Easy Lolly Cake Recipe
A classic no-bake Kiwi treat, this lolly cake is made with biscuits, fruit puffs, condensed milk, and coconut. Easy to prepare, it’s a colorful and nostalgic dessert loved by all ages.
Print Pin Servings: 12 slices
Calories: 300kcal
Cost: 10$
Equipment
- 1 Large mixing bow (For combining ingredients)
- 1 Food processor (For crushing biscuits (optional))
- 1 Loaf pan (Optional for shaping, or roll manually)
- 1 Sharp knife (For slicing fruit puffs and cake)
- 1 Measuring cups/spoons (For precise ingredient measurement)
- 1 Plastic wrap (For shaping and chilling the log)
- 1 Small bow (For rolling in coconut)
Ingredients
- 250 grams Malt biscuits - Crushed finely
- 180 grams Fruit puffs - Cut into halves or quarters
- 395 grams Sweetened condensed milk - One can
- 100 grams Butter - Melted
- 1 teaspoon Vanilla extract - Optional for extra flavor
- 50 grams Desiccated coconut - For coating the log
Instructions
- Crush biscuits finely using a food processor or in a plastic bag with a rolling pin.
- Cut fruit puffs into halves or quarters and freeze for 20 minutes for easier cutting.
- Melt butter gently and mix with condensed milk and vanilla extract. Cool slightly before combining.
- Mix crushed biscuits into the butter-condensed milk mixture. Fold in fruit puffs in batches.
- Shape the mixture into a log, roll it in desiccated coconut, and wrap tightly in plastic wrap.
- Chill in the refrigerator for at least 4 hours or overnight. Slice and serve when firm.
Nutrition
Serving: 80g | Calories: 300kcal (15%) | Carbohydrates: 38g (13%) | Protein: 3g (6%) | Fat: 15g (23%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 20mg (7%) | Sodium: 140mg (6%) | Potassium: 150mg (4%) | Fiber: 1g (4%) | Sugar: 25g (28%) | Vitamin A: 250IU (5%) | Calcium: 80mg (8%) | Iron: 1mg (6%)