Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Malt | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 g (1 packet) malt biscuits
- 1 pinch of cinnamon (optional)
- 120 g (1.5 sticks) of butter
- 200 g (½ can or 7 ounces ) condensed milk
- 180 g (1 packet) Fruit Puffs
- Shredded coconut
Directions
Crush the biscuits. They don't need to be a fine dust—some pieces can be left partially-crushed to give the cake a nicer texture.
Mix in cinnamon, if you want it.
Warm the butter and condensed milk in the microwave for 30 seconds until the butter is very soft. It's okay if the butter melts a bit.
Cut the fruit puffs in half if you want or leave them whole.
Mix the fruit puffs with the crushed biscuits, then add the butter and condensed milk. Mix well.
Roll the mixture into a log shape, or roll small amounts into little balls.
Roll the log or balls in the shredded coconut until completely covered.
Place on a tray and cover with plastic wrap to keep moist. Chill for several hours in the fridge until hardened.
Cut cake while still cold before it warms up again