How to Make Coconut Cream Cake Pops
Bake the cake., Slice the cake., Crumble the cake., Add the icing., Refrigerate the mixture., Scoop the mixture., Roll the cake balls., Chill the cake balls., Melt the chocolate., Insert sticks into the cake balls., Dip the cake balls., Repeat with...
Step-by-Step Guide
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Step 1: Bake the cake.
Follow the specific recipe you are using, in addition to adding the flaked coconut.
Substitute the coconut milk for any milk or water asked in the cake batter.
Be sure to follow the regular ingredient amounts, instructions, oven temperatures, and baking times as well. -
Step 2: Slice the cake.
Using a damp knife, cut the cake in sections or quarters.
This allows the insides of the cake to cool down faster, rather than having the cake cool down from the outside in. , When the cake pieces have reached room temperature or are cool enough to handle, use your hands to crumble the cake in a large mixing bowl.
Break down any chunks, especially any hard corners. , Start off with 1/4 cup of icing in the bowl.
Use a wooden spoon to thoroughly incorporate the cake crumbs and icing together until you achieve a consistency of dough, as if you're making cookie dough.
Add additional icing, if needed. , Chilling the mixture makes it easier for you to roll it into balls. , Use a cookie dough scooper to help you make even ball amounts, about 1 tablespoon (15Â ml) (15 grams).
To avoid multitasking, scoop the entire mixture and place the balls onto a flat surface (such as a baking sheet or counter top), lined with parchment paper. , Use both palms of your hands and circle each ball in a circular motion, to allow any flat surfaces to become evenly round. , For the best results, it's recommended that you refrigerate the cake balls for at least two hours.
By doing this, any coating won't affect the prepared cake when dipping. , You can either use a microwave-safe bowl or create a double boiler.
Stir the chocolate to make sure everything is melted evenly. , Prick them in the center, just enough to pick them up from the parchment paper and hold.
If you're planning to present the cake balls on a stick, it's recommended that you use lollipop sticks, which can be found in specialty baking aisles.
Dip about 1/2 inch (1.27 cm) of the stick into the melted chocolate prior to inserting them into the cake balls.
If you're planning to present the cake balls in decorative individual wrappers, poke them with toothpicks. , While holding the lollipop stick or toothpick, submerge the cake ball into the melted chocolate.
When lifting it back up, gently lift them in a swirling motion or give them a gentle shake.
If you are using toothpicks, remove them from the balls.
Add a very small amount of extra melted chocolate to cover the holes.
You can use the back of a spoon to evenly spread out any extra coating as well. , Place the chocolate covered cake ball in the same place on the waxed paper.
Pick up the next one and repeat the dipping until everything is covered. , You can create even zig-zag lines by moving your arm back and forth in a uniform way across the entire sheet of cake balls., You can either sprinkle by hand or dip it in the coconut while the chocolate is still in a liquid state, if you're not drizzling chocolate on top. , To ensure a hard coating and for any topping to appear more uniform, place the cake balls in the freezer or refrigerator for about an hour or two. , -
Step 3: Crumble the cake.
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Step 4: Add the icing.
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Step 5: Refrigerate the mixture.
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Step 6: Scoop the mixture.
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Step 7: Roll the cake balls.
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Step 8: Chill the cake balls.
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Step 9: Melt the chocolate.
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Step 10: Insert sticks into the cake balls.
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Step 11: Dip the cake balls.
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Step 12: Repeat with the rest.
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Step 13: Drizzle additional melted chocolate on top.
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Step 14: Use the flaked coconut on the cake balls.
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Step 15: Chill the cake balls again.
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Step 16: Finished.
Detailed Guide
Follow the specific recipe you are using, in addition to adding the flaked coconut.
Substitute the coconut milk for any milk or water asked in the cake batter.
Be sure to follow the regular ingredient amounts, instructions, oven temperatures, and baking times as well.
Using a damp knife, cut the cake in sections or quarters.
This allows the insides of the cake to cool down faster, rather than having the cake cool down from the outside in. , When the cake pieces have reached room temperature or are cool enough to handle, use your hands to crumble the cake in a large mixing bowl.
Break down any chunks, especially any hard corners. , Start off with 1/4 cup of icing in the bowl.
Use a wooden spoon to thoroughly incorporate the cake crumbs and icing together until you achieve a consistency of dough, as if you're making cookie dough.
Add additional icing, if needed. , Chilling the mixture makes it easier for you to roll it into balls. , Use a cookie dough scooper to help you make even ball amounts, about 1 tablespoon (15Â ml) (15 grams).
To avoid multitasking, scoop the entire mixture and place the balls onto a flat surface (such as a baking sheet or counter top), lined with parchment paper. , Use both palms of your hands and circle each ball in a circular motion, to allow any flat surfaces to become evenly round. , For the best results, it's recommended that you refrigerate the cake balls for at least two hours.
By doing this, any coating won't affect the prepared cake when dipping. , You can either use a microwave-safe bowl or create a double boiler.
Stir the chocolate to make sure everything is melted evenly. , Prick them in the center, just enough to pick them up from the parchment paper and hold.
If you're planning to present the cake balls on a stick, it's recommended that you use lollipop sticks, which can be found in specialty baking aisles.
Dip about 1/2 inch (1.27 cm) of the stick into the melted chocolate prior to inserting them into the cake balls.
If you're planning to present the cake balls in decorative individual wrappers, poke them with toothpicks. , While holding the lollipop stick or toothpick, submerge the cake ball into the melted chocolate.
When lifting it back up, gently lift them in a swirling motion or give them a gentle shake.
If you are using toothpicks, remove them from the balls.
Add a very small amount of extra melted chocolate to cover the holes.
You can use the back of a spoon to evenly spread out any extra coating as well. , Place the chocolate covered cake ball in the same place on the waxed paper.
Pick up the next one and repeat the dipping until everything is covered. , You can create even zig-zag lines by moving your arm back and forth in a uniform way across the entire sheet of cake balls., You can either sprinkle by hand or dip it in the coconut while the chocolate is still in a liquid state, if you're not drizzling chocolate on top. , To ensure a hard coating and for any topping to appear more uniform, place the cake balls in the freezer or refrigerator for about an hour or two. ,
About the Author
Steven Morris
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