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Lolly Cake

You don’t get any more Kiwi than Lolly Cake in New Zealand! Only a handful of ingredients to make this delicious sweet treat!

Lolly Cake Recipe NZ

Lolly Cake Recipe NZ

When it comes to simplicity with baking, Lolly Cake is it! It’s a favourite with any kind or morning tea, afternoon tea or kids birthday party! It’s also a perfect recipe for kids to make as you don’t need to use the oven.

Easy Lolly Cake

This recipe takes only a few minutes to make and it’s almost impossible to get it wrong. You only need a handful of ingredients – malt biscuits, butter, sweetened condensed milk, Explorer lollies and desiccated coconut to make the most delicious sweet treat!

If you haven’t made Lolly Cake or Lolly Log in years, give it another go, it’s so nostalgic and completely delicious!

How to Make Lolly Cake

History of NZ Lolly Cake

Recipes for Lolly Cake or Lolly Log popped up around the 1940s in New Zealand but it wasn’t widely available to buy in places like the supermarket until the 60s. It’s a no bake fridge cake with the main ingredient being lollies (candy), usually Explorers (Eskimos) or Fruit Puffs which are a firmer type of marshmallow. Other ingredients include Malt biscuits, butter, sweetened condensed milk and desiccated coconut to cover the outside.

Everyone in New Zealand knows Lolly Cake, you can still find it in most bakeries, cafes and supermarkets.

Lolly Cake

Lolly Cake Variations

Here are a few fun variations and switch ups for the classic Lolly Cake Recipe!

Switch Malt Biscuits with:

  • Super Wines
  • Krispy Biscuits
  • Digestives

Switch Explorer (Eskimo) Lollies with:

  • Licorice All Sorts
  • Pineapple Lumps
  • Chocolate Fish

More Lolly Cake Recipes

Lolly Slice

This recipe can be made into a slice by pressing the mixture into a lined square pan. Sprinkle the top with 1/3 cup of desiccated coconut and place into the fridge to set. After 4 hours remove it from the pan and slice into square with a sharp knife.

Lolly Cake Balls

To make Lolly Cake Balls take spoonfulls of the lolly cake mixture and roll it into ball. These can be as small or big as you would like but about 2 Tbsp is great! Roll the lolly cake ball in desiccated coconut and place on a lined tray in the fridge to set for about 1 hour.

Lolly Cake Cheesecake

This lolly cake recipe can be used as a base for cheesecake! Press the lolly cake mixture into a lined springform cake pan. Top with a simple no bake cheesecake filling and refrigerate for at least 6 hours or overnight.

Lolly Cake Ingredients

Lolly Cake Ingredients

250g / 9oz Malt Biscuits Other biscuits or cookies can be used if you don’t have malt biscuits.
1/2 Cup / 1 Stick / 113g Butter – Melted
1/2 can / 200g / 7oz Sweetened Condensed Milk The recipe can be doubled to use the whole can or the other half can be frozen in an airtight container or freezer bag for later use.
150g Pascal Explorers (Eskimos) – Fruit puffs or any other type of marshmallow type lolly or candy can be used here.

How to Make Lolly Cake

Using a food processor or a large bag with a heavy based object like a frying pan or rolling pin, crush the biscuits into fine crumbs. If you want a little crunch to the lolly cake leave a few pieces a little bigger.

Transfer the biscuits crumbs to a large mixing bowl.

Biscuits in food processor

Melt your butter in the microwave or in a small saucepan.

Take your Explorer Lollies (Eskimos) and cut them into thirds.

Pour the melted butter and sweetened condensed milk into the bowl with the biscuit crumbs. Use a wooden spoon or silicone spatula to fold the ingredients together until combined.

Add the Explorer Lollies (Eskimos) into the bowl and fold through.

Tip the Lolly Cake ingredients out onto a piece of non stick paper and shape it into a long cylinder. Alternatively you can add it to a square baking pan to make it into a Lolly Cake Slice.

Sprinkle the lolly cake on all sides with the descicated coconut, pressing it in so it sticks to the sides.

Roll the non stick paper up around the lolly cake so it keeps its shape and place into the fridge for at least 4 hours or the freezer for 30 minutes if you can’t wait that long!

Common Questions about Lolly Cake

How long does Lolly Cake keep for?

Lolly Cake will keep for up to 1 week in the fridge. Make sure to keep it in an airtight container or bag to stop it drying out. If you would like to keep it longer it can be frozen for up to 3 months, just let it defrost before eating.

Can I double the Lolly Cake recipe?

Yes! Using up half a can of condensed milk can be very annoying so I will usually double the recipe to use the whole can. You can always freeze the extra lolly cake or pass it on to friends or family!

Do I have to use Coconut?

I know many people hate the flavour of coconut so if that is you, you can leave it out. Instead of coconut I would suggest rolling the lolly cake it come crushed malt biscuits for a delicious crunch and also a decretive touch!

Other New Zealand Recipes

Lolly Cake

Lolly Cake

Yield: 15 Slices
Prep Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 10 minutes

You don’t get any more Kiwi than Lolly Cake in New Zealand! Only a handful of ingredients to make this delicious sweet treat!

Ingredients

  • 250g / 9oz Malt Biscuits
  • 113g / 1/2 Cup / 1 Stick Butter
  • 1/2 Can / 200g / 7oz Sweetened Condensed Milk
  • 150g / 1 Packet Explorer (Eskimo) Lollies
  • 1/2 Cup Desiccated Coconut

Instructions

  1. Using a food processor or a large bag with a heavy based object like a frying pan or rolling pin, crush the biscuits into fine crumbs. If you want a little crunch to the lolly cake leave a few pieces a little bigger.
  2. Transfer the biscuits crumbs to a large mixing bowl.
  3. Melt your butter in the microwave or in a small saucepan.
  4. Cut the lollies into thirds.
  5. Pour the melted butter and sweetened condensed milk into the bowl with the biscuit crumbs. Use a wooden spoon or silicone spatula to fold the ingredients together until combined.
  6. Add the Explorer Lollies (Eskimos) into the bowl and fold through.
  7. Tip the Lolly Cake ingredients out onto a piece of non stick paper and shape it into a long cylinder. Alternatively you can add it to a square baking pan to make it into a Lolly Cake Slice or roll it into balls to make Lolly Cake balls.
  8. Sprinkle the lolly cake on all sides with the desiccated coconut, pressing it in so it sticks to the sides.
  9. Roll the non stick paper up around the lolly cake so it keeps its shape and place into the fridge for at least 4 hours or the freezer for 30 minutes if you can’t wait that long!
  10. Take the lolly cake out of the paper and slice it into 2-3cm slices and it's ready to be served!

Storing the Lolly Cake

The lolly cake can be stored in the fridge for up to 1 week. Keep it in an airtight container or bag. If you would like to keep it for longer it will need to be frozen. Place the lolly log in an airtight container and into into the freezer for up to 3 months. Make sure to let it defrost before serving!

Notes

Lolly Slice

To make lolly slice press the lolly cake mixture into an even layer in a lined square baking pan. Sprinkle the top with 1/3 cup of desiccated coconut and place it into the fridge for 4 hours to set. Slice into squares and enjoy!

Lolly Cake Balls

Roll 2-3 Tbsp of the lolly cake mixture into balls with clean and dry hands. Cover with desiccated coconut and place into the fridge for 1-2 hours to set.

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Nutrition Information:
Yield: 15 Slices Serving Size: 1 Slice
Amount Per Serving: Calories: 166Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 111mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 2g

Nutrition information is estimated and not always correct

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