If you know, you know.
Lolly Cake is most definitely a Kiwi favourite and living in Australia has almost made it near impossible to indulge in this nostalgic delicacy.
Made with Pascal Eskimo lollies only found here in shops dedicated to New Zealand imports (and they are hard to get to!) means that I probably only get to make it about once a year. Oh but what a trip down memory lane when I do. I introduced my Aussie mates to it and they of course love it.
Once you get your hands on the ingredients it is really easy to make. Chuck it in the fridge for a few hours and you’re ready to indulge.
We get our Kiwi products from the Kiwi Pacific Store in Laverton North and sometimes if you’re lucky you’ll find them in the international section at some supermarkets.
Enjoy!
Lolly Cake
Ingredients
250g Malt Biscuits (I use Coles version but Griffins are the best)
190g eskimo lollies (or alternatively fruit puffs are OK)
100g butter, melted
1/2 can of sweetened condensed milk
1/2 – 3/4 cup desiccated coconut
Method
- Put biscuits in a food processor and blitz until they resemble breadcrumbs. Place in a mixing bowl.
- Cut lollies in to 1cm size pieces and add to biscuit mixture along with the melted butter and condensed milk. Fold mixture until combined.
- Turn mixture out on to a clean piece of baking paper. Use edges and roll mixture to form a log.
- Roll the log in desiccated coconut and then put mixture in the fridge for at least a few hours until firm. Serve in slices.
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