Lolly Cake

Makes 10 servings
Prep time: 15 mins + refrigerate 1 hour

Get ready for the weekend with this scrumptious twist on the Kiwi classic. Chock-full of colourful fruit puffs and cheeky chocolate fish, everyone will be heading back for seconds!

Tips & Tricks
  • Press your lolly cake mixture into a standard size slice tray and sprinkle over your coconut to make a lolly cake slice!

Ingredients

  • 1 x 250g pack malt biscuits
  • ½ pack Pams Fruit Puffs
  • ½ pack Pams Baby Chocolate Fish
  • 120g Pams Pure Butter
  • ½ cup Pams Sweetened Condensed Milk
  • ½ cup Pams Desiccated Coconut

Method

  1. Add the malt biscuits to a food processor and blitz until they resemble a fine crumb. Alternatively place the biscuits in a zip lock bag and crush the biscuits with a rolling pin. Transfer into a large mixing bowl.
  2. Chop the fruit puffs and chocolate fish into small pieces. Add to the biscuit mix and stir to combine.
  3. Melt the butter and condensed milk together in a small pot over medium-high heat. Pour over the biscuit mixture and stir to combine.
  4. Pour the mixture onto a clean surface and use your hands to mold it into a log shape, pressing tightly.
  5. Roll the lolly cake log into the desiccated coconut, pressing firmly so it sticks all over.
  6. Wrap in cling film and refrigerate for at least one hour. Slice into 2cm thick rounds and serve.

Ingredients

  • 1 x 250g pack malt biscuits
  • ½ pack Pams Fruit Puffs
  • ½ pack Pams Baby Chocolate Fish
  • 120g Pams Pure Butter
  • ½ cup Pams Sweetened Condensed Milk
  • ½ cup Pams Desiccated Coconut