This New Zealand lolly slice is a simple update on the classic lolly cake. With all the flavors you love but even easier to make and eat!
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The classic kiwi lolly cake is one of those nostalgic New Zealand desserts. Its been around since the 1940s but its exact origin remains a mystery. Since then it's been a firm favorite for generations at kids' birthday parties throughout the country.
As anyone who's made traditional lolly cake will tell you however, they can be a little sticky to make. This lolly cake slice is the answer. With all the flavors you love in regular lolly cake, but in simpler and less sticky slice form!
Looking for more classic New Zealand desserts? Why not try making my feijoa cake, hokey pokey ice cream or feijoa crumble. Delicious!
Recipe tips and frequently asked questions
What is lolly cake slice made of?
Traditionally lolly cake slice is made of malt biscuits, Explorer (formally Eskimo) or fruit puff lollies, sweetened condensed milk, butter and desiccated coconut.
How to make lolly cake outside New Zealand
If you are an ex-pat New Zealander living in Australia and beyond and craving this classic kiwi treat you can try the following sources of ingredients and substitutions:
Fruit puffs or Explorer lollies: can be purchased from shops such as kiwitreatsinmelbourne or kiwishoponline in QLD (I don't have any associated with these shops, they are just one's I found googling). You could try substituting with banana lollies in Australia, foam banana sweets/shrimps and bananas in the UK or circus peanuts in the USA. Failing that you could try making it with soft liquorice lollies or even mini marshmallows.
Malt biscuits: traditional Griffins malt biscuits are available from some of the aforementioned kiwi shops in Australia. Otherwise the closest thing in Australia is Malt 'o' milk biscuits but they won't have the same colour. In the UK try malted milk biscuits or in the USA you can get imported malted milk biscuits from Amazon or Walmart.
If you simply can't get malt biscuits you could try using another type of sweet biscuit and adding a tablespoon of malted milk powder for flavor.
The other ingredients, butter, condensed milk and desiccated coconut, are readily available in other parts of the world.
Can I make this
Without coconut?
Yes you can leave off coconut, or try sprinkling with extra crushed biscuits to make it prettier and less sticky.
Without butter?
Yes you can replace the butter with the same amount of margarine.
Without malt biscuits?
Yes you can replace the malt biscuits for the same amount of similar sweet biscuits such as nice, maries or milk arrowroot.
Without condensed milk
For a dairy-free alternative you could try coconut-sweetened condensed milk however this is even sweeter than regular condensed milk and will add more coconut flavor to your slice.
Gluten-free?
Unfortunately Griffins malt biscuits don't come in gluten-free. You can replace them with a similar gluten-free sweet biscuit such as arrowroot.
Ingredients
Malt biscuits: a classic New Zealand biscuit with a distinct malt flavor. You substitute any other type of firm sweet biscuit such as marie, nice or milk arrowroot.
Sweetened Condensed Milk: helps bind and sweeten the slice. This is not the same as evaporated milk and you can not substitute one with the other.
Unsalted Butter: is best for this, again to help it stick together.
Explorer or Fruit Puff lollies: the traditional ingredient in lolly cake slice and are readily available from shops and supermarkets in New Zealand.
Desiccated Coconut: is a type of finely grated coconut often used in baking. The fine size helps it stick to the slice.
How to make Lolly Slice
Grease and line the cake tin with baking paper, leaving plenty of overhang to help get the slice out once set. Break the biscuits up and blitz them into crumbs in a food processor. Cut the Explorers or fruit puffs in half. Add the sliced lollies to the biscuit crumbs.
Put the butter into a microwave-proof container and melt the butter in the microwave. Add the sweetened condensed milk to the butter and mix until well combined. Add the butter and condensed milk to the biscuit crumbs and lollies. Mix well. It will be very sticky.
Tip the mix into the lined cake tin and push down with the back of a spoon until flat and even. Sprinkle the top with coconut.
Chill in the fridge for at least an hour and up to overnight. Once set slice into slices and enjoy!
How to serve
To serve the lolly slice cake pop it onto a plate and enjoy! Perfect for a kids' party or afternoon tea!
How to store
In the unlikely event you have any left this easy no bake slice will store well in the fridge in an airtight container in for up to a week.
It can also be wrapped in cling film and stored in an airtight container in the freezer for up to three months.
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📋 Recipe
Lolly Slice
Equipment
- 20 cm square cake tin
- Stick/immersion blender with chopping bowl attachment or food processor *optional
Ingredients
- 1 packet (250gms) Malt biscuits *see notes for possible substitutes
- 1 packet (150gms) Fruit puffs or Explorer lollies *see notes for possible substitutes
- ½ cup (125gms) Unsalted butter
- ½ tin (200gms) Sweetened consended milk
- ¼ cup (40gms) Dessicated coconut
Instructions
- Grease and line your cake tin with grease proof paper, leaving a good over hang each slide to help get the set slice out.
- Break up the biscuits and blitz them into crumbs in a food processor. Slice the fruit puffs in half. Add the fruit puffs to the biscuit crumbs.
- Put the butter into a microwave proof jug or bowl and melt the butter in the microwave. Add the sweetened condensed milk and mix well.
- Add the butter and condensed milk to the biscuit crumbs and fruit puffs. Mix well.
- Tip the mix into the lined tin and press down with the back of a spoon untill flat and even in the tin. Sprinkle the coconut over the top.
- Chill in the fridge for at least an hour.
- Once set slice into thick slices and enjoy!
Notes
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