Lolly Cake
Lolly cake is a New Zealand cake which features lollies in the ingredients and thus can be thought of as "candy cake". The traditional candy used is Fruit Puffs which are like firm, slightly chewy marshmallows and are obviously fruity. Malt biscuits and coconut are also used and other ingredients can be added or substituted.
Source and licence
"Lolly Cake" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lolly_Cake, revision 4530191), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lolly_Cake&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4530191
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 250 g (1 packet) malt biscuits
- 1 pinch of cinnamon (optional)
- 120 g (1.5 sticks) of butter
- 200 g (½ can or 7 ounces) condensed milk
- 180 g (1 packet) Fruit Puffs
- Shredded coconut
Method
- Crush the biscuits. They don't need to be a fine dust—some pieces can be left partially-crushed to give the cake a nicer texture.
- Mix in cinnamon, if you want it.
- Warm the butter and condensed milk in the microwave for 30 seconds until the butter is very soft. It's okay if the butter melts a bit.
- Cut the fruit puffs in half if you want or leave them whole.
- Mix the fruit puffs with the crushed biscuits, then add the butter and condensed milk. Mix well.
- Roll the mixture into a log shape, or roll small amounts into little balls.
- Roll the log or balls in the shredded coconut until completely covered.
- Place on a tray and cover with plastic wrap to keep moist. Chill for several hours in the fridge until hardened.
- Cut cake while still cold before it warms up again