Lolly cake

Griffin’s lolly cake is a New Zealand sweet made from crushed malt biscuits, lollies, butter and sweetened condensed milk. Its log shape is coated in desiccated coconut and cut into slices after setting.

The producer’s selected recipe uses Pascall Explorers as its lollies, with Fruit Puffs offered as an alternative. The sweets are cut into bite-size chunks, while the malt biscuits are crushed for the body of the cake.

Butter and sweetened condensed milk are warmed together in a microwave. They are then mixed with the crushed biscuits and chopped lollies to form the log mixture.

The shaped log is rolled in desiccated coconut. It goes into the refrigerator for four hours to firm up, with no oven-baking step in the written method.

When the log has set, it is sliced and served. Griffin’s describes it as a classic Kiwi favourite and pairs this version with its own malt biscuits, with the chopped sweets distributed through the biscuit mixture.