Lolly Cake Recipes
LOLLY CAKE (ONE BOWL, NO COOK!!!)
Of course a true Kiwi was the inventer of this one, you can buy it in all bakerys, but since we moved to England, my godmother made a recipe for us
Provided by Perfect Pixie
Categories Candy
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- crush biscuits.
- mix with all ingredients except coconut.
- form a long roll.
- roll in coconut.
- wrap in greaseproof paper.
- refridgerate 12 hours.
Nutrition Facts : Calories 125.5, Fat 2.7, SaturatedFat 1.7, Cholesterol 10.6, Sodium 43.8, Carbohydrate 23.5, Fiber 0.1, Sugar 21.7, Protein 2.7
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5/5 (1)
Total Time 4 hrs 20 mins
Category Sweet
Calories 177 per serving
- To crush the malt biscuits: Break up the biscuits and place in the bowl of a food processor. Process until the biscuits are fine crumbs. Set aside.To prepare the lollies: Cut each lolly into three or four pieces and set aside.
- Place the melted butter into a large bowl with the sweetened condensed milk and stir. Add the biscuits and chopped lollies and mix all the ingredients together well. Make sure all the biscuits crumbs are moistened and incorporated.Tip the mixture out onto a clean surface or onto a piece of baking paper. Shape the mixture into one long log or divide the mixture in half and shape into two smaller logs. The logs should be approximately 5-6cm in diameter. Some people find shaping two smaller sized ones easier to handle. Roll the log in coconut, pressing the coconut onto it so it sticks. Roll the log tightly in cling wrap and refrigerate for 4 hours or overnight to set.Remove the cling wrap and slice into 1-2cm slices. I get about 20 slices from this recipe. It is up to you though as to how thick or thin you slice it.Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
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