Recipe from the Dole Kitchen Challenge. Ready in 15 minutes plus setting time. Makes approximately 20 slices.
200g condensed milk
300g malt biscuits, crushed
1/2 cup dessicated coconut, plus extra for rolling
150g fresh Dole Tropical Gold Pineapple, finely diced
140g pineapple lumps
1. Place condensed milk and butter in a saucepan over low heat. Stir until melted and combined.
2. Place crushed malt biscuits and coconut in a bowl, pour over the wet mix and stir until the mix comes together in a sticky ball. Allow to cool slightly before adding the diced pineapple and pineapple lumps. Mix again until well combined.
3. Lay a piece of plastic wrap (about 50cm long) on a clean surface and spread the cake mix along the centre of it. Shape the mix into a rough log about 30cm long, then roll it inside the plastic wrap until it is a uniform cylindrical shape. Roll the lolly cake in a little extra dessicated coconut, completely wrap and refrigerate until set.
4. When set, slice and serve.