How to Make Coconut Cream Cake Pops

Cake pops or balls are a great way to indulge in baking cake in an interesting and unique way, all without having to modify a standard cake recipe. Petite in size, cake pops can be enjoyed by kids and adults for any occasion.

Ingredients

Makes approx. 48 cake balls

Cake Pops

[*]Your favorite vanilla cake recipe
[*]1 (13.5 ounce) can coconut milk
[*]1 1/2 cups sweetened flaked coconut
[*]1/4 to 1/2 cup vanilla icing

Coating and Decoration

[*]1 bag (24 ounces) chocolate melts
[*]1/2 cup sweetened flaked coconut

Steps

Part One: Creating the Cake Mixture

1. Bake the cake. Follow the specific recipe you are using, in addition to adding the flaked coconut. Substitute the coconut milk for any milk or water asked in the cake batter. Be sure to follow the regular ingredient amounts, instructions, oven temperatures, and baking times as well.
   
   
2. Slice the cake. Using a damp knife, cut the cake in sections or quarters. This allows the insides of the cake to cool down faster, rather than having the cake cool down from the outside in.
   
   
3. Crumble the cake. When the cake pieces have reached room temperature or are cool enough to handle, use your hands to crumble the cake in a large mixing bowl. Break down any chunks, especially any hard corners.
   
   
4. Add the icing. Start off with 1/4 cup of icing in the bowl. Use a wooden spoon to thoroughly incorporate the cake crumbs and icing together until you achieve a consistency of dough, as if you're making cookie dough. Add additional icing, if needed.
   
   
5. Refrigerate the mixture. Chilling the mixture makes it easier for you to roll it into balls.
   
   
   
   
   
   
   
   
   

Part Two: Making the Cake Balls

1. Scoop the mixture. Use a cookie dough scooper to help you make even ball amounts, about 1 tablespoon (15 grams). To avoid multitasking, scoop the entire mixture and place the balls onto a flat surface (such as a baking sheet or counter top), lined with parchment paper.
   
   
2. Roll the cake balls. Use both palms of your hands and circle each ball in a circular motion, to allow any flat surfaces to become evenly round.
   
   
3. Chill the cake balls. For the best results, it's recommended that you refrigerate the cake balls for at least two hours. By doing this, any coating won't affect the prepared cake when dipping.
   
   
   
   
   
   
   
   
   

Part Three: Dipping the Cake Balls

1. Melt the chocolate. You can either use a microwave-safe bowl or create a double boiler. Stir the chocolate to make sure everything is melted evenly.
   
   
2. Insert sticks into the cake balls. ***** them in the center, just enough to pick them up from the parchment paper and hold.
   
   
   
   
   
   
   
   
   
   
   • If you're wanting to present the cake balls on a stick, it's recommended that you use lollipop sticks, which can be found in specialty baking aisles. Dip about 1/2 inch (1.27 cm) of the stick into the melted chocolate prior to inserting them into the cake balls.
   • If you're wanting to present the cake balls in decorative individual wrappers, poke them with toothpicks.
     
3. Dip the cake balls. While holding the lollipop stick or toothpick, submerge the cake ball into the melted chocolate. When lifting it back up, gently lift them in a swirling motion or give them a gentle shake.
   
   
   
   
   
   
   
   
   
   
   • If you are using toothpicks, remove them from the balls. Add a very small amount of extra melted chocolate to cover the holes. You can use the back of a spoon to evenly spread out any extra coating as well.
     
4. Repeat with the rest. Place the chocolate covered cake ball in the same place on the waxed paper. Pick up the next one and repeat the dipping until everything is covered.
   
   
   
   
   
   
   
   
   

Part Four: Decorating the Cake Balls

1. Drizzle additional melted chocolate on top. You can create even zig-zag lines by moving your arm back and forth in an uniform way across the entire sheet of cake balls.
2. Use the flaked coconut on the cake balls. You can either sprinkle by hand or dip it in the coconut while the chocolate is still in a liquid state, if you're not drizzling chocolate on top.
   
   
3. Chill the cake balls again. To ensure a hard coating and for any topping to appear more uniform, place the cake balls in the freezer or refrigerator for about an hour or two.
   
   
4. Finished.
   
   
   
   
   
   
   
   
   

Tips

[*]These can also be created into small bars. Instead of rolling them into round balls, mold them into squares before dipping.

Things You'll Need

[*]Cookie scoop
[*]Mini cupcake liners
[*]Large bowl
[*]Baking sheet
[*]Parchment paper
[*]Wooden spoon
[*]Lollipop sticks or toothpicks

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