Lolly Cake
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
- 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.
- Chop the fruit puffs and chocolate fish into small pieces. Add to the biscuit mix and stir to combine.
- Melt the butter and condensed milk together in a small pot over medium-high heat. Pour over the biscuit mixture and stir to combine.
- Pour the mixture onto a clean surface and use your hands to mold it into a log shape, pressing tightly.
- Roll the lolly cake log into the desiccated coconut, pressing firmly so it sticks all over.
- 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
