This recipe is incredibly simple and requires no oven, making it perfect for beginners or when you need a quick sweet fix. The combination of crunchy biscuits and soft, chewy lollies creates a playful texture, while the coconut coating adds a delicious finish. It’s easy to customize and always a hit with both kids and adults thanks to its bright appearance and sweet flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) plain biscuits (crushed) sweetened condensed milk unsalted butter fruit-flavored chewy lollies (such as marshmallow candies), chopped desiccated coconut
Directions
Crush the biscuits into small pieces and place them in a large bowl. Chop the lollies into bite-sized pieces and add them to the biscuits. In a saucepan over low heat, melt the butter and condensed milk together until smooth. Pour the melted mixture over the biscuit and lolly mixture, stirring until well combined. Lay out a sheet of baking paper and sprinkle a layer of desiccated coconut over it. Spoon the mixture onto the coconut and shape it into a log. Roll the log in the coconut until fully coated. Wrap tightly in baking paper and refrigerate for at least 2–3 hours, or until firm. Once set, slice into rounds and serve.
Servings and timing
Servings: about 12–15 slices Preparation time: 15 minutes Chilling time: 2–3 hours Total time: about 2 hours 15 minutes to 3 hours 15 minutes
Variations
Use different types of biscuits for varied flavor and texture. Add chopped nuts for extra crunch. Mix in dried fruits like raisins or cranberries. Use chocolate-coated lollies for a richer twist. Add a splash of vanilla or almond extract for extra flavor.
Storage/Reheating
Store lolly cake in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the log or slices for up to 2 months and thaw before serving. Keep chilled to maintain its firm shape. Reheating is not required.
FAQs
What is lolly cake?
It’s a no-bake dessert made with biscuits, sweetened condensed milk, and chewy lollies.
Can I use any type of lollies?
Soft, chewy lollies work best for the right texture.
Do I need to bake this cake?
No, it sets in the refrigerator.
Can I make it dairy free?
Yes, use dairy-free alternatives for butter and condensed milk.
Why is my cake too soft?
It may need more chilling time or slightly more biscuit content.
Can I skip the coconut coating?
Yes, but it adds flavor and helps prevent sticking.
How do I slice it neatly?
Use a sharp knife and wipe it clean between cuts.
Can I make it ahead of time?
Yes, it’s ideal for preparing in advance.
What biscuits work best?
Plain, slightly sweet biscuits are ideal.
Is this recipe kid-friendly?
Yes, it’s colorful, fun, and easy to make with kids.
Conclusion
Lolly cake is a quick, cheerful treat that combines simple ingredients into a fun and delicious dessert. With its no-bake convenience and customizable nature, it’s a recipe you can rely on for any occasion.
This lolly cake is a fun, no-bake dessert made with crushed biscuits, sweetened condensed milk, and colorful chewy lollies, all rolled in coconut. Quick, easy, and perfect for parties, it’s a nostalgic treat loved by kids and adults alike.
Author:Catherine
Prep Time:15 minutes
Total Time:2 hours 15 minutes – 3 hours 15 minutes
In a saucepan over low heat, melt the butter and condensed milk together until smooth.
Pour the mixture over the biscuits and lollies, stirring until evenly combined.
Lay out a sheet of baking paper and sprinkle a layer of desiccated coconut over it.
Spoon the mixture onto the coconut and shape into a log.
Roll the log in the coconut until fully coated.
Wrap tightly in baking paper and refrigerate for 2–3 hours, or until firm.
Slice into rounds and serve.
Notes
Chop lollies evenly for consistent texture throughout.If the mixture is too sticky, chill briefly before shaping.Press firmly when shaping the log to help it hold together.Use fresh coconut for the best flavor and coating.Let sit at room temperature for a few minutes before slicing for cleaner cuts.
