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coconut-rum cake pops

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Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

prep time 1 Hr 30 Min
cook time 2 Hr
method Refrigerate/Freeze

Ingredients For coconut-rum cake pops

  • 1 pkg
    (16 ounces) angel food cake mix
  • 3/4 c
    canned vanilla frosting
  • 1 c
    flaked coconut
  • 1 tsp
    coconut extract
  • 1/2 tsp
    rum extract
  • 48
    lollipop sticks
  • 2 1/2 lb
    white candy coating, chopped
  • lightly toasted flaked coconut

How To Make coconut-rum cake pops

  • 1
    Prepare and bake cake mix according to package directions. Cool completely on a wire rack.
  • 2
    Crumble cake into a large bowl. In a small bowl, combine the frosting, coconut and extracts; stir into cake until blended. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
  • 3
    In a microwave, melt candy coating; stir until smooth. Dip each cake pop in coating; allow excess to drip off. Roll in toasted coconut. Insert cake pops into a styrofoam block to stand. Let stand until set.
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