No Spam Recipes

Lolly Cake

Lolly Cake — a confection recipe, 6 ingredients.

Confection

contains glutencontains dairy

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 120 g (1.5 sticks) of butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 200 g (½ can or 7 ounces) condensed milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. 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.
  2. Mix in cinnamon, if you want it.
  3. 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.
  4. Cut the fruit puffs in half if you want or leave them whole.
  5. Mix the fruit puffs with the crushed biscuits, then add the butter and condensed milk. Mix well.
  6. Roll the mixture into a log shape, or roll small amounts into little balls.
  7. Roll the log or balls in the shredded coconut until completely covered.
  8. Place on a tray and cover with plastic wrap to keep moist. Chill for several hours in the fridge until hardened.
  9. Cut cake while still cold before it warms up again

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0