- Melt butter in a medium saucepan & then allow to cool slightly. Stir in the remaining ingredients.
- Rip off a long rectangular piece of waxed baking paper & sprinkle this with the coconut.
- Turn the lolly cake mixture out onto the paper & roll into a sausage shape ensuring that it is well covered with coconut. Roll the lolly cake in the paper & twist the ends firmly. I finished with a layer of tinfoil to prevent coconut from falling out the sides - it also gave a tighter roll.
- Refrigerate for 4 hours. Cut into slices & store an airtight container in the fridge.