Slice into a lolly cake and each round reveals a scatter of pink and yellow lollies set through a sweet, buttery biscuit base. It's a no-bake treat that mixes in one bowl, sets in the fridge, and cuts into neat wheels that kids love.
No oven, no icing, no piping bag. That combination makes it one of the easiest things you can put on a party table, which is why we keep coming back to it for birthdays and school fundraisers. Lolly cake has been a New Zealand classic for generations, and it has crossed the Tasman to earn a spot at Australian celebrations too.
What Is a Lolly Cake? (And Why You'll Love It)
Lolly cake, sometimes called a lolly log, is a sweet Kiwi staple that turns up at birthdays, morning teas, and school galas. The base is crushed malt biscuits held together with melted butter and sweetened condensed milk. Chopped lollies run all the way through, and the whole thing gets rolled into a log and coated in desiccated coconut before it chills.
The traditional version uses Fruit Puffs or Eskimo lollies, soft marshmallow-style sweets shaped like little figures. Chopped into chunks, they soften into the biscuit mix and leave pockets of pink and pale yellow when you slice the log. That cross-section is the reason lolly cake stands out on a platter, and it's why kids can spot it from across the room.
The appeal comes down to three things. It needs no baking, so there's nothing to burn and no oven to switch on. It comes together in about fifteen minutes of hands-on work. And it's a recipe kids can help with, crushing the biscuits and rolling the log in coconut. It also travels well and slices cleanly, which makes it perfect for lunchboxes and picnic baskets.
How to Make Lolly Cake: Easy Recipe
Here's our go-to method. It makes one log, which cuts into roughly 14 slices.
Ingredients:
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250g malt biscuits, crushed into fine crumbs
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125g butter
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200g sweetened condensed milk (about half a 395g tin)
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180g soft marshmallow lollies, chopped (see note)
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1 cup desiccated coconut, for rolling
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Sprinkles (optional)
Note: If you want the classic Kiwi look, use Fruit Puffs or Eskimos where you can find them; but chopped marshmallows give you the same pastel flecks and work just as well. You'll find a variety of marshmallow lollies in our lollies and confectionery range.
Method:
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Line a tray or chopping board with baking paper.
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Crush the malt biscuits into fine crumbs. A food processor is quickest, or seal them in a bag and go over them with a rolling pin.
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Chop the marshmallow lollies into small pieces and stir them through the biscuit crumbs in a mixing bowl.
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Melt the butter and condensed milk together over low heat, stirring until smooth. Don't let it boil.
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Pour the warm mixture over the crumbs and lollies. Stir until everything is coated and the mix holds together when you press it.
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Tip the mixture onto the baking paper and shape it into a log about 5cm thick.
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Scatter the coconut over the paper, then roll the log through it until the outside is covered. If desired, roll the log in sprinkles for an extra colorful finish.
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Wrap the log and refrigerate for at least three hours, or until firm.
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Slice into rounds with a sharp knife.
For a party, roll the finished log in sprinkles, or press extra lollies onto the outside before it sets. A drizzle of melted chocolate candy melts over the sliced rounds gives it a birthday finish.
Lolly Log Cake Variations
The classic recipe is a starting point. New Zealand bakers have riffed on it for decades, swapping the lollies, the biscuit, or the coating to suit the occasion. Here are three of our favourites:
Banoffee Lolly Log
Swap the plain condensed milk for a caramel version (dulce de leche), fold through chopped banana lollies, and add a handful of crushed biscuit for extra crunch. Roll the log in coconut, then top each slice with a small piece of banana lolly so people know what they're getting.
Liquorice Allsorts Lolly Log
Chop a bag of liquorice allsorts and use them in place of the marshmallow lollies. The layered sweets bring their own pastel colours and a hint of aniseed, and they hold their shape well in the biscuit mix. This one suits a grown-up morning tea as much as a kids' party.
Chocolate Lolly Log
Stir two tablespoons of cocoa into the melted butter and condensed milk for a chocolate base, or use chocolate malt biscuits instead of plain. Finish by dipping one end of each slice in melted chocolate candy melts, or drizzle the melts over the whole log before it sets.
Storage Tips
Lolly cake keeps well, which is part of why it's such a handy make-ahead treat.
Can you freeze lolly cake? Yes. Wrap the log tightly in baking paper and then foil, or freeze it in slices with paper between each one, and it will keep for up to three months. Thaw it in the fridge overnight before serving. The coconut coating and the lollies hold their texture through freezing, so a thawed log slices much like a fresh one.
How long does lolly cake last? Stored in an airtight container in the fridge, it stays good for up to two weeks. The butter and condensed milk firm up when chilled, which keeps the log sliceable. Let slices sit at room temperature for a few minutes before serving so they soften slightly. Lolly cake doesn't do well left out in the heat, so keep it in the fridge until you're ready to put it on the table.
Give It a Go
Lolly cake is one of the simplest party treats: no baking, about fifteen minutes of work, and a log ready to slice by the afternoon. Grab your biscuits, condensed milk, and a bag of lollies, and give this recipe a go for the next celebration on your calendar.