Lolly Cake
Photo: brent simpson from Auckland, New Zealand/Aotearoa, CC BY-SA 2.0
Lolly cake is a no-bake New Zealand sweet made by folding chewy Fruit Puffs, which are firm, fruity marshmallows, into crushed malt biscuits bound with butter and condensed milk. Leaving some biscuit pieces coarse gives the slices a pleasing crumbly bite against the soft lollies. A coat of shredded coconut finishes the log, and the whole thing needs only a microwave, a fridge and a few hours of patience.
Instructions
Crush the malt biscuits, but not to a fine dust. Leave some pieces partly intact so the finished cake has a bit of texture.
Stir in the pinch of cinnamon if you want it.
Warm the butter and condensed milk together in the microwave for 30 seconds, until the butter is very soft. It is fine if some of the butter melts.
Cut the Fruit Puffs in half, or leave them whole if you prefer.
Mix the Fruit Puffs into the crushed biscuits, then pour in the butter and condensed milk. Stir until everything is evenly coated.
Shape the mixture into a log, or roll small amounts into little balls. Roll the log or balls in shredded coconut until completely covered.
Place on a tray, cover with plastic wrap to keep the surface moist, and chill in the fridge for several hours until firm.
Cut the cake while it is still cold, before it has a chance to soften again.
Make it personal.
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