Coconut Cake Pops

Last week I made a beautiful, soft coconut cake. I used some of it to make mini cakes, decorated with royal icing and fondant. What was leftover was not thrown away. I use everything I can 🙂

You can make your cake from scratch using my coconut cake recipe.

INGREDIENTS:

Coconut cake

Coloured sugar*

different food colours (pink, blue, green)

500gr white chocolate

white fondant

250 cream cheese

1 cup desiccated coconut

Cake pop sticks

*Making coloured sugar is very easy. Put 50gr sugar in tupperware, add some food colouring, close the container and shake well. Place on a tray and put in the oven at 200° for 10 minutes. Take out, cool and crumble with your hands.

Crumble the cake with your hands or a food processor.

crumbled cake

Spoon in the cream cheese and the desiccated coconut. Using your hands, mix till well combined and spread. You know it’s done when it becomes a compact ball. Make walnut sized cake pops with your hands. You can use a spoon to make them all the same size. Place in the fridge for at least 20 minutes.

cake pop

You can start making the fondant flowers while you wait. Roll out the fondant and cut into flower shapes. I made the petals a bit pointy using a toothpick. It helps if you do it in your hand so you can shape the petal with your fingers also.

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Place the flowers either in a silicone mould, or use some folded foil to give them a bit of movement and curve.

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I painted the centres yellow and the petal lines red, but plain white are still very cute.

 

Melt the white chocolate either in the microwave or bagnomaria. With the microwave, heat it 40 seconds at the time and mix after every session.

Now dip the tip of one the lollipop stick in the chocolate and push it in a cake pop. Put in the fridge to set for another 10 minutes.

lollipop stick

Add a drop of any colour you like in the chocolate. I started with the pink. Swirl around with a toothpick and dip your cake pop in.

white choccake pop

Make sure you cover all the cake pop. Keep the stick at an angle and gently tap the bowl. Do this turning the cake pop at the same, so that the excess chocolate falls off and covers the possible gaps.

Place on a tray with some parchment, and cover with the chosen sugar.

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Place a drop of chocolate on the top of the cake pop and place your now dried flower.

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You can do this adding the different colours to the chocolate. Even if they mix together, it still has a nice effect. Just note that once you add a lot of food colouring in the white chocolate, it starts creating lumps.

Ciao for now! xox

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