Lolly Cake Recipe with Coconut Recipe

If you’re on the hunt for a nostalgic, ridiculously easy sweet treat that your whole family will rave about, then I’ve got just the thing for you. This Lolly Cake Recipe with Coconut Recipe is that iconic Kiwi favourite that’s all about chewy malt biscuits, colorful fruit puffs, luscious condensed milk, and the perfect coconut coating. When I first tried this as a kid, I was hooked, and I promise you’ll fall in love just as fast—plus, it’s so simple to whip up, you’ll be making it again and again.

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Ingredients You’ll Need

I really love how these ingredients all work together to create that iconic lolly cake taste and texture. When you pick your malt biscuits, choose ones that are crunchy but not too hard, so they blend nicely without turning to dust.

• Butter: Using melted butter gives the cake that rich, tender crumb and helps bind everything together effortlessly.
• Sweetened Condensed Milk: This is the magic sweetener that adds chewiness and holds your cake together perfectly.
• Malt Biscuits: Classic malt biscuits add that sweet, malty crunch that’s signature to this recipe.
• Explorers or Fruit Puffs: These chewy, fruity lollies add bursts of color and flavor. Chopped small, they distribute perfectly through the cake.
• Coconut: Desiccated coconut gives the outside a lovely texture and a tropical hint – roll the logs generously for the best coverage.

Variations

I’m all about tweaking classics to fit your vibe or pantry stock. Feel free to play around with this lolly cake recipe with coconut recipe — it adapts really well to different flavors and dietary needs.

• Using Different Lollies: I swapped explorers for jelly beans once and it totally worked — just chop them smaller and watch for overly sticky ones that might melt.
• Gluten-Free Option: Try gluten-free malt biscuits to keep it celiac-safe. Just check your condensed milk and coconut brands for hidden gluten.
• Chocolate Lover’s Twist: Adding a handful of mini chocolate chips or drizzling melted chocolate over the rolled logs ups the indulgence factor.
• Dairy-Free Version: I’ve used coconut butter and a condensed coconut milk version for a vegan-friendly take — it’s just as delicious!

How to Make Lolly Cake Recipe with Coconut Recipe

Step 1: Melt and Mix the Binding Ingredients

Start by gently melting the butter and sweetened condensed milk together in a large microwave-safe bowl. I usually zap it in 20-second bursts, stirring in between to avoid overheating. This combo forms a sticky, luscious base that holds all your goodies together. Be patient and gentle here — overcooking can change the texture.

Step 2: Add and Combine the Crushed Malt Biscuits

Next, throw in your crushed malt biscuits. I lightly crush mine using the back of a spoon in a sealed bag — no dust, just nice chunks. Mix them into the buttery condensed milk mix until every crumb is coated. You’ll start seeing the texture resemble crumbly dough.

Step 3: Stir Through the Chopped Lollies

This is the fun part! Add your chopped explorers or fruit puffs and fold them in gently so they distribute evenly without melting. These sweet pops bring that chewy, fruity surprise in every bite.

Step 4: Shape and Roll in Coconut

Turn your mixture out onto a clean surface and use your hands to form two firm logs. I find pressing down and rolling between my palms helps compact the mixture so the cake holds together when sliced. Roll them generously in desiccated coconut until well coated — it adds that perfect texture and prevents sticking.

Step 5: Chill and Slice

Wrap those coconut-coated logs tightly in cling film and pop them into the fridge for at least 1 hour. I like to let mine chill a bit longer when I have the time; it really helps slice neat 2 cm thick pieces without crumbling. Trust me — patience pays off here!

How to Serve Lolly Cake Recipe with Coconut Recipe

Garnishes

I usually keep it classic by just coating the logs in coconut, but if you want to jazz things up, you can sprinkle a little extra on top before slicing or drizzle some melted chocolate over the slices for a fancier finish. Trust me, the kids go crazy for that chocolate touch!

Side Dishes

This lolly cake is perfect on its own as a sweet snack, but I love serving it alongside a simple cup of tea or coffee, especially when I have guests over. It’s also fantastic as part of a dessert platter with fresh fruit and whipped cream to balance the sweetness.

Creative Ways to Present

For birthday parties or special occasions, I like forming the cake mixture into mini bite-sized balls instead of logs, rolling them in coconut, and popping them on colorful cupcake liners. It makes the presentation super fun and easy to grab without mess.

Make Ahead and Storage

Storing Leftovers

Once chilled, you can store leftover lolly cake wrapped tightly in cling film or an airtight container in the fridge for up to 5 days. It keeps its chewy texture well but just makes sure to bring it back to room temperature before slicing if it’s super cold.

Freezing

Yes, you can freeze lolly cake! Wrap the logs tightly in cling film and foil, then freeze for up to a month. When you’re ready to enjoy, thaw overnight in the fridge — it holds up great and the texture remains intact.

Reheating

I actually don’t recommend reheating lolly cake since it’s best served chilled or at room temperature. Just bring it out of the fridge 15-20 minutes before eating so it softens slightly for the perfect bite.

FAQs

Final Thoughts

This Lolly Cake Recipe with Coconut Recipe remains a staple in my kitchen because it’s easy, nostalgic, and endlessly crowd-pleasing. Every time I slice into those chilled, coconut-crusted logs, I’m reminded of childhood parties and happy memories. I hope you’ll give it a go—you’ll find it’s equally perfect for quick afternoon treats, school lunches, or festive celebrations. I’m confident this will soon become one of your go-to sweet recipes, just like it did for me!

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