Quick and Easy

Chocolate lolly cake slice with gooey marshmallow frosting

Classic Kiwi lolly cake gets a delicious twist in this winning slice recipe. Chocolate lolly cake is topped with gooey marshmallow frosting to create the ultimate nostalgic treat
Chocolate lolly cake slice with gooey marshmallow frosting
24 slice

This recipe first appeared in Food magazine.

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Gooey marshmallow frosting



Line a 23cm square cake pan with non-stick baking paper.


Crush the biscuits to fine crumbs and mix in the cocoa, condensed milk, melted butter and ½ cup of the coconut. Add Explorer lollies and mix.


Press the mixture into the lined tin and smooth the surface. Place in the fridge to chill.


Make gooey marshmallow frosting (see below).


Working quickly, spread frosting over the chilled slice. Dot with a few drops of red food colouring, and use the tip of a knife to swirl colour into the marshmallow. Sprinkle with remaining coconut. Chill before slicing.

Gooey marshmallow frosting


Place a bowl over a pan of boiling water, ensuring the water can’t touch the bottom of the bowl. Place egg whites, sugar, liquid glucose and water in the bowl. Beat with a handheld electric mixer on low for about 1 minute until sugar dissolves, then increase the speed and beat on high for 5-7 minutes until stiff and glossy.


Beat in the vanilla and marshmallows and mix until marshmallows are melted and frosting is smooth.

  • Use kitchen scissors to easily snip the marshmallows. Once the biscuit mixture is in the pan, arrange the Eskimo chunks so they are evenly distributed. PER SERVE (24) Energy 198kcal, 832kj • Protein 2.3g • Total Fat 7.7g • Saturated Fat 4.7g • Carbohydrate 30.7g • Fibre 0.9g • Sodium 64mg

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