Dole Pineapple Lolly Cake
Recipe from the Dole Kitchen Challenge. Ready in 15 minutes plus setting time. Makes approximately 20 slices.
Ingredients
200g condensed milk
125g butter
300g malt biscuits, crushed
1/2 cup dessicated coconut, plus extra for rolling
150g fresh Dole Tropical Gold Pineapple, finely diced
140g pineapple lumps
Method
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.