Lolly cake is a kiwi classic. So easy to make and a crowd pleaser at kid’s parties. I always whip up a big batch making the most of the open tin of condensed milk. I cut it thinly so the sugar hit isn’t too high. I store mine in the freezer once sliced ready to pull out when needed.

Lolly Cake

Ingredients:

2 packets of eskimo or fruit puff lollies (packets usually 190g each)
2 packets of Malt biscuits (packets usually 250g each)
240g Butter
1 can sweetened condensed milk
2 cups Desiccated coconut

Method:

Soften the butter and slightly warm the condensed milk together in a large mixing bowl by popping it in the microwave on medium for about 30 secs.

Cut or break the lollies into smaller pieces.

Crush the biscuits.

Add the lollies and biscuits to the mixing bowl of butter and condensed milk. Mix together well.

With clean slightly wet hands form two log shapes from the mixture. Place on baking paper and cover in coconut.

Wrap the baking paper around the log and twist the ends shut. Leave in the fridge for at least an hour. Slice into thin slices.

Store cut lolly cake in the fridge or freezer.