Adapted from Cookbook:Lolly Cake (Wikibooks) by Wikibooks contributors
Photo: "Lolly cake (2792116118).jpg" by brent simpson from Auckland, New Zealand/Aotearoa, CC BY-SA 2.0
★ 0.0
- Difficulty:
- Easy
lolly cakenew zealandno-bakefruit puffsmalt biscuits
Ingredients
Serves 1
250 g
malt biscuits, 1 packet
1 pinch=
cinnamon, optional
120 g
butter, 1.5 sticks
200 g
condensed milk, ½ can or 7 ounces
180 g
Fruit Puffs, 1 packet
shredded coconut
Method
- Crush the biscuits. They don't need to be a fine dust—some pieces can be left partially-crushed to give the cake a nicer texture.
- Mix in cinnamon, if you want it.
- Warm the butter and condensed milk in the microwave for 30 seconds until the butter is very soft. It's okay if the butter melts a bit.
- Cut the fruit puffs in half if you want or leave them whole.
- Mix the fruit puffs with the crushed biscuits, then add the butter and condensed milk. Mix well.
- Roll the mixture into a log shape, or roll small amounts into little balls.
- Roll the log or balls in the shredded coconut until completely covered.
- Place on a tray and cover with plastic wrap to keep moist. Chill for several hours in the fridge until hardened.
- Cut cake while still cold before it warms up again.
