Coconut Cake Pops Recipes

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.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round cake pan with cooking spray and line the bottom with parchment paper.
• Whisk together the granulated sugar, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, coconut milk, lemon juice, vanilla and coconut extract in a medium bowl until combined. Whisk in the coconut oil. Add the wet ingredients to the dry ingredients and stir to combine. Pour the batter into the cake pan.
• Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
• Let cool in the pan for 10 minutes, then remove to a rack to cool completely.
• For the frosting: Beat the butter with a stand mixer fitted with the paddle attachment on medium speed until creamy. Reduce the speed to low and gradually add the powdered sugar, beating to combine. Beat in the salt, vanilla and coconut milk.
• For the assembly: To make the cake balls, crumble the cake into a large bowl with your hands. Mix in the coconut, then mix in the frosting until it's combined. Line a quarter-sheet pan with parchment paper. Roll smooth 1/4-cup-sized balls and place on the parchment. Freeze until firm to the touch, about an hour.
• Melt the white chocolate in a double boiler or a microwave for 30-second increments, stirring after each. Stir in the oil. Add a few drops of food coloring, if using, and swirl it around. Do not mix it all the way together, so that the swirl is still visible. Using two forks, dip the chilled balls in the chocolate to coat evenly, then allow any excess to drip off. Place back on the parchment to harden at room temperature, about 30 minutes. Before it fully hardens, add three chocolate chips to each to look like a bowling ball!

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.

Steps:

• In 2-quart saucepan, mix coconut milk, half-and-half and sugar. Heat over medium heat 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in coconut extract and coconut. Cool completely, about 30 minutes.
• Pour coconut mixture evenly into molds or cups. Cover with foil; place in freezer about 25 minutes or until partially frozen. Insert craft stick through foil into each pop. Freeze 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.

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.