Easy Kiwi Lolly Cake Recipe

If you’ve ever found yourself craving a nostalgic treat that takes you right back to Kiwi childhood parties, then you’re in for a real delight with this Easy Kiwi Lolly Cake Recipe. It’s a no-fuss, super quick dessert that requires just five ingredients, but turns out absolutely scrumptious every time. I’ve made this cake countless times for birthdays and gatherings, and trust me, your family and friends will be begging for seconds!

this …

Ingredients You’ll Need

These ingredients just click together like old friends — the malt biscuits add that wonderful crunch, while fruit puffs bring bursts of sweet chewiness. Having quality butter and sweetened condensed milk on hand makes all the difference in creamy binding.

• Butter: Use unsalted for better control over flavor; melting it gently helps with smooth mixing.
• Sweetened Condensed Milk: This packs in sweetness and moisture; ensure it’s well mixed with the butter.
• Malt Biscuits: Crushing these coarsely gives the cake lovely texture—don’t pulverize them to dust!
• Explorers or Fruit Puffs: Chopped into bite-sized pieces, these bring that charming, colorful pop your taste buds crave.
• Coconut: Desiccated coconut is ideal for rolling the logs — it sticks wonderfully and adds a delicate tropical note.

Variations

I love mixing things up sometimes to give this classic a fresh twist. Feel free to get creative here, because this is one of those recipes that’s forgiving and easy to customize without losing its charm.

• Use Different Lollies: I once swapped explorers for chopped jubes, and it gave a fun, tangy bite that everyone adored.
• Add Nuts or Seeds: For a bit of crunch, lightly toasted almonds or sunflower seeds can add texture and nutty flavor.
• Chocolate Coating: Rolling your logs in melted chocolate before coconut adds richness, perfect for chocoholics.
• Dairy-Free Version: Use coconut oil instead of butter and a dairy-free condensed milk for sensitive diets without losing the magic.

How to Make Easy Kiwi Lolly Cake Recipe

Step 1: Melt Your Butter and Condensed Milk

Pop your butter and sweetened condensed milk into a large microwave-safe bowl and warm them together until melted and smooth—about 30 to 45 seconds usually does the trick. Stir well to combine; this mix is what gives your lolly cake its silky cupcake-like texture without any baking needed.

Step 2: Mix in the Crushed Biscuits

Add in your crushed malt biscuits and stir them through the buttery mix. You’ll want the biscuits evenly coated but still chunky enough to give that satisfying crunch. I learned early on not to crush them too fine – it makes the cake’s texture less interesting.

Step 3: Fold in the Chopped Lollies

Toss in your chopped explorers or fruit puffs and give everything a good mix. These lollies bring both sweetness and playful color, so don’t be shy here! Make sure the fruit pieces are well distributed to get that perfect bite every time.

Step 4: Shape into Logs and Coat with Coconut

Turn your sticky mixture out onto a clean surface. Use your hands to form two tightly packed logs. The key here is to press firmly so your cake holds together nicely. Then roll each log over a plate of desiccated coconut until fully coated – I always keep a little extra coconut handy just in case!

Step 5: Chill and Slice

Wrap your coconut-covered logs tightly in cling film and pop them in the fridge to chill for at least one hour. Chilling helps them set up so you can slice them easily into those perfect 2 cm thick rounds. When I first tried this, chilling was a game changer – it made the slices hold their shape and made serving a breeze.

How to Serve Easy Kiwi Lolly Cake Recipe

Garnishes

I love sprinkling a bit of extra coconut on each slice just before serving, sometimes with a tiny drizzle of melted chocolate on top for a little indulgence. It looks charming and adds an extra layer of flavor that my family absolutely goes crazy for.

Side Dishes

This lolly cake pairs wonderfully with a cup of strong, black tea or a fresh fruit salad when you want a lighter balance. For parties, I often serve it alongside a selection of fresh berries, which really brighten up the platter.

Creative Ways to Present

For special occasions, I like to slice the logs into bite-sized cubes and pop them on pastel cupcake wrappers—mini lolly cake bites are such a hit with kids and adults alike. Another favorite is to stack slices with layers of whipped cream and kiwi slices for a kiwi-inspired dessert tower that looks impressive yet is so easy to make.

Make Ahead and Storage

Storing Leftovers

I store any leftover lolly cake wrapped tightly in cling film in the fridge—it keeps perfectly for up to 3 days. The chilling not only helps it stay firm but prevents it from drying out, which I’ve learned the hard way on one birthday!

Freezing

Freezing works great if you want to prepare ahead. Wrap the logs really tightly in plastic wrap and then foil to avoid freezer burn. When you’re ready to eat, just thaw overnight in the fridge. The texture holds up nicely, and it tastes just as fantastic.

Reheating

No reheating needed here — this lolly cake is a chilled treat best enjoyed cold. Just let it sit a few minutes at room temperature before serving if straight from the fridge, so the flavors soften a little.

FAQs

Final Thoughts

I absolutely love how this Easy Kiwi Lolly Cake Recipe brings simple ingredients together into a treat that’s both comforting and fun. Whenever I make it, I’m reminded of family celebrations and the joy of sharing something sweet that everyone knows and loves. If you’re looking for a fuss-free dessert that’s packed with flavor and nostalgia, give this recipe a go—you’ll be so glad you did!

Print