Lolly Cake (no bake)
Rainbows and sparkles, a cake fit for any unicorn party. It is bright, fun and full of the promise of a festive time.
A kiwi tradition. When I was growing up, my mother never made it. The only time that I ever had it was been when I went to birthday parties or functions and my eyes would pop at this amazing coloured cake. It always held a special wonder about it. It always seemed that everyone else ate it but us. It is a cake that still excites me when I look at. All the pretty colours, they equal party time.
As soon as I moved out of home, guess what I made? Yup, lolly cake.
Then when I emigrated to Australia 17 years ago, I never made it again until now. The ingredients need to be ordered on line. The Malt biscuits flavour cuts the sweetness of the lollies. To any northern hemisphere readers, lollies are sweets/candy. Candy cake just does not have the same ring to it.
I have not seen anything in any of the foods shops that will replace the ingredients. Now with online shopping, everything is easy to do. So I had to satisfy my craving and make lolly cake and introduce it to my Australian husband.
It was such a treat to make and share with friends and you. I made enough to freeze half of it for a later date.
The recipe is really simple and a good one to introduce to children in the kitchen. And when it is too hot bake this is a really good to do.
The kiwi shop in Brisbane is where I ordered my ingredients from.
Or it can be rolled into balls and then into coconut.
So get the ingredients, whip up a batch, slice and wrap up in some cellophane and give someone a special kiwi tradition.
- 120 grams butter
- 200 grams condensed milk
- 170 gram packet of Eskimos or fruit puff lollies
- 250 gram packet of malt biscuits
- ½ – ¾ desiccated coconut
- Cut up the lollies into bite size chunks.
- In a pot combine the condensed milk and butter and gently melt over a low heat until combined. Allow to cool.
- Crush the biscuits finely.
- Mix together using hands the lollies, the condensed milk, butter and the biscuits until well combined.
- Shape into a loaf then place onto a piece of plastic wrap and sprinkle the desiccated coconut , roll into shape, wrap and then refrigerate until set and firm.
- You can use a terrine mould or a small loaf pan to shape this, Line the mould with plastic warp first, then sprinkle with coconut and the press in the mixture.
- Or it can be rolled into balls and then into coconut.
- Keep in the refrigerator, take out about 2-3 before using.
- It can be frozen in slices.