TROPICAL CAKE POPS RECIPES

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COCONUT-RUM CAKE POPS RECIPE: HOW TO MAKE IT



Coconut-Rum Cake Pops Recipe: How to Make It image

Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace.

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 30 minutes

Prep Time 55 minutes

Cook Time 35 minutes

Yield 4 dozen.

Number Of Ingredients 8

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

Steps:

  • Prepare and bake cake mix according to package directions. Cool completely on a wire rack., 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 baking sheets. Insert sticks. Freeze at least 2 hours or refrigerate at least 3 hours, until firm., 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.

Nutrition Facts : Calories 188 calories, FatContent 8g fat (7g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 92mg sodium, CarbohydrateContent 29g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

COCONUT-RUM CAKE POPS RECIPE: HOW TO MAKE IT



Coconut-Rum Cake Pops Recipe: How to Make It image

Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace.

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 30 minutes

Prep Time 55 minutes

Cook Time 35 minutes

Yield 4 dozen.

Number Of Ingredients 8

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

Steps:

  • Prepare and bake cake mix according to package directions. Cool completely on a wire rack., 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 baking sheets. Insert sticks. Freeze at least 2 hours or refrigerate at least 3 hours, until firm., 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.

Nutrition Facts : Calories 188 calories, FatContent 8g fat (7g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 92mg sodium, CarbohydrateContent 29g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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