Best Coconut Rum 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-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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