How to Make Coconut Cream Cake Pops

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HomeArticlesCommunityMy Profile WH.translationData = {};WH.mergeLang({'navlist_collapse': '- collapse','navlist_expand': '+ expand'});EditHome » Categories » Food and Entertaining » Recipes » Chocolate and Candy » Confectionery BallsHow to Make Coconut Cream Cake PopsEdited by Maluniu, Rosejuice, Flickety, June and 2 others

Pin ItArticle EditDiscussCake 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.

Edit Ingredients

Makes approx. 48 cake balls

Cake PopsYour favorite vanilla cake recipe1 (13.5 ounce) can coconut milk1 1/2 cups sweetened flaked coconut1/4 to 1/2 cup vanilla icing

Coating and Decoration1 bag (24 ounces) chocolate melts1/2 cup sweetened flaked coconut

Edit Steps

Part One: Creating the Cake Mixture1Bake 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.

2Slice 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.

3Crumble 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.

4Add 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.

5Refrigerate the mixture. Chilling the mixture makes it easier for you to roll it into balls.

Part Two: Making the Cake Balls1Scoop 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.

2Roll 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.

3Chill 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 Balls1Melt 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.

2Insert sticks into the cake balls. Prick them in the center, just enough to pick them up from the parchment paper and hold.

If you're planning 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 planning to present the cake balls in decorative individual wrappers, poke them with toothpicks.3Dip 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.4Repeat 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 Balls1Drizzle 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.2Use 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.

3Chill 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.

4Finished.

Edit TipsThese can also be created into small bars. Instead of rolling them into round balls, mold them into squares before dipping.

Edit Things You'll NeedCookie scoopMini cupcake linersLarge bowlBaking sheetParchment paperWooden spoonLollipop sticks or toothpicks

Edit Related wikiHowsHow to Make Blueberry Muffin Cake PopsHow to Make Creamsicle Cake Ball PopsHow to Make Chocolate Popcorn BallsHow to Make Banana Walnut Cake PopsHow to Make Thin Mint Cake PopsHow to Make Strawberries and Cream Cake Pops

Edit Sources and CitationsAnkeny, Robin. Cake Balls: Amazingly Delicious Bite-Sized Treats. Philadelphia: Running Press, 2012. Print.Article Info Featured Article

Categories: Featured Articles | Confectionery Balls

Recent edits by: Somer_Palm_Tree, June, Flickety

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