Coconut-Rum Cake Pops

Name: Coconut-Rum Cake Pops
Ingredients: 1 package (16 ounces) angel food cake mix; 3/4 cup canned vanilla frosting; 1 cup sweetened shredded coconut; 1 teaspoon coconut extract; 1/2 teaspoon rum extract; 48 lollipop sticks; 2-1/2 pounds white candy coating, melted; Lightly toasted sweetened shredded coconut

8 ingredients

4 steps

Ingredients

1 package (16 ounces) angel food cake mix
3/4 cup canned vanilla frosting
1 cup sweetened shredded coconut
1 teaspoon coconut extract
1/2 teaspoon rum extract
48 lollipop sticks
2-1/2 pounds white candy coating, melted
Lightly toasted sweetened shredded coconut

Directions

1

Prepare and bake cake mix according to package directions. Cool completely on a wire rack.
2

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
3

. Insert sticks. Freeze at least 2 hours or refrigerate at least 3 hours until firm.
4

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.