Ingredients
Method
1.Using a fork, combine cake crumbs and frosting in a medium bowl. Using wet hands, shape level tablespoons of the mixture into balls, squeezing firmly. Place balls on a baking paper-lined tray. Freeze 1 hour, or refrigerate 3 hours or overnight.
2.Melt chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Transfer to a heatproof jug.
3.Dip the end of one stick into the chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Place tray in the freezer for about 5 minutes to set.
4.Place coconut in a shallow dish. Dip one cake pop into the chocolate, rocking back and forth to coat, don’t swirl the pop, or it’ll break. Allow excess chocolate to drip back into the jug. Stand cake pop upright in a Styrofoam block. Before chocolate sets, sprinkle and press on coconut to cover the pop. Repeat with remaining cake pops. Re-melt chocolate as necessary. Stand upright until set.
store cake pops in an airtight container at a cool room temperature until ready to serve. They will keep for up to a week.
Note
