Images

Coconut Cream Cake Ball Pops Zoom

Coconut Cream Cake Ball Pops Recipe


Makes: 48 tablespoons.
Skill Level:

Product Actions

Additional Information

Step 1

Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.

Step 2

In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.

Step 3

Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.

Step 4

In large bowl, use hands to crumble cake until no large chunks remain. Add icing and 1/2 cup shredded coconut; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours.

Step 5

Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts. Before candy sets, sprinkle with remaining coconut; let set.

Step 6

Makes 48 - 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter)
Makes 24 - 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter)
Makes 16 - 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)

Step 7

Variation: Toasted Coconut Cake Balls - In skillet on low heat, toast 1 cup shredded coconut, stirring occasionally, until lightly browned. Sprinkle on cake balls before candy sets.

Do you have everything you need to get started?
Supply List
Viewing Options
Detailed List Simple List
Ingredients

Products

$4.39

In Stock (ships in 1-2 business days)

white cake mix

1 box (about 18 ounces) white cake mix

instant vanilla pudding mix

1 box (3.4 ounces) instant vanilla pudding mix

eggs

4 eggs

water

1 cup water

vegetable oil

1/3 cup vegetable oil

shredded coconut

1 1/2 cups shredded coconut (, divided)

White Candy Melts® Candy

1 bag (14 ounces) White Candy Melts® Candy

Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping
Coconut Cream Cake Ball Pops is rated 5.0 out of 5 by 5.
Rated 5 out of 5 by 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 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 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 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 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
  • y_2017, m_10, d_15, h_20
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_5
  • loc_en_US, sid_WLRECIP-386, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_wilton