With only 5 ingredients this lolly cake recipe is super easy. Made from malt biscuits, butter, classic, sweetened condensed milk, fruit puffs and coconut, this is the classic Kiwi party treat we all love!
Some people call it Lolly Cake and some call it lolly log. It is a New Zealand classic that most Kiwis would have eaten at kids birthday parties growing up. The recipe originated in 1940s NZ and has been served in cafes and bakeries ever since. You can't beat the taste of the homemade version that is made from scratch.
This lolly cake recipe can be made in minutes and is super easy to make. It only has 5 ingredients: condensed milk, coconut, malt biscuits, butter and fruit puffs. You can use explorer lollies, fruit puffs or soft banana lollies work well too. For something similar but with a twist, why not try my Chocolate Marshmallow Biscuit Slice?
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WATCH THE HOW TO MAKE LOLLY CAKE VIDEO:
How to make lolly cake:
First of all melt the butter and condensed milk together. Then add the crushed biscuits and chopped explorers or fruit puffs.
Mix it all together with a spoon until well combined. Turn mixture out onto a clean surface and form two logs. Use your hands to tightly pack it together.
Roll each log in coconut then wrap in cling film and chill in the fridge for at least 1 hour. Once your lolly log has set cut it into 2 cm thick slices.
How to make Lolly Balls or Truffles:
Combine all of the ingredients together then roll the mixture into individual balls. Roll each ball in coconut. Chill in the fridge until set.
How to make lolly slice:
Push the mixture into a lined tray and then sprinkle the coconut over the top. Set in the fridge then slice into bite sized pieces and keep in an airtight container. This is my favourite way to serve it as it is so much quicker to make.
Recipe FAQs:
It takes around 1-2 hours in the fridge but you can speed up the process by putting it into the freezer for 20 minutes.
I store mine in an airtight container in the fridge for up to a week, (if it lasts that long!). Or you can leave it in the log shape wrapped in cling wrap in the fridge for up to a week before slicing and serving.
Yes you can freeze it in the log form wrapped in cling wrap, thaw before slicing and serving. It will last for approx 3 months in the freezer.
Yes you can just skip the step when you roll it in coconut.
There are lots of variations around. You can use fruit puffs or bananas. I have also seen versions with liquorice allsorts, clinkers and marshmallows.
You can other plain biscuits like Superwines, Milk Arrowroots or Maries. But Malt biscuits give it the most authentic taste. My friend Anna from Just a Mum has made a great version of lolly log with Girl Guide biscuits.
It originated in New Zealand in the 1940s according to Wikipedia, but the inventor is not known.
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Lolly cake
With only 5 ingredients this lolly log recipe is super easy, a classic Kiwi party treat that we all love!
Ingredients
- 120g butter, melted
- ½ cup sweetened condensed milk (160g)
- 1 packet malt biscuits, crushed (250g)
- 1 packet explorers (150g) or fruit puffs, chopped
- ½ cup coconut
Instructions
- Melt the butter and condensed milk together in a large microwave safe bowl.
- Add crushed biscuits to the butter and condensed milk mixture.
- Add the chopped explorers or fruit puffs and mix it all together.
- Once it is all combined turn out onto a clean surface and form two logs. Use your hands to tightly pack it together.
- Roll logs in coconut and make sure they are covered all over. Wrap in cling film and chill for at least 1 hour.
- When ready to serve cut into 2 cm thick slices.
Notes
- You can speed up the setting process by putting it in the freezer for 20 minutes.
- Store your lolly cake in an airtight container in the fridge.
How to make Lolly Balls or Truffles: Follow steps 1 - 3 the same then roll the mixture into individual balls. Roll each ball in coconut. Chill in the fridge until set.
How to make Lolly Slice: Follow steps 1 -3 the same then push the mixture into a lined tray. Sprinkle 1 Tbsp coconut over the top. Slice with a large knife after it has set in the fridge and keep in an airtight container.
Nutrition Information:
Yield: 20 approx Serving Size: 1Amount Per Serving: Calories: 75Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 64mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 1g
Caroline says
Hi
Can you make the Lolly cake with coconut oil instead of butter?
Thanks
VJ cooks says
That's a great question! I haven't tried that sorry. It would have a different taste for sure, I'm just not sure if it would set the same. If you give it a go, please let me know how it goes.
tamika says
I love this they are solo yummy
thank you
Nadine says
Use copha
Bev Dixon says
Made the Lolly slice and doubled the recipe for extra mouths to feed Such a simple and easy recipe to follow. I will be making this again.
Allan Woodnutt says
What is the same in Oz for the lolly filling
VJ cooks says
Hi Allan, do you mean for the biscuits or the lollies? I think Arnott's Malt 'o' Milk biscuits would be the best substitute. Unfortunately the fruit puffs/explorer lollies aren't produced in Australia! But there are several NZ specialty food shops you can purchase from if you google it. Banana lollies have the same consistency, you could use a combination of those and marshmallows. Good luck!
Tracey says
I bought some Pascal Explorer men just this morning at my local IGA.(Qld). Also made a double recipe to take to work. Yum. Haven't had this for years. Sure everyone will enjoy it too.
VJ cooks says
Oh that's good to know!
Chelsea says
I just made a double batch of this and found the butter went very oily and I had to dab a cloth all over the top to remove the excess. It was quite a bit. How to avoid this next time?
VJ cooks says
You can reduce the butter if you prefer 🙂
Katherine says
Can you replace the butter with milk?
VJ cooks says
It won't hold together sorry. The melted butter sets and helps to bond the cookie crumbs, milk wouldn't do the same.
Mtns Mama says
I finally found Explorers at my local IGA here in Australia! Making lolly cake tonight.
VJ cooks says
Oh yay! Enjoy!
Kat says
How long do you melt butter and condense milk together before adding to crushed biscuits n lollies
VJ cooks says
As every microwave is different, I would suggest putting it in the microwave in 30 second bursts until they are almost melted. Then stir to combine.
Carolyn says
Hi .Thankyou for yr recipe lollies cake. If u haven't got sweet fruit puffs Eskimos. Can u use clinkers instead.
VJ cooks says
Good to know!
Helen says
How long does it keep in the fridge for?
VJ cooks says
Up to one week.
Judith O’Sullivan says
When freezing, do you roll in coconut before or when defrosted?
VJ cooks says
Before.
Marion says
Hi. You mentioned that you could freeze lolly cake in log form. Is it possible to freeze pieces if you go the slice way of serving?
VJ cooks says
Yes of course!
LZ says
Add marshmallows- they make it 100x better!
Sarah says
This is a fun recipe to make with kids. It's very colorful and tactile, especially if you add the rolling step to make the log. I've made it with my own small kids, and my high school students and I also make it in my geography class when we learn about New Zealand.
VJ cooks says
I bet your students love that! Thanks for your lovely feedback, Sarah 🙂
Gabrielle says
I used lolly cake to teach too ! - about rocks being ground by glaciers and then we made 'conglomerate rock' out of the biscuit crumbs, so much fun and yum!
VJ cooks says
I love this so much! I always say, baking is chemistry! Now I can say it mimics geology too.