Coconut Cream Cake Ball Pops Recipe
Makes: 48 tablespoons.
Coconut Cream Cake Ball Pops is rated out of 5 by 5.
Rated 5 out of 5 by SugarSpoon from I'd been looking for an easy recipe to create some "bunny tails" for an Easter treat for family and co-workers and I thought cake pops would be perfect. They were! I stumbled onto a tip that I'd like to share -- I accidentally bought "ultra moist" cake mix, but it was to my advantage as I discovered I did not need much frosting. I only used about 1 tablespoon (per each cake half) and the mixture was plenty moist & rolled up beautifully! I took a batch into work and was approached with several orders for more. Even people who claimed to not like white chocolate (blasphemy!) were reaching for another. I will say these little guys are definitely time consuming! I did the process in one evening by placing the cake in fridge to cool quicker, then put the rolled balls in the freezer for about an hour before dipping, which worked great. Count on spending about 2-3 hours for this project. Like another reviewer said, breaking up the process might be easier. Good luck!
Date published: 2013-03-30
Rated 5 out of 5 by DipsyDee3 from my first attempt at cake balls was a BASIC BALL. but i soon wanted to try other flavours. they are a bit time consuming but i have left the rolled balls in the fridge over night and they still worked well for dipping. I LOVE the coconut one. the recipes here make it super easy to try new things. i will definitely be doing the coconut ones again. I am making a pineapple cake into balls today hoping they turn out as good as the coconut ones. although the chunky cakes doesnt look like it will stay on a stick, i will try them with no stick if i have to. and use a spoon to cradle the ball and drop onto a wax sheet. Cake pops are a huge hit at my house and i am making them every other week. the teachers love to see me coming on special days, i have made the basic pops for the preschool for easter and valentine's day
Date published: 2011-05-12
Rated 5 out of 5 by HobbyBaker from This was my first attempt at Cake Pops. They take MUCH longer than I anticipated to complete. I was very glad the recipe suggested using just 1/2 of the cake and freezing the rest for another time. I divided the project into three evenings: baking the cake, making the balls, then dipping the pops. I had to use vegetable shortening to thin my candy coating (as instructed on the bag). I loved the moisture-level of the cake. I've had other Cake Pops that were too moist & seemed more like candy than cake. I liked that the coconut hid my candy-coating mistakes. And, without the coconut sprinkled on the outside, the pops had a very light-coconut flavor. Next time, I'll make them in winter. They look like little snowballs!
Date published: 2011-04-27
Rated 5 out of 5 by sajeewani from very easy to make. my daughter had lots of fun with sprinkling coconut on it. Next time I 'll add different colors to the coconut.
Date published: 2011-01-27
Rated 5 out of 5 by momlittr from I have not had a chance to make these yet, but toasted coconut cream cake balls.......heck with the diet - these will be all mine! They sound heavenly! I particularly like the fact you can make them as big or as small as you would like, and most definitely toasted coconut is the way to go with these!
Date published: 2011-01-21