SWEET THINGS

New Zealand Lolly Cake

A classic no-bake Kiwi lolly cake with bright, chewy lollies, rolled in coconut and cut into colourful slices.

EASY

2 HOURS 10 MINS

16 SLICES

ABOUT THE RECIPE

For me, lolly cake tastes like childhood. Malt biscuits, condensed milk and butter make the fudgy base, with bright, chewy pieces of Explorer lolly folded through it. Despite the name, it never goes near an oven. It is shaped into a log, rolled in coconut and chilled until firm. Every slice is slightly different, which is half the fun.

THE RECIPE

Ingredients

250g malt biscuits

100g butter, softened

1 tsp vanilla essence

200g sweetened condensed milk, about ½ a tin

Pinch of fine salt

1 packet Explorer lollies, chopped into bite-sized pieces

Desiccated coconut, for rolling

Method

1.

Place the malt biscuits in a food processor and pulse to fine, even crumbs. Alternatively, seal them in a sturdy bag and crush with a rolling pin.

2.

In a large bowl, beat the softened butter, sweetened condensed milk, vanilla and salt until smooth and well combined.

3.

Add the biscuit crumbs and stir until completely coated. Gently fold through the chopped Explorer lollies, distributing them evenly so every slice gets plenty of colour.

4.

Transfer the mixture to a sheet of baking paper. Use the paper to press and roll it into a firm, even log. Roll the log in desiccated coconut until well coated, then wrap it in the baking paper.

5.

Refrigerate for 2–3 hours, or until firm. Unwrap and trim the ends if you would like a neater finish, then cut into 16 even slices, or as many as you would like. The offcuts belong to the cook.

SAMANTHA'S NOTES

The lollies matter

Shape then chill

Coconut, or not

Explorer lollies give lolly cake its classic look and chew. If you cannot find them, use Fruit Puffs or another firm, foam lolly with a similar texture.

Use the baking paper to press the mixture into a compact, even log. A loose roll is more likely to crumble, while a firmly shaped one will give you clean, satisfying slices.

Desiccated coconut is the traditional finish and helps keep the outside from feeling sticky. You can leave it off, but expect a slightly stickier exterior.

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