooler for at least 3 hours.