COCONUT-RUM CAKE POPS
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
Time 1h30m
Yield 4 dozen.
Number Of Ingredients 8
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, Fat 8g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 92mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT POPS
Steps:
- Puree a 14-ounce can of coconut milk with the grated zest of 1 lime, the juice of 2 limes, 1/4 cup confectioners' sugar and 1/4 cup shredded coconut. Pour into small popsicle molds or 3-ounce paper cups; insert wooden popsicle sticks. Freeze several hours, or until firm.
COCONUT CAKE POPS
Make and share this Coconut Cake Pops recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 14m
Yield 24-26 serving(s)
Number Of Ingredients 7
Steps:
- In food processor, process coconut until it resembles fine crumbs.
- Combine all ingredients. Beat for 2 minutes.
- Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.
Nutrition Facts : Calories 14.7, Fat 1, SaturatedFat 0.7, Cholesterol 8.1, Sodium 9.3, Carbohydrate 1.1, Fiber 0.1, Sugar 0.8, Protein 0.4
COCONUT CAKE BALLS
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round cake pan with cooking spray and line the bottom with parchment paper.
- Whisk together the granulated sugar, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, coconut milk, lemon juice, vanilla and coconut extract in a medium bowl until combined. Whisk in the coconut oil. Add the wet ingredients to the dry ingredients and stir to combine. Pour the batter into the cake pan.
- Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
- Let cool in the pan for 10 minutes, then remove to a rack to cool completely.
- For the frosting: Beat the butter with a stand mixer fitted with the paddle attachment on medium speed until creamy. Reduce the speed to low and gradually add the powdered sugar, beating to combine. Beat in the salt, vanilla and coconut milk.
- For the assembly: To make the cake balls, crumble the cake into a large bowl with your hands. Mix in the coconut, then mix in the frosting until it's combined. Line a quarter-sheet pan with parchment paper. Roll smooth 1/4-cup-sized balls and place on the parchment. Freeze until firm to the touch, about an hour.
- Melt the white chocolate in a double boiler or a microwave for 30-second increments, stirring after each. Stir in the oil. Add a few drops of food coloring, if using, and swirl it around. Do not mix it all the way together, so that the swirl is still visible. Using two forks, dip the chilled balls in the chocolate to coat evenly, then allow any excess to drip off. Place back on the parchment to harden at room temperature, about 30 minutes. Before it fully hardens, add three chocolate chips to each to look like a bowling ball!
BAKER'S GERMAN'S CHOCOLATE AND COCONUT CAKE POPS
Make BAKER'S GERMAN'S Chocolate and Coconut Cake Pops for your next special occasion. Dipped in melted chocolate and a mixture of pecans and toasted coconut, BAKER'S GERMAN'S Chocolate and Coconut Cake Pops are a tasty twist on the classic celebration cake.
Provided by My Food and Family
Categories Recipes
Time 2h40m
Yield 42 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 13x9-inch cake. Cool completely. Meanwhile, mix cream cheese and sugar in medium bowl until blended. Stir in 1/2 cup each coconut and nuts.
- Crumble cake into medium bowl. Add cream cheese mixture; mix well. Shape into 42 (1-inch) balls. Freeze 10 min. Meanwhile, toast remaining coconut; combine with remaining nuts.
- Melt chocolate as directed on package. Add shortening; mix well. Remove balls from freezer in small batches; insert lollipop stick into center of each. Dip balls in chocolate, then in coconut mixture. Stand, stick ends up, in shallow waxed paper-lined pan. Refrigerate 30 min. or until firm.
Nutrition Facts : Calories 1, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 16 g, Sugar 0 g, Protein 160 g
COCONUT MILK STRAWBERRY-BANANA POPS
These four-ingredient freezer pops are a delicious way to use up a pint of fresh strawberries. You'll love the hint of tropical flavor, thanks to the coconut milk. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place coconut milk, 1-1/2 cups strawberries, banana and syrup in a blender; cover and process until smooth. Divide remaining strawberries among 12 molds or paper cups. Pour pureed mixture into molds or cups, filling 3/4 full. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm, at least 4 hours.
Nutrition Facts : Calories 51 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CREAMY COCONUT POPSICLES
Cream of coconut, not to be confused with coconut milk or coconut cream, is a thick syrupy confection made by blending coconut and sugar and is most often used in piña coladas. Mixed with cream, coconut milk and shredded coconut, it gives these pops that classic tropical flair. One note: Coconut milk and cream of coconut naturally separate, so be sure to stir well before measuring.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 10m
Yield About 8 popsicles
Number Of Ingredients 5
Steps:
- Have ready a 10-cup (1/3 cup each) popsicle mold. In a large glass measuring cup, combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt and whisk to combine. Distribute mixture evenly between molds, whisking mixture a bit between each one, then cover and freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 31 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 22 grams, Sodium 49 milligrams, Sugar 16 grams
LEMON POP CAKE WITH PINEAPPLE COCONUT TOPPING
From "Cake Mix Magic." The author notes that "The pop is in the cake; it's not the cake that 'pops.'" A lemon cake mix with lemon-lime soda in it is matched with a tropical toasted coconut and crushed pineapple whipped topping. The plain cake can be prepared and frozen for later. Just thaw and top it when you need to. If you are using a cake mix with pudding already in it, you may choose to eliminate the package of pudding mix that the recipe calls for. Prep time is an estimate.
Provided by the_cookie_lady
Categories Dessert
Time 45m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Cake: Preheat oven to 350*F. In a large mixer bowl, combine cake and pudding mixes with eggs and oil. Beat on medium speed for 3 minutes. Gradually add the soda, beating on low speed until smooth, then beat on medium speed for 1 minute longer.
- Spread batter evenly in greased 13-by 9-inch pan. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
- Topping: Gently fold pineapple and coconut into whipped topping. Spread over cooled cake. Chill until serving. Store leftover cake in refrigerator.
Nutrition Facts : Calories 422.7, Fat 23.4, SaturatedFat 6.8, Cholesterol 71.4, Sodium 431.7, Carbohydrate 50.1, Fiber 0.7, Sugar 26.7, Protein 4.3
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