Coconut Cream Cake Truffles

Are delicious…

I have had this fascination with “cake pops” for a while now, but I have refrained from making any because they are really sweet!

Pending on my interview tomorrow, I might be shipping these out to some friends! This is good for all of us, trust me.

Recipe:

Coconut Cream Cake Truffles

(Adapted* from Wilton’s Coconut Cream Pie Cake Pops)

*when I say adapted, I mean I added WAAAAY more coconut then these old bats…anyway…

the goods:

1 box white cake mix

1 package instant vanilla pudding mix

4 eggs

1 cup water

1/3 cup vegetable oil

2/3 cup vanilla frosting

2 1/2 cups shredded coconut *divided*

1 lb. vanilla candy melts

the process:

-Preheat oven to 350F and grease up your 13×9 in. pan. Also for later, set aside a cookie sheet lined with parchment or wax paper.

-Combine Cake mix, pudding mix, eggs, water, and oil in large bowl, mix until dry ingredients are fully incorporated. (for about 2 minutes)

-Pour into prepared pan and bake at 350F for 35-40 minutes*.

*my oven is gas, so things get real hot in there fast, the cake was done in about 30, just watch it, mine did seem a little “batter-y” in the middle, but its just the pudding mix talking, the cake was fine.

-Allow cake to cool completely, then cut it in half and freeze the other half for later use. (or if you are in my house, you just snack on the second half <3)

-Place the half of your cake in a bowl and crumble it until there are no more big pieces left.

-Fold in icing and 1 1/2 cups of the coconut. Mix until incorporated. Your new “batter” should be pretty moist and easy to handle, if you have a hard time forming the cake truffles, add more icing until it is blended well.

-Form little balls with the cake mixture and set on lined cookie sheet. Once you have formed all of the cake mix, refrigerate the cake balls for at least 2 hours.

-While refrigerating, take the last cup of coconut and heat it up in a saucepan over medium heat. Continuously stir the coconut until lightly brown and toasted! (yum!!) Remove from heat, allow time to cool, and place in a small bowl near your candy dipping area for the next step.

-Heat up your candy melts and dip the cake balls into the melted candy coating. Then dip into the toasted coconut, return cake ball to lined cookie sheet, repeat process.

These should keep for a few weeks if refrigerated.

ENJOY!!

yeild: 32 Delicious Truffles

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2 thoughts on “Coconut Cream Cake Truffles

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