PINEAPPLE CAKE TRUFFLES

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Pineapple Cake Truffles image

These adorable cake truffles are flavored with coconut and pineapple -- just a bite will transport you to the tropics. Starting with store-bought pound cake and frosting lets you get right to the best part: decorating!

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 10 truffles

Number Of Ingredients 8

One 11.5-ounce all-butter pound cake
1/2 cup unsweetened finely shredded coconut flakes
1/3 cup vanilla frosting
2 tablespoons pineapple juice
1/2 teaspoon coconut extract
16 ounces yellow candy melting wafers
6 teaspoons coconut oil
5 mini green pull-and-peel licorice twists, such as Twizzlers

Steps:

  • Line 2 baking sheets with parchment and position a rack on top of one. Set aside.
  • Crumble the cake in a large bowl. Add the coconut flakes, frosting, pineapple juice and coconut extract and mix with your hands until fully combined and smooth.
  • Using damp hands or gloves, scoop out 3 tablespoons of the mixture and form into a compact egg shape (about 2 inches tall by 1 1/2 inches wide). Transfer to the rack on the baking sheet, standing it upright. Repeat until you have 10 eggs total.
  • Add 10 ounces of the candy melting wafers and 5 teaspoons of the coconut oil to a medium microwave-safe liquid measuring cup. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 3 minutes.
  • Pour the mixture over the cake truffles to coat completely. As soon as the coating has just set, dip a small offset spatula in hot water, wipe clean and slide under each truffle to release. Transfer to the lined baking sheet. Set aside in the freezer while you proceed.
  • Add 4 ounces candy melting wafers and 3/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 2 minutes. Transfer to a small piping bag fitted with a small round tip.
  • Lay the truffles on their sides with the bottoms facing you. Pipe the candy mixture in a diagonal crosshatch pattern on the top of each truffle. By the time you finish piping the last one, the first one should be dry. Flip over and pipe a crosshatch on the other side. Stand each truffle upright and put in the freezer.
  • Cut the green licorice twists into batons about 1 3/4 inches long. Peel each string, leaving the base intact, so they look like fronds.
  • Add the remaining 2 ounces candy melting wafers and 1/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Dip the fronds into the melted candy and place on top of the pineapple truffles. Freeze until set, about 2 minutes.

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