Best Coconut Cake Pops Recipes
COCONUT-RUM CAKE POPS
Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions. Cool completely on a wire rack., In a large bowl, mix frosting, coconut and extracts. Tear cake into pieces. In batches, pulse cake in a food processor until crumbs form. Stir crumbs into frosting mixture. Shape into 1-in. balls; place on baking sheets. Insert sticks. Freeze at least 2 hours or refrigerate at least 3 hours until firm., Dip cake pops in melted candy coating, allowing excess to drip off. Roll in toasted coconut. Insert cake pops in a Styrofoam block; let stand until set.
Nutrition Facts : Calories 188 calories, Fat 8g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 92mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT CAKE POPS
Make and share this Coconut Cake Pops recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 14m
Yield 24-26 serving(s)
Number Of Ingredients 7
Steps:
- In food processor, process coconut until it resembles fine crumbs.
- Combine all ingredients. Beat for 2 minutes.
- Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.
Nutrition Facts : Calories 14.7, Fat 1, SaturatedFat 0.7, Cholesterol 8.1, Sodium 9.3, Carbohydrate 1.1, Fiber 0.1, Sugar 0.8, Protein 0.4
BAKER'S GERMAN'S CHOCOLATE AND COCONUT CAKE POPS
Make BAKER'S GERMAN'S Chocolate and Coconut Cake Pops for your next special occasion. Dipped in melted chocolate and a mixture of pecans and toasted coconut, BAKER'S GERMAN'S Chocolate and Coconut Cake Pops are a tasty twist on the classic celebration cake.
Provided by My Food and Family
Categories Recipes
Time 2h40m
Yield 42 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 13x9-inch cake. Cool completely. Meanwhile, mix cream cheese and sugar in medium bowl until blended. Stir in 1/2 cup each coconut and nuts.
- Crumble cake into medium bowl. Add cream cheese mixture; mix well. Shape into 42 (1-inch) balls. Freeze 10 min. Meanwhile, toast remaining coconut; combine with remaining nuts.
- Melt chocolate as directed on package. Add shortening; mix well. Remove balls from freezer in small batches; insert lollipop stick into center of each. Dip balls in chocolate, then in coconut mixture. Stand, stick ends up, in shallow waxed paper-lined pan. Refrigerate 30 min. or until firm.
Nutrition Facts : Calories 1, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 16 g, Sugar 0 g, Protein 160 g
COCONUT-RUM CAKE POPS
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions. Cool completely on a wire rack.
- Crumble cake into a large bowl. In a small bowl, combine the frosting, coconut and extracts; stir into cake until blended. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
- In a microwave, melt candy coating; stir until smooth. Dip each cake pop in coating; allow excess to drip off. Roll in toasted coconut. Insert cake pops into a styrofoam block to stand. Let stand until set.
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