Here in Melbourne, Australian people I’ve talked to don’t know what lolly cake is. If you’re from New Zealand no doubt you have eaten it, seen it in the bakeries and love it like me. I had a major craving for it when I was pregnant as well as heaps of other food from New Zealand which I couldn’t buy here in Melbourne at the supermarket.
So we went to the kiwi shop in Weribee (west Melbourne) to see what we could find and they had Malt biscuits and Eskimo lollies which I needed to make the lolly cake.
We also bought Iced Animal biscuits, Jet planes, Speights beer (ew, not for me) Cookie Time cookies. These are the little things you take for granted when you live in NZ. Like TOFFEE POPS are my all time fave biscuit but can’t buy them here.They have copied versions but they’re just not the same! (lolly cake pic from binn inn)
Lolly cake is perfect for kids parties, or an afternoon treat. This process is so easy children can help out too!
Lolly Cake Recipe
- 2 x Packets of Malt Biscuits
- 1 Tin Condensed Milk
- 100g Butter
- 1 x Packet of Eskimos
- Desiccated Coconut
Crush biscuits in a ziplock bag with a rolling pin or a food processor if that’s easier. Let children use a rolling pin and smash those biccies up!
Add the can of condensed milk
Melt the butter and then pour that in too
Cut up eskimos into small pieces
Add to mix, stir thoroughly.
Lay out some cling wrap and sprinkle with desiccated coconut
Roll the mix into a log shape on top of the coconut. Make sure all of the outside is covered in the coconut.
Wrap in cling wrap and put in fridge to set for about 7 hours
Once its set, cut it up and serve.