New Zealand Lolly Cake

By Miranda Keyes
June 28, 2018
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Author Notes: When the summer hits and the heat is blaring, the last thing most of us want to do is turn on the oven. But though our desire to use the oven wanes with the heat, our love of sweet desserts doesn’t. That’s where Lolly Cake comes in—it's a sweet, delicious New Zealand cake that requires no baking at all, and tastes almost like cookie dough in texture. Traditional New Zealand Lolly Cake uses malt biscuits and Eskimo lollies, or marshmallows with a harder exterior and a chewier texture. My cousin’s husband Scott tells me everyone grew up eating lolly cake in New Zealand, and it’s a staple at a lot of local bakeries and coffee shops. You can always make this recipe into two smaller logs for smaller slices. Miranda Keyes

Makes: 20-25 slices
Prep time: 2 hrs 10 min

  • 250 grams (about 20) digestive cookies or malt biscuits (if you can find them)
  • 1/2 cup unsalted butter
  • 1/2 cup sweetened condensed milk
  • 1 1/2 cups multi-colored mini marshmallows (or regular if you can't find the colored kind)
  • 1/2 cup desiccated coconut
  1. Place cookies into a food processor and blitz into a fine crumb. If you don’t have a food processor, place the cookies in a zip-top bag and bash them with a rolling pin into crumbs.
  2. In a small pot combine butter and sweetened condensed milk over low heat. Once butter has melted, mix well to combine and remove from heat.
  3. In a small bowl combine blitzed cookie crumbs and mini marshmallows. Pour melted butter and condensed milk mixture into bowl. Mix all ingredients together until well combined. Tip mixture out onto a clean counter top and shape into a log that is about 3-inches in diameter. Roll the outsides of the log in the coconut. Wrap tightly in plastic wrap and place in the fridge to set (about 2-3 hours). You may need to re-roll log after 1 hour to re-set the log shape.
  4. Slice chilled log into ½ pieces. Serve. Keep leftovers in the fridge.

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